CEMARAN LOGAM BERAT (Cd, Pb, Hg, Sn), KAPANG DAN BAKTERI (Salmonella, Staphylococcus aureus, Escherichia coli) PADA STIK IKAN LAYANG

Heavy Metal (Cd, Pb, Hg, Sn), Fungal and Bacterial Contaminants (Salmonella, Staphylococcus aureus, Escherichia coli) In Fish Sticks

Authors

  • Anita Treisya Aristawati Sekolah Tinggi Perikanan dan Kelautan Palu
  • Finarti Sekolah Tinggi Perikanan dan Kelautan Palu
  • Didit Kustantio Dewanto Sekolah Tinggi Perikanan dan Kelautan Palu
  • Mohamad Syahril Sekolah Tinggi Perikanan dan Kelautan Palu

Abstract

Layang fish (Decapterus sp), which contains high nutritional value, is very good for preventing stunting. Fish sticks are a snack that many people like. Testing for metal and biological contamination is very important to ensure the safety and quality of sticks. Food contaminated with heavy metals or bacteria can cause poisoning and disease. The aim of this research is to determine heavy metal contamination (Cd, Pb, Hg, Sn) and bacteria (Mould, Salmonella, Staphylococcus aureus, and Escherichia coli) in Layang fish sticks. The ingredients used are Layang fish meat, tapioca flour, wheat flour, eggs, garlic and salt. Testing for metal contamination of Layang fish sticks using the ICP-MS method. Making sticks with the addition of fish is a food processing innovation with the aim of increasing nutritional value. The formulation used in this research was flying fish meat at 0% (D1), 10% (D2), 20% (D3), 30% (D4), and 40% (D5) of the amount of tapioca flour used three times. test. The research results showed that the heavy metals mercury, tin and cadmium were not found, but the heavy metal lead was found with values ​​of 0.09 to 0.14. This value does not exceed the threshold of SNI 0.2 - 2 mg/kg and BPOM 2022, namely 0.3 mg/kg. Likewise, in microbiological tests, Layang fish sticks are safe from mold, Salmonella bacteria, Staphylococcus aureus and Escherichia coli.

Kata kunci:    heavy metal, bacteria, laying fish, fish stick

 

Ikan layang (Decapterus sp) yang mengandung nilai gizi tinggi, sangat baik untuk mencegah stunting. Stik ikan merupakan cemilan yang banyak disukai. Pengujian cemaran logam dan biologi sangat penting untuk menjamin keamanan dan mutu stik. Makanan yang tercemar logam berat atau bakteri dapat menyebabkan keracunan dan penyakit. Tujuan penelitian ini, untuk mengetahui cemaran logam berat (Cd, Pb, Hg, Sn) dan bakteri (Kapang, Salmonella,Staphylococcus aureus, dan  Escherichia coli) pada stik ikan layang. Bahan yang digunakan adalah daging ikan layang, tepung tapioka, tepung terigu, telur, bawang putih, dan garam. Pengujian cemaran logam stik ikan layang menggunakan metode ICP-MS. Pembuatan stik dengan penambahan ikan merupakan inovasi pengolahan pangan dengan tujuan meningkatkan nilai gizi. Formulasi yang digunakan dalam penelitian ini yaitu daging ikan layang sebesar 0% (D1), 10% (D2), 20% (D3), 30% (D4), dan 40% (D5) dari jumlah tepung tapioka yang digunakan dengan tiga kali ulangan. Hasil penelitian menunjukkan bahwa tidak ditemukan logam berat merkuri, timah, dan kadmium, namun ditemukan logam berat timbal dengan nilai 0.09 sampai 0.14. Nilai ini tidak melebihi ambang batas dari SNI 0.2 - 2 mg/kg dan BPOM tahun 2022 yaitu 0,3 mg/kg. Demikian pula dalam uji mikrobiologi, stik ikan layang aman dari Kapang, bakteri Salmonella, Staphylococcus aureus, dan  Escherichia coli.

Kata kunci:    logam berat, bakteri, ikan laying, stik ikan

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Published

11/28/2024

How to Cite

Aristawati, A. T., Finarti, Dewanto, D. K., & Mohamad Syahril. (2024). CEMARAN LOGAM BERAT (Cd, Pb, Hg, Sn), KAPANG DAN BAKTERI (Salmonella, Staphylococcus aureus, Escherichia coli) PADA STIK IKAN LAYANG : Heavy Metal (Cd, Pb, Hg, Sn), Fungal and Bacterial Contaminants (Salmonella, Staphylococcus aureus, Escherichia coli) In Fish Sticks. Media Teknologi Hasil Perikanan, 12(3), 206–210. Retrieved from https://ejournal.unsrat.ac.id/v3/index.php/jmthp/article/view/57884

Issue

Vol. 12 No. 3 (2024)

Section

Articles

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