Total Plate Count of Traditionally Produced Smoked Skipjack in Ambon

Abstract

In Ambon City, smoked skipjack is very popular and is one of the people’s daily sources of protein. Smoked skipjack is classified as a ready-to-eat food ingredient. As a ready-to-eat product, the food safety aspect of smoked skipjack is a scientific fact that must be identified and disclosed so that people can consume it safely. The aim of this research was to determine the safety of smoked skipjack products produced in three production center villages in Ambon City based on the total plate count (TPC) value. The research applied exploratory method and was carried out in two stages: 1) conducting observations at six smoked skipjack home industries in three villages; 2) performing an analysis of the total plate count (TPC) of the smoked skipjack. The TPC analysis was carried out in the Fisheries Products Technology laboratory at Pattimura University. The total plate count (TPC) of smoked skipjack from three home industries in Ambon City is at a safe level for consumption, namely from TPC 3,8 x 102 CFU g−1 to 1,4 x 104 CFU g−1. Smoking is done traditionally with the same facilities and processes except for the form of smoked fish and the way it is displayed when sold.