ﾀ KAJIAN MIKROBIOLOGI PADA PRODUK IKAN ASIN KERING YANG DIPASARKAN DI PASAR TRADISIONAL DAN PASAR SWALAYAN DALAM UPAYA PENINGKATAN KEAMANAN PANGAN DI KOTA JAMBI | Marpaung | Jurnal Ilmiah Universitas Batanghari Jambi

KAJIAN MIKROBIOLOGI PADA PRODUK IKAN ASIN KERING YANG DIPASARKAN DI PASAR TRADISIONAL DAN PASAR SWALAYAN DALAM UPAYA PENINGKATAN KEAMANAN PANGAN DI KOTA JAMBI

Ridawati Marpaung

Abstract


The researchwas conducted in Jambi city to recognizeﾃつﾃつ theﾃつ microbiology contamination rate of salted fish. There are seven kinds of salted fish that taken from each different kind of market e.g. tradisionalﾃつ market (Angso duo) and modern market (Hypermart). Plate Count Agar (TPA)ﾃつ method(SNI 01-2339-1991) was used to analyzed the number aerobicﾃつ bacteria.

The results showed that there was one kind among the seven kinds of salted fish that indicated as the higher containﾃつ of bacteria (7.30X104). Thisﾃつ salted fishﾃつ calledﾃつ was ﾃ｢竄ｬﾅ鉄epatﾃ｢竄ｬ salted fish. Mine while the lowest amount of bacteria was contained in ﾃ｢竄ｬﾅ適epalaBatuﾃ｢竄ｬ salted fish (1,52X102). The important one should be noted that the bacteria contain in whole seven salt fishes was still save to be consumed, because the number of bacteria colony each salted fish in both kind of market was lower than the crisis level bacteria contamination (1X105).

Keyword : microbiology, salted fish, bacteria colony, food safety

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DOI: http://dx.doi.org/10.33087/jiubj.v15i3.161

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