Pengaruh Cara Pengolahan terhadapMutu Bakteriologis Ikan Tongkol (Euthynnus affinis) Pindang Siap Santap

Abstract

The objectiveof this present research was toknowthe influence ofvarious way of
cooking 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.