Bakteri Proteolitik Pada Ikan Tongkol (Euthynnus affinis) Hasil Proses Pengasapan Tradisional dan Modern
ABSTRACT: Proteolytic bacteria
are commonly found in food. As protein degrading bacteria they are also found
in processed foods using both modern and traditional methods causing decreased
quality of food products. The purpose of this study was to identify the
proteolytic bacteria lived in tuna after traditional and modern fogging
activity. The research method was a laboratory experiment and sampling was
performed on purposive sampling method with consideration that the size, the
time, and the freshness of the fish are homogeneous. The samples were 72 tuna
fish obtained directly from fishermen in the Hamadi area, Jayapura.
Observations were made on proteolytic bacteria test, organoleptic, TPC, water
content and pH. The results showed that there are 18 different proteolytic
bacteria colonies that are found in fish processed with traditional and modern
way. Inhibition of the proteolytic bacteria of fresh fish are from 26 bacteria
species into 4 bacteria (traditional) and 26 bacteria species two bacteria
(modern). Durability level of smoked fish (traditional) ranges 5.78-1.00;
smoked fish (modern) are 6.93-3.89. Smoked fish quality score is (traditional):
4 : 31, smoked fish (modern) is 6 : 11. Factors causing the number of
proteolytic bacteria in smoked fish are mishandling of the product,
cross-contamination, no sanitary of fumigation places.
Penulis: MARTHIN DE FRETES,
TRI GUNAEDI, DAN SURIANI BR. SURBAKTI
Kode Jurnal: jpbiologidd150610
