Karakteristik Mikrobiologi (ALT, E. Coli dan Salmonella) pada Produk Hasil Perikanan di BPMHP Semarang

Abstract

Fish is one of the foodstuffs that fall into the category of perishable food because fish meat contains a lot of water and high enough protein, so it can accelerate the proliferation of microorganisms if not appropriately handled. This research was carried out at the Fishery Product Quality Testing Center (BPMHP) Semarang from January 5 to February 5, 2022, to know the microbiological quality of fishery products in the form of frozen shrimp and pasteurized crabs in cans. The test parameters consisted of a comprehensive microbial test, an E.coli test and a Salmonella test on frozen shrimp and canned crab. The result showed that ALT value of frozen shrimp was 131.36 x 10 2 col/gram, E.coli <3 APM/gram, Salmonella was negative and still meets the microbiological quality standard of SNI 2705: 2014. The test results on canned crab have ALT value <2500 col/gram E.coli <3 APM/gram, Salmonella was negative and still meets the microbiological quality standard of SNI 6929: 2016. Frozen shrimp and canned crab products at BPMHP Semarang were still safe for consumption.