Pengaruh Cara Pengolahan terhadapMutu Bakteriologis Ikan Tongkol (Euthynnus affinis) Pindang Siap Santap
DOI:
https://doi.org/10.24002/biota.v13i1.651Abstract
The objectiveof this present research was toknowthe influence ofvarious way ofcooking on bacteriologicalquality of ready-to-eat salted little tunafish (Euthynnus
affinis).Previousstudyhas shown thatbacteriological quality ofsaltedtunafishfrom
markets in Yogyakarta were not fulfill the requirements based on SNI 01-2717-1992.
It was shown that the aerobic plate countswere high, i.e.2.4 x 10
5
– 5.27 x 10
7
CFU/g.
Coliformcountranged from < 2.5 x 10
1
- > 6.5 x 10
6
CFU/g.Fromthe20samples
observed, only 1 sample did not contain V. parahaemolyticus and 4 samples were
negative from Salmonella. Therefore,it needs to bestudied whether thevarious way
ofcookingsuch asfrying, fryingwith flour, fryingwith egg and fryingwith chili sauce
were effectivein removing any of the groups of bacteria examined from saltedlittle
tuna fish sample. The bacterial groups examined as indicator of quality were
Staphylococcus aureus, Coliform, Salmonellaand Vibrio parahaemolyticus. The aerobic
plate counts were also taken. The result showed that the various way of cooking were
effective in reducing the aerobic plate counts, S. aureusand Coliform. Frying with
chili sauce was the best cookingprocedure because it can reduced the highest number
of aerobic plate counts, S.aureusand Coliform. Salmonellaand V. parahaemolyticus
were not detected in all cooking samples.
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Published
15-07-2016
How to Cite
Exsyupransia Mursyanti, E. P. (2016). Pengaruh Cara Pengolahan terhadapMutu Bakteriologis Ikan Tongkol (Euthynnus affinis) Pindang Siap Santap. Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati, 13(1), 8–13. https://doi.org/10.24002/biota.v13i1.651
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