Microbiologys Quality of Fish Sauce Tongkol (Euthynnus affinis) with Additions Pineapple Juice (Ananas comosus)

Irandha Citra Marasi Siahaan, Henny Adeleida Dien, Hens Onibala

Abstract


Fish sauce is one of fish fishery product from fermentation process. In this study fish sauce made
from Tongkol fish (Euthynnus affinis) that has high catching in North Sulawesi. This study aimed to make
diversification product from Tongkol fish into fish sauce safe to eat. The research method applied was
experimental laboratories. In this research was by additions (A) 0%, (B) 9%, (C) 12%, (D) 15% pineapple
juice and (G8) 8%, (G9) 9%, (G10) 10% salt and stored in an incubator at temperature 50ºC during 6,
8, 10 days. Variable measured were Total Lactic Acid Bacteria, Total Plate Count, E.coli, Staphylococcus
sp, gram strain, pH, water consentration and organoleptic test. The result showed that sample D (D1G10)
with additions pineapple juice 15% caused decrease total pathogen bacteria and caused increase lactic acid
bacteria. Showed that Total Lactic Acid Bacteria, Total Plate Count, E.coli, Staphylococcus sp, gram strain,
pH, water consentration, gram strain, organoleptic test with pineapple juice 15% was 1.0x102; 9.0x104; 5.46;
69.14%; negative; 100 isolate positive shaped rod; the appearance 8; smell 8; taste 8. The result accordance
with Standard National Indonesia (SNI) and safe to eat.


Keywords


fermentation, lactic acid bacteria, microbilogy contamination

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DOI: http://dx.doi.org/10.17844/jphpi.v20i3.19775

                       

                                     

 

                            

                                     

 

                                  

 

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