Quality and Safety of Squid (Loligo forbesii) sold at Daya Traditional Market in Makassar Kasmiati Kasmiati a,*), Setiawan Karsidi a), Mufti Hatur Rahmi a), Sitti Hardiyanti Rahman a), Besse NurFadhillah a), Fahrul Fahrul a), Syahrul Syahrul a),
(a)Faculty of Marine Science and Fisheries, Hasanuddin University, Jalan Perintis Kemerdekaan Tamalanrea KM 10, Makassar, 90245, Indonesia
(*)kasmiatifikp[at]gmail.com
Abstract
This study aimed to determine the quality and food safety of squid (Loligo forbesii) sold at the Daya Traditional Market, Makassar, Indonesia. The study was conducted in January - March 2022. Sampling was collected in the morning around 09.00 - 10.00 AM with a frequency of three times a week for three weeks at different squid sellers. Organoleptic testing, TVB and formalin were observed at the Laboratory of the Fishery Product Quality Application Center of South Sulawesi, while determination of pH and temperature of squid were done on site just after sampling. The data obtained were analyzed descriptively and presented in the form of tables. The results showed that the squid sold at the Traditional Market were still in good quality with the average value of organoleptic 7.2- pH 6.77- and a temperature of 20.32C. The Indonesian National Standard (01-2729.1-2013) regarding the safety of fresh fishery products marketed at the Traditional Market in Makassar is categorized as fresh with a TVB value of 16.30 mg-N/100g. However, 33.3% of the samples contained formalin which indicated that the squid was in fresh condition but did not meet the safety standards of fishery products.
Keywords: Squid, formalin, organoleptic, pH, TVB, traditional market
Topic: Fisheries Product Technology and Food Safety (International)
