Nawansih, Otik and Rizal, Samsul and Rangga, Azhari and Ayu, Eka (2017) UJI MUTU DAN KEAMANAN IKAN ASIN KERING (TERI DAN SEPAT) DI PASAR KOTA BANDAR LAMPUNG. Prosiding Seminar Nasional PATPI, 1. pp. 74-83. ISSN 976-602-72006-3-0

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The aim of this research was to know the food quality and safety of salted fish (Anchovy and Sepat) selling in the market of Bandar Lampung City in terms of water content, salt content, sensory characteristics, total plate count and formalin assay of salted fish. This work conducted in 3 stages : (1) Determination of sampling location conducted by purposive sampling; (2)Sampling and interview with the salted fish seller; (3) Quality analysis and the safety of salted fish samples. The market was selected based on the largest of salted fish sellers and big markets in Bandar Lampung. The ten markets where salted fish samples were taken : (1) Baru Panjang,(2) Cimeng, (3) Gudang Lelang, (4) Kangkung, (5) KOGA, (6) Bambu Kuning, (7) Tugu, (8) Way Halim, (9) Gintung, (10) Tamin. Once the number of salted fish sellers was known in each market, then it was calculated by the formula (√N), with N as the number of salted fish sellers. The number of samples were 46 samples, 23 samples were sea water salted fish (Anchovy) and 23 samples were fresh water salted fish (Sepat). Based on SNI 01-2721-2009, the results showed that the water content of salted fish did not fulfil the quality and safety requirements, 78% of anchovy fish and 100% of sepat fish fulfilled the quality and safety requirements of sensory properties and 91% anchovy salted fish as well as 83% of sepat salted fish fulfilled quality and safety requirements of salt content, respectively. The anchovy salted fish and sepat salted fish sold in the markets did not fulfil the quality and safety requirements according to SNI 01-2721- 2009 because their total plate count attained to 1.30 x 105 - 3.12 x 105 colonies/g, and of 52% of anchovy salted fish samples as well as 22% of sepat salted fish were positively contained formalin. Data from the sample quantitatively analysed by GC was range on 18-21 ppm.

Item Type: Article
Uncontrolled Keywords: Food Safety, Market Survey, Quality Analysis, Salted Fish
Subjects: Q Science > QR Microbiology
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: SAMSUL RIZAL
Date Deposited: 21 Jun 2018 02:29
Last Modified: 21 Jun 2018 02:29

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