ANALISIS KUALITAS IKAN SEMBILANG (Paraplotosus albilabris) ASAP DI KELOMPOK PENGOLAHAN IKAN “MINA MULYA” KECAMATAN PASIR SAKTI LAMPUNG TIMUR
ABSTRACT: The aim of this
research was to find out the quality of smoked whitelipped eel catfish in
difference smoking time at “Mina Mulya” Fish Processing Group, Pulosari
Village, Pasir Sakti, Eastern Distric of Lampung. The reaserch was conducted in four levels
smoking time, which are 1, 2, 3 and 4 hours.
The analysis on smoked whitelipped eel catfish applied
kind of proximate analysis (fat level, protein level,ash level and moisture
level), microbiology analysis (Total Plate Count (TPC), Escherechia coli
bacteria, Salmonella sp. bacteria and Staphylococcus aureus bacteria) and
organoleptic analysis (appearance, odour, flavour and texture). The results of
this research show that the smoking time levels affect the quality of
whitelipped eel catfish. The proximate
analysis result show differences among the treatments especially on the
proximate analysis. Organoleptic
analysis shows that on appearance parameter, only whitelipped eel catfish that
are smoked for 3 hours fulfill the minimum value (7,0). Whereas organoleptic
values for odour, flavour and texture parameter show that only whitelipped eel
catfish that are smoked for 1 hour that does not fulfill the minimum
value. Microbiology analysis shows that
the content of TPC and Escherechia coli bacteria smoked fish get under the
maximum value of tolerance arrenged on SNI in each treatment. The content of Salmonella sp. and
Staphyococcus aureus bacteria are negative on the whole treatments.
Penulis: Novita Mardiana, Sri
Waluyo, Mahrus Ali
Kode Jurnal: jppertaniandd150021
