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Galih Sandjaya
Fishery Product Processing, Muhammadiyah University of Sorong
Agriculture, Biological Sciences & Forestry

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SAFETY AND QUALITY OF DRIED SALTED FISH PRODUCTS SOLD IN TRADISIONAL AND MODERN MARKETS Sry Wahyuni; Sulfiana Sulfiana; M Iksan Badarudin; Muhamad Saleh Rumwokas; Galih Sandjaya
Vol 15 No 6 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i6.1987

Abstract

This study aims to analyze the quality and food safety of dried salted fish marketed intraditional and modern markets based on microbiological parameters and chemicalcontamination. Samples of dried salted fish from traditional markets (P1) and modern markets(P2) were tested for sensory, the presence of Staphylococcus aureus, and formalin content. Thetest results showed that the sensory values in both samples met SNI 2346:2015, but for thefungal parameter, sample P1 obtained a score of 9 and P2 a score of 8, indicating contaminationin both samples, although higher in the traditional market. The Staphylococcus aureus testshowed that sample P1 contained 9.1 × 10² colonies/g, exceeding the SNI 2332.9:2015threshold of 1 × 10² colonies/g, while sample P2 was not detected. The formalin test using atest kit showed negative results in both samples, so dried salted fish is relatively safe fromhazardous chemical contamination. These findings confirm that differences in marketconditions influence the microbiological quality of dried salted fish, with traditional marketsexperiencing higher contamination levels than modern markets. The implications of thisresearch are the need for strict supervision, implementation of hygiene and sanitation standards,and education for producers and traders to ensure that dried salted fish products sold are safe,healthy, and meet quality standards
Co-Authors M Iksan Badarudin Muhamad Saleh Rumwokas Sry Wahyuni Sulfiana Sulfiana