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Title: :  MICROBIAL CONTAMINATION NUMBERS IN THE PROCESSING OF “OTAK-OTAK IKAN” FISH JELLY PRODUCT
PaperId: :  15981
Published in:   International Journal Of Advance Research And Innovative Ideas In Education
Publisher:   IJARIIE
e-ISSN:   2395-4396
Volume/Issue:    Volume 8 Issue 1 2022
DUI:    16.0415/IJARIIE-15981
Licence: :   IJARIIE is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author NameAuthor Institute
Iis RostiniUniversitas Padjadjaran
Rusky I. PratamaUniversitas Padjadjaran

Abstract

Fisheries Product Processing Technology
bacterial count, fishery products, raw material, “otak-otak”, total plate number
Fishery products are products that have a high protein content and physical conditions that are very suitable for the growth of spoilage microbes. “Otak-otak”, which categorize as fish jelly product, is one of the diversified fishery products which was the analyzed sample in this study. The purpose of this study was to determine the number of microbial contamination identified in the sample during the processing steps. The research method used is a survey method. The sample consisted of raw materials, dough, and the final product of “otak-otak”. The total plate count method was used to analyze the number of microbial contamination in the samples. The Total Plate Number analysis consists of 3 stages, namely the analysis stage, the calculation stage, and the interpretation of the results. The results of the analysis were that there are differences in the number of bacteria before and after the process of making “otak-otak” due to the boiling process. The “otak-otak” produced are suitable for consumption and based on the results, has the bacterial number of 2.5 x 104 colonies/gram. Microbiological quality requirements according to national standard (SNI.77557.2013) regarding “otak-otak” are 5.0 x 104 colonies/gram. It is recognized that the composition of raw materials affects the number of bacteria in the product of “otak-otak”.

Citations

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IJARIIE Iis Rostini, and Rusky I. Pratama. "MICROBIAL CONTAMINATION NUMBERS IN THE PROCESSING OF “OTAK-OTAK IKAN” FISH JELLY PRODUCT" International Journal Of Advance Research And Innovative Ideas In Education Volume 8 Issue 1 2022 Page 1019-1022
MLA Iis Rostini, and Rusky I. Pratama. "MICROBIAL CONTAMINATION NUMBERS IN THE PROCESSING OF “OTAK-OTAK IKAN” FISH JELLY PRODUCT." International Journal Of Advance Research And Innovative Ideas In Education 8.1(2022) : 1019-1022.
APA Iis Rostini, & Rusky I. Pratama. (2022). MICROBIAL CONTAMINATION NUMBERS IN THE PROCESSING OF “OTAK-OTAK IKAN” FISH JELLY PRODUCT. International Journal Of Advance Research And Innovative Ideas In Education, 8(1), 1019-1022.
Chicago Iis Rostini, and Rusky I. Pratama. "MICROBIAL CONTAMINATION NUMBERS IN THE PROCESSING OF “OTAK-OTAK IKAN” FISH JELLY PRODUCT." International Journal Of Advance Research And Innovative Ideas In Education 8, no. 1 (2022) : 1019-1022.
Oxford Iis Rostini, and Rusky I. Pratama. 'MICROBIAL CONTAMINATION NUMBERS IN THE PROCESSING OF “OTAK-OTAK IKAN” FISH JELLY PRODUCT', International Journal Of Advance Research And Innovative Ideas In Education, vol. 8, no. 1, 2022, p. 1019-1022. Available from IJARIIE, https://ijariie.com/AdminUploadPdf/MICROBIAL_CONTAMINATION_NUMBERS_IN_THE_PROCESSING_OF__“OTAK_OTAK_IKAN”_FISH_JELLY_PRODUCT_ijariie15981.pdf (Accessed : 11 February 2022).
Harvard Iis Rostini, and Rusky I. Pratama. (2022) 'MICROBIAL CONTAMINATION NUMBERS IN THE PROCESSING OF “OTAK-OTAK IKAN” FISH JELLY PRODUCT', International Journal Of Advance Research And Innovative Ideas In Education, 8(1), pp. 1019-1022IJARIIE [Online]. Available at: https://ijariie.com/AdminUploadPdf/MICROBIAL_CONTAMINATION_NUMBERS_IN_THE_PROCESSING_OF__“OTAK_OTAK_IKAN”_FISH_JELLY_PRODUCT_ijariie15981.pdf (Accessed : 11 February 2022)
IEEE Iis Rostini, and Rusky I. Pratama, "MICROBIAL CONTAMINATION NUMBERS IN THE PROCESSING OF “OTAK-OTAK IKAN” FISH JELLY PRODUCT," International Journal Of Advance Research And Innovative Ideas In Education, vol. 8, no. 1, pp. 1019-1022, Jan-Feb 2022. [Online]. Available: https://ijariie.com/AdminUploadPdf/MICROBIAL_CONTAMINATION_NUMBERS_IN_THE_PROCESSING_OF__“OTAK_OTAK_IKAN”_FISH_JELLY_PRODUCT_ijariie15981.pdf [Accessed : 11 February 2022].
Turabian Iis Rostini, and Rusky I. Pratama. "MICROBIAL CONTAMINATION NUMBERS IN THE PROCESSING OF “OTAK-OTAK IKAN” FISH JELLY PRODUCT." International Journal Of Advance Research And Innovative Ideas In Education [Online]. volume 8 number 1 (11 February 2022).
Vancouver Iis Rostini, and Rusky I. Pratama. MICROBIAL CONTAMINATION NUMBERS IN THE PROCESSING OF “OTAK-OTAK IKAN” FISH JELLY PRODUCT. International Journal Of Advance Research And Innovative Ideas In Education [Internet]. 2022 [Cited : 11 February 2022]; 8(1) : 1019-1022. Available from: https://ijariie.com/AdminUploadPdf/MICROBIAL_CONTAMINATION_NUMBERS_IN_THE_PROCESSING_OF__“OTAK_OTAK_IKAN”_FISH_JELLY_PRODUCT_ijariie15981.pdf
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