Analysis Of Organoleptic And Coliform Value In Fresh Mackerel (Rastrelliger Sp.) Fish In Tpi Sorong City

Abstract

Fish is one of the fishery food ingredients needed by humans because in fish meat there are compounds that are needed by the body which consists of protein, fat, carbohydrates, vitamins and mineral salts. The purpose of the study was to determine the quality of fresh mackerel (Rastrelliger sp.) based on organoleptic test results, and to determine the content of fresh mackerel (Rastrelliger sp.) Coliform at the auction place of Sorong city castle bridge fish. The research method that has been used are experimental method using a complete randomized design analysis, and descriptive method that describes the Coliform bacteria in fresh fish products. Organoleptic quality value of eye condition, gill condition, texture, meat, smell mackerel at TPI Sorong city showed an influence on the storage time given. While the total coliform estimation test results on sample A, sample B, sample C, sample D and sample E in the first 3 hours and 6 hours following treatment showed that the highest total coliform was 11 MPN/g index and the lowest was 2.4 MPN/g. The conclution of organoleptic quality of fresh mackerel in the Sorong city TPI of the 5 samples showed an influence on the quality of the eye, gill, texture, fish meat and smell on the time treatment given at the α95% confidence level. While the total coliform in the first 3 hours of the 5 samples there are 4 samples (Samples A, B, C, and D) have total coliform bacteria not exceeding the maximum SNI limit.