Abstract
Flying fish is a type of zooplankton eater, living near the sea surface (pelagic) and forming large schools. The decline in the quality of fish can be seen from changes in mucus, eyes, gills and stomach contents which tend to rot. This study aims to determine changes in the quality of fresh flying fish soaked in tomitomi solution during storage. This study used an analysis of pH values, TPC values, and E, coli, and found the results, namely pH and TPC values which indicated that the longer the storage time, the values increased, and for the Escherichia coli values, all samples were positive. So in this study it was concluded that soaking flying fish using tomi-tomi is effective if its function is only to maintain quality, but the bacteria contained in the fish survive and increase.
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