QUALITY EVALUATION OF SMOKED FLYING FISH (Hirundichthys oxycephalus) THROUGH TOTAL PLATE COUNT METHOD AT THE SOMBA CULINARY TOURISM CENTER, MAJENE
DOI:
https://doi.org/10.31258/ajoas.7.3.359-365Keywords:
ALT, Smoked Flying Fish, Water ContentAbstract
The process of processing smoked fish that does not pay attention to sanitation and hygiene standards, as well as open storage next to the road body, causes dust, germs, and bacteria to contaminate the quality of processed smoked flying fish in the Somba culinary tourism center. This study aims to evaluate the microbiological quality of smoked flying fish based on Total Plate Count (ALT) and water content to assess its compliance with food safety standards. This study used a combination method of sequential exploratory model, which is a combination research method that combines qualitative and quantitative research methods sequentially. Data collection was carried out by purposive sampling, and the parameters for this sampling were based on the 10 stalls with the most production and customers. The results showed that out of 10 samples, there were only four samples that met the SNI requirements of a maximum of 1.0×105 colonies/g, including samples S2 (2.74×104), S5 (2.53×104), S9 (2.33×104) and S10 (2.38×104). In contrast, the results of the water content test show that out of 10 samples, there are only three smoked flying fish samples that have a water content value that matches the maximum limit of smoked fish based on SNI, which is a maximum of 60% including samples S2, S5, and S9
Downloads
References
1. Yakin, A.Al. Modal Sosial Komunitas Penjual Ikan Tui-Tuing Desa Mosso Majene. Jurnal Pepatudzu, 2012; 4(1): 45–59
2. Fitriah, R., Nur, M., Ihsan, M.N., Apriansyah, A., Arbit, N.I.S., Jufri, A., Tenriware, T., & Athirah, A. Program Kemitraan Masyarakat Melalui Penerapan Teknologi Pengasapan Ikan Terbang di Kelurahan Mosso, Kabupaten Majene, Provinsi Sulawesi Barat. SELAPARANG Jurnal Pengabdian Masyarakat Berkemajuan, 2020; 4(1): 611.
3. Indrastuti, I., & Dahniar, D. Analysis of Factors in Construction of Innovation in Smoked Flying Fish (hirundichthys spp) at UKM in Majene Regency. Journal of Agritech Science, 2019; 3(2): 134–139.
4. Puke, S., & Galoburda, R. Factors Affecting Smoked Fish Quality: A Review. Research for Rural Development, 2020; 35: 132–139
5. Geraldo, V., Ampofo-Asiama, J., Adinortey, C. A., Okyere, I., Tulashie, S. K., Kwasi Nuer, A. T., Nkansah, S. B., Omega, S., Seidu-Larry, S., & Kizzie-Hayford, N. (2024). Implementing Good Manufacturing Practices (GMP) to Improve the Quality of Smoked Fish (Scomber colias). Heliyon, 2024; 10(5): e27401.
6. Kiwak, P.H., Montolalu, L.A., Reo, A.R., Pandey, E.V., Kaseger, B.E., & Makapedua, D.M. (2018). Pengujian TPC, Kadar Air, dan pH pada Ikan Kayu Cakalang (Katsuwonus pelamis L) yang di Simpan pada Suhu Ruang. Media Teknologi Hasil Perikanan, 6(3), 71.
7. Hermawan, A., Sholiha, I., & Ernawati, E. Lempuk. Jurnal Ilmu Kelautan dan Perikanan Lempuk, 2024; 3(1).
8. Sirait, J., & Saputra, S.H. Teknologi Alat Pengasapan Ikan dan Mutu Ikan Asap. Jurnal Riset Teknologi Industri, 2020; 12(2): 220–229.
9. Sugiyono, S. (2014). Metode Penelitian Pendidikan Pendekatan Kuantitatif, Kualitatif, dan R&D. Alfabeta, 2014.
10. Meikapasa, N.W.P., Catharina, T.S., & Arzani, L.D.P. Analisis Cemaran Mikrobiologi Beberapa Aspek Produksi pada Pedagang Penyedia Makanan di Sekitar Kampus Universitas Bumigora Mataram. Ganec Swara, 2023; 17(4): 2218.
11. Bardoe, D., Gyabeng, J., Hayford, D., & Ibrahim, I. Evaluation of Bacteria Composition in Smoked Fish Processed in Yeji-Pru East District, Ghana. Journal of Advances in Microbiology, 2023; 23(4): 50–65
12. Zakariah, M.A., Malaka, R., Laga, A., & Ako, A. Effect of Banana Leaf and Plastic Material Packaging on Microbial Contamination Dangke Fresh White Cheese. International Journal of Engineering and Advanced Technology, 2019; 8(4): 204–206.
13. Suroso, E., Utomo, T.P., Hidayati, S., & Nuraini, A. Pengasapan Ikan Kembung Menggunakan Asap Cair Kayu Karet Hasil Redestilasi. Jurnal Pengolahan Hasil Perikanan Indonesia, 2018; 21(1): 42–53.
14. Setyowati, E., & Agustin, H.Y. Pindang Fish Quality is Based on Physical, Chemical, and Biological Parameters. Jurnal Penelitian Pendidikan IPA, 2022; 8(6): 2764–2771.
15. Adeyeye, S.A.O., Oyewole, O.B., Obadina, O.A., Omemu, A.M., Adeniran, O.E., Oyedele, H.A., Olugbile, A., & Omoniyi, S.A. Effect of Smoking Methods on Quality and Safety of Traditional Smoked Fish from Lagos State, Nigeria. Journal of Culinary Science and Technology, 2017; 15(1): 17–35.
16. Hadinoto, S., Kolanus, J.P.M., & Manduapessy, K.R.W. Karakteristik Mutu Ikan Cakalang (Katsuwonus pelamis) Asap Menggunakan Asap Cair dari Tempurung Kelapa. Majalah Biam Kementerian Perindustrian, 2016; 12(1): 20–26.
17. Andhikawati, A., & Pratiwi, D.Y. A Review: Methods of Smoking for the Quality of Smoked Fish. Asian Journal of Fisheries and Aquatic Research, 2021: 37–43.
18. Maryati, M., Rahmawati, A., & Rumatoras, M.F.K. Water Content and Organoleptic of Smoked Komo Tuna Fish (Euthynnus affinis) Stored Using Vacuum and Non-vacuum. Gorontalo Agriculture Technology Journal, 2024; 7(1): 38–47
19. Darianto, D. Analisa Faktor-Faktor yang Mempengaruhi Proses Pengasapan pada Mesin Pengasapan Ikan Lele. Journal of Mechanical Engineering, Manufactures, Materials and Energy, 2018; 2(2):56
20. SNI 7974-2013. Badan Standardisasi Nasional. Dewan Jakarta. Standarisasi Nasional Indonesia, 2013; 8:1–15
21. Kitts, D., Pratap-Singh, A.D., Singh, A., Chen, X., & Wang, S.A.A Risk-Benefit Analysis of First Nation’s Traditional Smoked Fish Processing. Foods, 2023; 12(111): 1–14
22. Sari, S.R., Agustini, S., Wijaya, A., & Pambayun, R. (2017). Profil Mutu Ikan Lele (Clarias gariepinus) Asap yang Diberi Perlakuan Gambir (Uncaria gambir Roxb.). Jurnal Dinamika Penelitian Industri, 2017; 28(2): 101–111
