STUDI KEBERADAAN BAKTERI PATOGEN PADA IKAN KAYU (Katsuwobushi) YANG DIPROSES DENGAN ASAP CAIR

Authors

  • Emeliza Kondangduata Pulu Mahasiswa pada Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi, Manado, Sulawesi Utara
  • Henny Adeleida Dien Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi, Manado, Sulawesi Utara
  • Josefa Tety Kaparang Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi, Manado, Sulawesi Utara

DOI:

https://doi.org/10.35800/mthp.5.2.2017.14912

Keywords:

Skipjack, liquid smoke, katsuobushi

Abstract

The problems in dried bonito flakes industry nowadays is the high contents of Polycyclic Aromatic Hydrocarbons (PAH) which is can act as carcinogenic agent. The aim of this study was to observe and detect the presence of pathogenic bacteria that may contaminate the dried bonito flakes. The tested parameters include Total Plate Count (TPC) analysis, detection of Coliform, Escherichia coli, Staphylococcus, Salmonella. The results showed that the early drying period had 1,3x104 cfu/g and the final drying had 3x103 cfu/g. There is no evidence of the  presence of Escherichia coli, Staphylococcus, Salmonella.

Author Biographies

Emeliza Kondangduata Pulu, Mahasiswa pada Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi, Manado, Sulawesi Utara

Mahasiswa pada Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi, Manado, Sulawesi Utara

Henny Adeleida Dien, Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi, Manado, Sulawesi Utara

Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi, Manado, Sulawesi Utara

Josefa Tety Kaparang, Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi, Manado, Sulawesi Utara

Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi, Manado, Sulawesi Utara

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Published

01/26/2017

How to Cite

Pulu, E. K., Dien, H. A., & Kaparang, J. T. (2017). STUDI KEBERADAAN BAKTERI PATOGEN PADA IKAN KAYU (Katsuwobushi) YANG DIPROSES DENGAN ASAP CAIR. Media Teknologi Hasil Perikanan, 5(2), 48–53. https://doi.org/10.35800/mthp.5.2.2017.14912

Issue

Vol. 5 No. 2 (2017)

Section

Articles

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