Influence of the ratio of water and ice and storage time on the microbiological quality of Shortfin Scad fish
Fahrul, Kasmiati, Syahrul

Universitas Hasanuddin

Abstract

The Research on the effect of comparison of water and ice and storage time on the microbiological quality of Shortfin Scad fish. The purpose of this study was to see changes in the microbiological quality of flying fish (Decapterus macrosoma) which were given different comparison of water and ice treatment and storage time using an experimental method consisting of 2 main factors, the first factor was comparison treatmentwater and ice 1: 1, 1: 1,5 and 1: 2 while the second factor is the storage time of 0 hours, 8 hours, 16 hours and 24 hours. Shortfin Scad samples were obtained from the Paotere fish landing base (PPI) in Makassar City. Microbiological test parameters include coliform and Total Plate Numbers (ALT) as well as measuring supporting data, namely organoleptic, temperature and pH. The research data obtained are presented in graphical form and described descriptively. The results were obtained for coliform bacteria in a ratio of 1: 1 with a value of 2.0 APM / g and increased to 393 APM / g at 24 hours of storage. a ratio of 1: 1.5 obtained 3.0 APM / g at 0 hours and increased to 250 APM / g at 24 hours, whereas for a 1: 2 ratio it was 2.0 at 0 hours and increased to 180 APM / g at 24 hours. hour. For the value of Total Plate Numbers in the ratio of 1: 1, the ALT value was 6.85 x102 at 0 hours and increased to 2.0x105 colonies / g at 24 hours of storage. In a ratio of 1: 1.5, the value of 1.4x103 colonies / g at 0 hours and increased to 1.5x105 colonies / g at 24 hours increases to 2.3x105 colonies / g. From the research results, it can be concluded that there is an effect on microbiological quality which continues to increase with increasing storage time. Coliform bacteria test results, found only safe at 0 hours, while the ALT value of Shortfin Scad fish for all storage methods continues to increase with increasing storage time, but has not passed the maximum ALT value according to SNI 2729-2013.

Keywords: Shortfin Scad, coliform bacteria, ALT, storage, water and ice ratio

Topic: Fisheries Product Technology and Food Safety (International)