QUALITY OF FRESH MACKAREL TUNA WITH PINEAPPLE JUICE ON BACTERIAL INHIBITION TEST AND ORGANOLEPTIC TEST

Adharani Nadya, Ani Novita Sari, Nandya Fitri Rachmawati

Abstract


Mackarel tuna fish is a perishable food or food that is easily damaged and rotten, and only lasts no more than three hours at room temperature. One of the handling processes to maintain the quality of tuna at room temperature is by adding pineapple juice (Ananas comosus). This aim of this research is to determine the quality of tuna mackarel at room temperature by soaking in pineapple juice. The quality of the fish tested is the growth of bacterial inhibition and organoleptic tests with parameters of appearance, aroma and odor. The study used 4 treatments (NI: 0 hours, N2: 8 hours, N3: 12 hours, and N4: 16 hours) and 4 repetitions. The total of bacterial colonies obtained in each treatment was analyzed using Analysis of Variance. Data analysis was followed by the Duncan Test at a 95% confidence level to show a noticeable difference (for paired comparisons of significant mean differences). Organoleptic tests were analyzed using a score or ranking test. he results showed that each treatment had a significant effect on the bacterial inhibition test and was in accordance with food safety standards (SNI. 2729:2013) in the N4 treatment with a total bacterial colony of 63x103 CFU/ml, while the best organoleptic test was obtained in the N1 treatment with an eye specification of 8, gills of 8, meat of 8, smell of 7, and texture of 7.

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References


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