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Identification Escherichia coli on some fisheries commodities in the traditional market of Mamuju, West Sulawesi

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Abstract

Fish is a source of high-quality protein. Protein in fish has a complete composition and amount of essential amino acids. However, fish is a type of food that is susceptible to biological damage and is susceptible to microbial contamination so that it quickly decays. One of the most important microorganisms in spoilage of fish meat is Escherichia coli bacteria. This study aims to determine the presence of Escherichia coli bacteria in scad, tuna and skipjack tuna. The research was carried out from July to September 2021. The research method used was a sample survey method, sampling was carried out at 3 market locations, namely the TPI market and the tasiu market. Furthermore, the samples were analyzed at the Laboratory of Fish Quarantine and Quality Control Center (BKIPM) Mamuju, West Sulawesi. The results showed that the largest E.coli content was found in tuna 1 in the TPI market, which was 20 MPN/g, and the smallest E.coli content was < 3 MPN/g, namely scad fish 1 in the tasiu and TPI markets, tuna 1 and 2 in the TPI market, tuna 2 in TPI market.

Keywords

Bahan pangan
Ikan
Escherichia coli

Declarations

Funding Information

Kementerian Riset dan Teknologi/Badan Riset dan Inovasi Nasional.

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Data sharing not applicable to this article as no datasets were generated or analysed during the current study, and/or contains supplementary material, which is available to authorized users.

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Bibliographic Information

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Cite this article as:

Jamaluddin, R., Nurfadilah, N., & Sunarti, S., 2021. Identification Escherichia coli on some fisheries commodities in the traditional market of Mamuju, West Sulawesi. Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil 5(2): 59-62. https://doi.org/10.29239/j.akuatikisle.5.2.59-62
  • Submitted
    4 November 2021
  • Revised
    15 November 2021
  • Accepted
    Not available
  • Published
    15 November 2021
  • Discipline(s)
    Fisheries Science; Marine Science; Fish Processing

Subject

Ruqayyah  Jamaluddin

RuqayyahJamaluddin Program Studi Akuakultur, Fakultas Perikanan, Universitas Cokroaminoto Makassar, Jl. Perintis Kemerdekaan KM 11, Makassar, Sulawesi Selatan, Indonesia. ruqayyahjamaluddin4@gmail.com, scholarGoogle Scholar Profile

Nurfadilah  Nurfadilah

NurfadilahNurfadilah Program Studi Akuakultur, Fakultas Perikanan, Universitas Cokroaminoto Makassar, Jl. Perintis Kemerdekaan KM 11, Makassar, Sulawesi Selatan, Indonesia. nurfadilah@gmail.com

Sunarti  Sunarti

SunartiSunarti Program Studi Akuakultur, Fakultas Perikanan, Universitas Cokroaminoto Makassar, Jl. Perintis Kemerdekaan KM 11, Makassar, Sulawesi Selatan, Indonesia. sunarti@gmail.com

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