Abstract

 Jengki anchovies are one of the raw food ingredients that are preserved using salt. Basically, salting is done to reduce the water content in the fish so that bacteria cannot live and develop. This study aims to determine the chemical and microbiological contamination of salted anchovies in East Denpasar Traditional Market. This research is a descriptive study using survey and experimental methods in the laboratory. Based on data from the Department of Industry and Trade in Denpasar, there are 7 traditional markets in East Denpasar. The number of samples studied was 43 samples from 75 existing populations. The parameters of this research were formaldehyde, moisture content, TPC, E. coli and organoleptics. The results showed that none of the 43 samples contained formalin. The results of the water content test were obtained that all samples met the SNI 8273: 2016 requirements. From the results of the TPC test, 35 samples met the requirements and 8 samples exceeded the limits set by SNI 8273: 2016, namely the maximum limit of TPC contamination, namely 1.0 × 105 colonies / gram. The E. coli test results from 43 samples met the SNI 8273: 2016 requirements, namely the maximum limit of E. coli contamination ˂3.6 APM / gram. From the results of the organoleptic test on appearance, smell, taste, texture, fungus and overall acceptance, all assessments were significantly different, with the characteristics of a dull to clean bright appearance, specific to type, specific odor but less strong, salty taste and less specific type, dry solid texture to dense less dry.
Highlights
Food safety can be determined by the presence or absence of contamination from indigestible materials such as plastics, metals, or materials that can interfere with human digestion
Chemical contaminants come from hazardous chemical substances that cannot be used as food ingredients such as formaldehyde and pesticides as well as restricted food additives such as ascorbic acid, lactic, citrate, nitrate, and other food additives
3.1 Formalin The identification of formaldehyde was carried out qualitatively on samples of salted anchovies circulating in traditional markets in East Denpasar
Summary
Food safety can be determined by the presence or absence of contamination from indigestible materials such as plastics, metals, or materials that can interfere with human digestion. Chemical contaminants come from hazardous chemical substances that cannot be used as food ingredients such as formaldehyde and pesticides as well as restricted food additives such as ascorbic acid, lactic, citrate, nitrate, and other food additives. Microbiological hazards come from the presence of pathogenic bacteria and toxins that are generated in foodstuffs. One of the ways to improve the quality of human resources is determined by the quality of food consumed. Salting the spoilage process can be inhibited so that the fish can be stored longer as well as its ability to inhibit bacterial growth and the activity of enzymes that cause putrefaction in the fish's body. Fish that have died decompose very quickly compared to beef, fruit, or vegetables [1]
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