Karakteristik Mikrobiologi dan Profil Proksimat Ikan Tandipang (Dussumeria acuta) Asap
Microbiological Characteristics and Proximate Profile of Smoked Tandipang Fish (Dussumieria acuta)
DOI:
https://doi.org/10.35800/mthp.14.2.2026.68685Abstract
This study aimed to evaluate the quality characteristics of fresh and smoked Rainbow sardine (Dussumieria acuta) produced by two micro, small, and medium enterprises (MSMEs) in Tumpaan District, South Minahasa Regency. The observed parameters included proximate composition (moisture, ash, protein, and fat contents), microbiological quality (Total Plate Count/TPC), Escherichia coli, and Salmonella], and organoleptic properties (appearance, aroma, taste, and texture). Organoleptic data were analyzed using the Paired Sample t-test and Wilcoxon test at a 95% confidence level. The results showed that the moisture content of fresh fish ranged from 76.44 to 77.11% and decreased to 7.93–9.34% after smoking. In contrast, ash, protein, and fat contents increased after the smoking process, ranging from 11.63–17.70%, 67.52–70.00%, and 5.17–8.29%, respectively. Microbiological analysis indicated that all samples complied with the quality requirements specified in SNI 2725:2013 and SNI 2729:2021. Organoleptic analysis revealed that appearance, taste, and texture did not differ significantly (p>0.05), whereas aroma showed a significant difference (p<0.05) between MSMEs.
Keywords: dussumieria acuta, proximate, microbiology, organoleptik
Penelitian ini bertujuan untuk menganalisis karakteristik mutu sarden pelangi atau ikan Tandipang (Dussumieria acuta) segar dan asap yang diproduksi oleh dua usaha mikro kecil dan menengah (UMKM) di Kecamatan Tumpaan, Kabupaten Minahasa Selatan. Parameter yang diamati meliputi analisis proksimat (kadar air, abu, protein, dan lemak), kualitas mikrobiologi (Angka Lempeng Total /ALT), Escherichia coli, dan Salmonella], serta uji organoleptik (kenampakan, aroma, rasa, dan tekstur). Data organoleptik dianalisis menggunakan uji Paired Sample t-test dan uji Wilcoxon pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa kadar air ikan tandipang segar berkisar antara 76,44–77,11% dan menurun menjadi 7,93–9,34% setelah pengasapan. Sebaliknya, kadar abu, protein, dan lemak meningkat setelah proses pengasapan dengan nilai berturut-turut sebesar 11,63–17,70%; 67,52–70,00%; dan 5,17–8,29%. Hasil pengujian mikrobiologi menunjukkan bahwa seluruh sampel memenuhi persyaratan mutu berdasarkan SNI 2725:2013 dan SNI 2729:2021. Hasil analisis organoleptik menunjukkan bahwa parameter kenampakan, rasa, dan tekstur tidak berbeda nyata (p>0,05), sedangkan parameter aroma berbeda nyata (p<0,05) antar UMKM.
Kata kunci: ikan Tandipang, proksimat, mikrobiologi, organoleptik
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Maria Magdalena Siwu, Daisy Monica Makapedua, Helen Jenny Lohoo, Hariyani Sambali, Rose Olivia Shirley Elisabeth Mantiri, Desy Maria Helena Mantiri, Deiske Adeline Sumilat
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
