Microbiologys Quality of Fish Sauce Tongkol (Euthynnus affinis) with Additions Pineapple Juice (Ananas comosus)
AbstractFish sauce is one of fish fishery product from fermentation process. In this study fish sauce made
from Tongkol fish (Euthynnus affinis) that has high catching in North Sulawesi. This study aimed to make
diversification product from Tongkol fish into fish sauce safe to eat. The research method applied was
experimental laboratories. In this research was by additions (A) 0%, (B) 9%, (C) 12%, (D) 15% pineapple
juice and (G8) 8%, (G9) 9%, (G10) 10% salt and stored in an incubator at temperature 50ºC during 6,
8, 10 days. Variable measured were Total Lactic Acid Bacteria, Total Plate Count, E.coli, Staphylococcus
sp, gram strain, pH, water consentration and organoleptic test. The result showed that sample D (D1G10)
with additions pineapple juice 15% caused decrease total pathogen bacteria and caused increase lactic acid
bacteria. Showed that Total Lactic Acid Bacteria, Total Plate Count, E.coli, Staphylococcus sp, gram strain,
pH, water consentration, gram strain, organoleptic test with pineapple juice 15% was 1.0x102; 9.0x104; 5.46;
69.14%; negative; 100 isolate positive shaped rod; the appearance 8; smell 8; taste 8. The result accordance
with Standard National Indonesia (SNI) and safe to eat.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.