CD Skripsi

Status mutu mikrobiologis, kimia dan sensoris ikan asin kering yang dipasarkan di pasar ibuh kota payakumbuh

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Quality control of salted fish, especially after processing or during storage
and marketing is important aspect to ensure that the product is not contaminated
with spoilage and pathogenic microbes that can shorten the product shelf life and
endanger consumer health. This study aimed to evaluate the microbiological,
chemical and sensory quality status of dried salted fish marketed in Ibuh Market,
Payakumbuh City. The method used in this research is survey method and
sampling technique using purporsive sampling method. The average value of total
plate numbers of dried salted fish marketed in Ibuh Market, Payakumbuh City
ranges from 5.8×104 to 6.9×104 colonies/g, total Halophilic between 3.1×104 to
3.8×104 colonies/g, Coliform between 3, 20 APM/g to 3.30 APM/g, fecal
coliform negative, total Staphylococcus aureus between 4.2×102 to 4.8×102
colonies/g, TBA between 0.8 mg MDA/kg, to 1.00 mg MDA/kg, and sensory
value between 7.5 to 7.8. Based on the research that has been done, that the
chemical, microbiological and sensory quality of salted layur, sepat and anchovy
fish marketed in Pasar Ibuh Payakumbuh City meets the standard limits set by
SNI, except Coliform which exceeds the predetermined standard of

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2104110294

Penerbit

Pekanbaru : Universitas Riau – F.Perikanan – Teknologi hasil perikanan., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2104110294

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

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