TOTAL PLATE NUMBERS TEST (ALT) ON BOILED MACKAREL TUNA (Euthynnus affinis) TO THE DIFFERENT BOILING TIME WITH THE POUR PLATE METHOD

Aurelia Journal : Authentic Research of Global Fisheries Applications Journal

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Title TOTAL PLATE NUMBERS TEST (ALT) ON BOILED MACKAREL TUNA (Euthynnus affinis) TO THE DIFFERENT BOILING TIME WITH THE POUR PLATE METHOD
 
Creator Mujiyanti, Apri
Hasibuan, Nirmala Efri
Jaynaythi, Bayythi
 
Subject
Boiled mackarel tuna, ALT, Pour Plate

 
Description Pindang mackarel tuna/ boiled mackarel tuna (Euthynnus affinis) is a traditional fishery product that contains nutrients in the form of protein, fat, vitamins and minerals needed by the body, but on the other hand it is easy to quality deterioration, this is because it have high protein content with amino acid content. which is used for the metabolism of microorganisms and the production of ammonia. To identify the quality of fish, microbiological testing can be carried out in the laboratory, namely by testing the Total Plate Number (ALT). This test is a quality parameter in fishery products. The method used in the ALT test is the pour plate method with boiling time treatment of 1 hour, 2 hours, and 3 hours. The results of the total microbial analysis of boiled mackarel tuna at 3 hours boiling time obtained ALT value of 0.047 x 103 CFU / gram, this shows that the boiling time will be inversely proportional to the number of microbes contained in boiled mackarel tuna.
 
Publisher Politeknik Kelautan dan Perikanan Dumai
 
Contributor
 
Date 2021-04-22
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article

 
Format application/pdf
 
Identifier http://ejournal-balitbang.kkp.go.id/index.php/aureliajournal/article/view/9898
10.15578/aj.v2i2.9898
 
Source Aurelia Journal; Vol 2, No 2 (2021): April; 165-169
2715-7113
10.15578/aj.v2i2
 
Language eng
 
Relation http://ejournal-balitbang.kkp.go.id/index.php/aureliajournal/article/view/9898/7236
 
Rights Copyright (c) 2021 Aurelia Journal
 

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