MICROBIAL CONTAMINATION NUMBERS IN THE PROCESSING OF “OTAK-OTAK IKAN” FISH JELLY PRODUCT

Fisheries Product Processing Technology

Fishery products are products that have a high protein content and physical conditions that are very suitable for the growth of spoilage microbes. “Otak-otak”, which categorize as fish jelly product, is one of the diversified fishery products which was the analyzed sample in this study. The purpose of this study was to determine the number of microbial contamination identified in the sample during the processing steps. The research method used is a survey method. The sample consisted of raw materials, dough, and the final product of “otak-otak”. The total plate count method was used to analyze the number of microbial contamination in the samples. The Total Plate Number analysis consists of 3 stages, namely the analysis stage, the calculation stage, and the interpretation of the results. The results of the analysis were that there are differences in the number of bacteria before and after the process of making “otak-otak” due to the boiling process. The “otak-otak” produced are suitable for consumption and based on the results, has the bacterial number of 2.5 x 104 colonies/gram. Microbiological quality requirements according to national standard (SNI.77557.2013) regarding “otak-otak” are 5.0 x 104 colonies/gram. It is recognized that the composition of raw materials affects the number of bacteria in the product of “otak-otak”.

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