PENERAPAN PENGASAPAN CAIR PADA PENGOLAHAN ABON ROA (Hemirhamphus sp.) DAN PAMPIS CAKALANG (Katsuwonus pelamis L) DAN MUTU MIKROBIOLOGIS PRODUK YANG DIKEMAS MODIFIED ATMOSPHERIC PACKAGING (MAP)
DOI:
https://doi.org/10.35800/mthp.5.1.2017.14903Keywords:
Microbiological quality, abon Roa, Skicjack pampis, MAP packagingAbstract
Smoked Garp fish and smoke Skipjack a typical processed product in North Sulawesi. Roa smoke and smoke Skipjack can be further processed into abon Roa and Skipjack pampis, abon fish are foods processed fish flavored, processed by boiling and frying obtain dry product, while pampis fish is processed product of smoke Skipjack flavored and obtain the product half wet. The purpose of this study is to see and observe the presence of bacteria on the product abon Roa and Skipjack pampis are packed Modified Atmospheric Packaging (MAP) and stored at room temperature for 30 days. Total Plate Count (TPC),total of Salmonella sp., total E. coli and total Vibrio sp. observed every 10 days, at 0, 10, 20, and 30 days of storage. Based on observations Total Plate Count, abon Roa and Skipjack pampis can last for 30 days with the highest TPC value of 6.3x104 CFU/g and still be consumed. While Total Salmonella sp, total E. coli and total Vibrio sp. indicates a negative value to the day to 30 has a negative value.
Keyword: Microbiological quality, abon Roa, Skicjack pampis, MAP packaging.
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Roa asap dan Cakalang fufu merupakan produk olahan ikan asap khas Sulawesi Utara. Roa asap dan Cakalang fufu dapat diolah lebih lanjut menjadi abon roa dan pampis cakalang, abon ikan merupakan jenis makanan olahan ikan yang diberi bumbu, diolah dengan cara perebusan dan penggorengan yang memperoleh produk kering, sedangkan pampis ikan adalah produk olahan dari cakalang fufu yang diberi bumbu dan memperoleh produk setengah basah. Tujuan penelitian ini yaitu untuk melihat dan mengamati keberadaan bakteri pada produk abon Roa dan pampis Cakalang yang dikemas Modified Atmospheric Packaging (MAP) dan disimpan pada suhu ruang selama 30 hari. Angka Lempeng Total (ALT), total Salmonella sp, total E. coli dan total Vibrio sp diamati setiap 10 hari yaitu pada 0, 10, 20, dan 30 hari penyimpanan. Berdasarkan hasil pengamatan Angka Lempeng Total, abon Roa dan pampis Cakalang dapat bertahan selama 30 hari dengan nilai ALT tertinggi 6,3x104 CFU/g dan masih bisa dikonsumsi. Sedangkan Total Salmonella sp, total E. coli dan total Vibrio sp menunjukkan nilai negatif sampai pada hari ke 30 memiliki nilai negatif.
Kata Kunci: Mutu mikrobiologis, abon Roa, pampis Cakalang, kemasan MAP.
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