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2009/08/19 04:41 WIB PENGAMATAN MUTU IKAN PINDANG TONGKOL DI TEMPAT PENGOLAH TRADISIONAL DI PASAR MINGGU Ninoek Indriati1 dan Arifah Kusmarwati1 ABSTRACT An observation on the quality of boiled-salted skipjack at traditional processor in Pasar Minggu have been done. The sample were taken 4 (four) times with interval period 1 week. Every sampled consist of fresh and boiled-salted fish with three times replications. The parameters to be analysed were Total Plate Count, Histamine Producing Bacteria; moisture, ash, lipid protein, Total Volatile Bases and histamine contents. Result on TPC analysis showed that the number of bacteria were declined from 1.4 x 103 – 7.0 x410 cfu/gon fresh fish to 2.0 x 102 – 5.3 x310 cfu/g on boiled salted – fish. As wellas on histamine producing bacteria. The number of histamine producing bacteria on fresh fish were 1.4 x 102 – 4.0 x 310 cfu/g while on boiled-salted fish were 25 – 2.5 x210 cfu/g. But the results did not correspond with TVB and histamine contents. The value of TVB on fresh fish were 5.74 - 10.80 mgN%, on boiled-salted fish were 7.20 – 15.60 mgN%, while histamine content on fresh fish were 4.77 – 12.69 mg% and on boiled-salted fish were 13.49 – 45.08 mg%. The results showed that the process did not well conducted. 1 Peneliti pada Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan, Jl. KS Tubun Petamburan VI. Jakarta Pusat