Microbiological Bacteria Analysis of Salted White Snapper Fish Sold in Ternate City
Abstract
This research was conducted in the market in Ternate City for sampling salted white snapper and for the microbiological testing process carried out at the Class I Babullah Ternate Fish Quarantine Station in March 2024, with the aim of knowing the safety level of salted white snapper products in Ternate City and to identify microbial content in salted white snapper products. The working method used is to conduct microbiological testing of Salmonella sp bacteria using (ISO 6579: 2015) on salted white snapper fish samples obtained from the three markets in Ternate City. The results showed that the test results of salted white snapper fish in Dufa-Dufa Market, Gamalama Market, Bastiong Market were negative for Salmonella bacteria and the results of pre-enrichment tests, enrichment tests and biochemical tests of Salmonella sp bacteria in salted white snapper fish in Dufa-Dufa Market, Gamalama Market, Bastiong Market were negative for Salmonella bacteria. While the advice from the author is that the results of the research that has been done can be suggested for salted fish traders who are sold by further improving cleanliness at the place of sale, equipment and the traders themselves so that contamination of salted fish can be minimized.
References
Adwayah, R. ( 2011 ). Pengolahan dan Pengawetan Ikan. Bumi Aksara, Jakarta.
Amiruddin, R. R., Darniati., dan Ismail. (2017). Isolasi dan identifikasi Salmonella sp. pada ayam bakar di rumah makan kecamatan Syiah Kuala kota Banda Aceh. Jimvet, 01(3): 265-274.
Apelabi, P. C., Wuri, D. A., dan Sanam M. U. E. (2015). Perbandingan nilai Total Plate Count (TPC) dan cemaran Salmonella sp. pada ikan tongkol (Eutynnus sp) yang dijual di tempat pelelangan ikan (TPI), pasar tradisional dan pedagang ikan eceran di kota Kupang. Jurnal Kajian Veteriner, 3(2): 121-137.
Esti, dan A, Sediadi. ( 2000 ). Ikan Asin Cara Penggaraman Basah. Pusat Informasi Wanita dalam pembangunan. PDII, LIPI.
FAO , “The State of World Fiesheries and aquaculture Meeting the Sustainables Development Goals, Rome, hal, 227, 2018. http://www.fao.org/3/i954en/i9540en.pdf.
FAO. 2007. Cultured aquatic species information progamme lates calcarifer (Block, 1790). Journal of King Abdulazis University-Marine Sciences, 18(1), 53-61.
FELDSINE, P. et at. Recovery of salmonella in selected Foods by the ISO 6579 salmonella Cukture Procedure and the AOAC International Official Method of Analysis.
Food and Agriculture Organization. ( 2014 ). The state of World Fisheries and Aquaculture. Food And Agriculture Organization Of The United Nations. Rome. 27 pg
Hoorfar, J. and Baggesen, D.L., 1998. Importance of pre-enrichment media for isolation of Salmonella spp. from swine and poultry. FEMS Microbiology Letters, 169(1), pp.125-130. https://doi.org/10.111 1/j.1574-6968.1998.tb13308.x
Husain, R., Suparmo, S., Harmayani, E., & Hidayat, C. (2017). Kinetika Oksidasi Protein Ikan Kakap (Lutjanus sp) Selama Penyimpanan Kinetic of Protein Oxidation from Fish Snapper (Lutjanus sp) during Storage, 37(2), 199–204.
ISO 6887-2, Microbiology of food and animal feeding stuffs- preparation of test samples, initial suspension and decimal dilutionsfor microbiological examination-part : 2 Specific rules for the preparation of meat and meat products
Kementerian Kesehatan Republik Indonesia.Tabel Komposisi Pangan Indonesia 2019. Jakarta.Direktorat Jenderal Kesehatan Masyarakat dan Gizi Masyarakat
Limanseto, Haryo. 2022. “Siaran Pers Kementerian Koordinator Bidang Perekonomian Republik Indonesia.” Kementerian Koordinator Bidang Perekonomian Indonesia. 2022. https://ekon.go.id/publikasi/detail/3714/menko-airlangga-kualitaspengolahan-ikan-asin-dari-industri-rumahan-harus-selalu-ditingkatkan-agardapat-semakin-berkontribusi-bagi-produksi-ikan-asin-nasional.
Maryati, Wiwik, dan Ida Masriani. 2019. “Peluang Bisnis Di Era Digital Bagi Generasi Muda Dalam Berwirausaha.” Jurnal Mebis: Manajemen dan Bisnis 4, no. 2: 53–58. https://doi.org/10.33005/mebis.v4i2.62.
Moh G, Haidina A, Yusmidiarti. 2022.Analisis Kandungan Bahan Makanan Tambahan Berbahaya Pada Ikan Asin Di Kota Bengkulu Dan Enggano Politeknik Kesehatan Kemenkes Bengkulu.
Muchtadi, R.T., dan Sugiyono. (2013). Prinsip Proses dan Teknologi Pangan. Alfabeta. Bogor.
Salosa, Y. Y. ( 2013 ). Uji kadar formalin, kadar garam dan total bakteri ikan asin tenggiri asal Kabupaten Sarmi Provinsi Papua. JurnalDepik. 2 ( 1 ) : 10-15.
Simanjuntak, H.J. 2012. Pengembangan Sensor Optik Kimia Untuk Penentuan Formaldehida Di Dalam Makanan. Medan (ID): Universitas Negeri Medan.
Supardi dan Sukamto. 1999. Mikrobiologi dalam pengolahan dan keamanan pangan. Penerbit Alumni, Bandung.
Copyright (c) 2025 Isra Abuba, Ahmad Talib, Azis Husen
This work is licensed under a Creative Commons Attribution 4.0 International License.
