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All Journal Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan
Ellen Oktanike Merpati
Tadulako University
Earth & Planetary Sciences Education Engineering

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Total plate count and Salmonella spp. in de-boned milkfish (Chanos chanos) in Palu City, Indonesia Samliok Ndobe; Ellen Oktanike Merpati; Rusaini Rusaini; Novalina Serdiati; Rusdi Rusdi
Depik Vol 12, No 2 (2023): AUGUST 2023
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.12.2.30959

Abstract

High total plate count (TPC) and the presence of Salmonella spp. in food products can cause health problems for consumers. De-boned milkfish products are popular with consumers in Palu City, Central Sulawesi, Indonesia, but there is a lack of data on their safety. Therefore, this study aimed to investigate TPC levels and detect contamination by Salmonella spp. in these products. Samples of fresh and processed milkfish were collected from two de-boned milkfish processing sites: the Technical Implementation Unit for the Application of Fishery Product Quality Control (TIU-AQFP) and the Melona Micro, Small and Medium Enterprise (MSME) Group in Palu City. Microbiological assays included counting the number of bacterial colonies (TPC) as well as the isolation and identification of Salmonella spp. through biochemical tests. The study applied a completely randomized factorial design with three replicates per site and per product (12 experimental units). De-boning had a significant (P0.05) effect on TPC (1.26×103 to 2.20×103 CFU/g for de-boned milkfish compared to 4.28×103 to 2.94×104 CFU/g for fresh unprocessed milkfish). However, the types of bacteria identified in fresh and de-boned milkfish, including Klebsiella, Enterobacter and Citrobacter, were present at non-pathogenic levels. No Salmonella spp. contamination was found in the test samples. These results indicate that de-boned milkfish products from the TIU-AQFP and Melona MSME Group in Palu City are safe and suitable for human consumption.Keywords:Bone-free milkfishBacterial contaminationPathogen assayFish processingFood safety
Total plate count and Salmonella spp. in de-boned milkfish (Chanos chanos) in Palu City, Indonesia Samliok Ndobe; Ellen Oktanike Merpati; Rusaini Rusaini; Novalina Serdiati; Rusdi Rusdi
Depik Vol 12, No 2 (2023): AUGUST 2023
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.12.2.30959

Abstract

High total plate count (TPC) and the presence of Salmonella spp. in food products can cause health problems for consumers. De-boned milkfish products are popular with consumers in Palu City, Central Sulawesi, Indonesia, but there is a lack of data on their safety. Therefore, this study aimed to investigate TPC levels and detect contamination by Salmonella spp. in these products. Samples of fresh and processed milkfish were collected from two de-boned milkfish processing sites: the Technical Implementation Unit for the Application of Fishery Product Quality Control (TIU-AQFP) and the Melona Micro, Small and Medium Enterprise (MSME) Group in Palu City. Microbiological assays included counting the number of bacterial colonies (TPC) as well as the isolation and identification of Salmonella spp. through biochemical tests. The study applied a completely randomized factorial design with three replicates per site and per product (12 experimental units). De-boning had a significant (P0.05) effect on TPC (1.26×103 to 2.20×103 CFU/g for de-boned milkfish compared to 4.28×103 to 2.94×104 CFU/g for fresh unprocessed milkfish). However, the types of bacteria identified in fresh and de-boned milkfish, including Klebsiella, Enterobacter and Citrobacter, were present at non-pathogenic levels. No Salmonella spp. contamination was found in the test samples. These results indicate that de-boned milkfish products from the TIU-AQFP and Melona MSME Group in Palu City are safe and suitable for human consumption.Keywords:Bone-free milkfishBacterial contaminationPathogen assayFish processingFood safety
Co-Authors Novalina Serdiati Rusaini Rusaini Rusaini, Rusaini Rusdi Rusdi Samliok Ndobe