The Quality and Food Safety of Dry Smoke Garfish (Hemirhamphus far) Product From Maluku

2nd International Conference on Applied Marine Science and Fisheries Technology 2017

地球科学;农业科学

Tapotubun, Alfonsina Marthina^1 ; Reiuwpassa, Fredrik^1 ; Apituley, Yolanda M.T.N.^2 ; Nanlohy, Hellen^2 ; Matrutty, Theodora E.A.A.^1

Fisheries Technology Study Program, Faculty of Fisheries and Marine Science, Pattimura University, Indonesia^1

Fisheries Agrobusiness Study Program, Faculty of Fisheries and Marine Science, Pattimura University, Indonesia^2

关键词: MicroSoft;    MS Excel;    Research reports;    Standard analysis;    Staphylococcus aureus;    Staphylococcus sp;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/89/1/012010/pdf
DOI  :  10.1088/1755-1315/89/1/012010

学科分类：农业科学（综合）

来源: IOP

【 摘 要 】

Dry garfish is product of smoked process of "ikan julung" (Hemirhamphus far) and slowly the product getting dry, stiff and its colour become gold yellow-brown. The aim of this study is to find out quality and food safety of dry smoked "julung" from Maluku. The sample of this study is taken from production Keffing village, East Seram Regency, Maluku. Parameters to be analyzed are degrees of protein, fat, water, ash, TPC, Escherichia coli, Salmonella, Vibrio and total Staphylococcus aureus used standard analysis method for proximate (AOAC. 2005), sensosy parameters (BSN.2009) and food safety (BSN. 2006). Spreadsheet Ms Excel (Microsoft Inc., USA) is used for data processing; data is being analyzed descriptively to be interpreted in the research report. Dry smoked "julung" Keffing village, Maluku meet the good quality and food safety, that are ingredient degrees of water content 12.43%, protein 61.55%, fat 12.58%, ash 9.3%, TPC [6,8] × 101CFU, total Staphylococcus sp [1,7] × 102, total E.coli 6.4 APM/g. and negatively for Salmonella and Vibrio.