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Evi Liviawaty
Fisheries Study Program, Faculty of Fisheries and Marine Sciences, Padjadjaran University
Agriculture, Biological Sciences & Forestry

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DETECTION OF Salmonella sp. IN PACKAGED SALMON SASHIMI FROM SEVERAL RETAIL OUTLETS IN BANDUNG CITY Balqis Aliya Zain; Evi Liviawaty; Iis Rostini; Rusky Intan Pratama
Vol 15 No 6 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i6.2008

Abstract

Sashimi is a Japanese culinary dish consisting of raw fish slices. This study aims to determine the potential contamination of Salmonella sp. bacteria and the freshness level of packaged salmon sashimi through chemical parameters such as TVB-N and pH, as well as organoleptic characteristics including meat appearance, aroma, and texture as observation parameters. Three samples of packaged salmon sashimi were obtained from three different sales locations in Bandung City. Salmonella sp. bacteria detection was performed using Salmonella Shigella Agar as the bacterial isolation medium. TVB-N was tested using SNI 2354-8-2009 as the testing reference, while pH was measured using a pH meter. Organoleptic characteristics were observed by scoring tests conducted by 20 semi-trained panelists using the SNI 2693:2014 score sheet, and the results were calculated using the scoring test formula in accordance with SNI 01-2346-2006. The results of the Salmonella sp. detection, TVB-N, and pH tests were analyzed descriptively and quantitatively. The results showed that no Salmonella sp. contamination was detected in the three packaged salmon sashimi samples. The pH values ranged from 6.45 to 6.47 and TVB-N from 3.33 to 6.58 mg/100g, with all three samples still in the fresh category. Organoleptically, sample B met the freshness quality standards for sashimi products.
THE USE OF RICE WASHING WATER FERMENTATION SOLUTION AND VINEGAR ON THE SHELF LIFE OF RED TILE FILET BASED ON THE NUMBER OF MICROBES IN LOW TEMPERATURE STORAGE Abraham Luther; Evi Liviawaty; Kiki Haetami
Vol 15 No 2 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i2.1413

Abstract

Tilapia fillets are very susceptible to quality degradation. Therefore, efforts need to be made to maintain the quality of tilapia fillets with preservation methods using natural materials such as rice washing water waste. Rice washing water added with vinegar can grow lactic acid bacteria (LAB) through a fermentation process where LAB can fight spoilage bacteria in processed fishery products. The purpose of this study was to determine the use of optimal vinegar concentration in rice washing water fermentation solution to extend the shelf life of tilapia fillets based on the number of bacteria and pH during low temperature storage. The research method used in this study is a descriptive method. The treatment used was the addition of 0%, 0.5%, 1%, 1.5%, 2% vinegar solution and stored at low temperatures (5°-10). The parameters measured included the number of bacterial colonies and the degree of acidity (pH). Concentration 0% observations were made on days 1, 3, 6, 7, 8, 9 while for concentrations of 0.5%, 1%, 1.5%, 2% observations were made on days 1, 4, 7, 8, 9, 10, 11, and 12. The results showed that the fermentation solution of rice washing water with the addition of 1% vinegar concentration was the best for extending shelf life. The treatment of 1% vinegar concentration can maintain the quality of red tilapia fillets until the 11th day with a total of 5.6×107 bacteria and a pH value of 6.70.
THE EFFECT OF FERMENTED RICE WASHING WATER AND VINEGAR SOAKING ON THE SHELF LIFE OF RED TILAPIA FILLETS DURING LOW-TEMPERATURE STORAGE BASED ON ORGANOLEPTIC CHARACTERISTICS Abraham Luther; Evi Liviawaty; Kiki Haetami
Vol 15 No 3 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i3.1572

Abstract

Red Nile tilapia (Oreochromis niloticus) fillet is a highly nutritious aquaculture product but is prone to spoilage, thus requiring environmentally friendly preservation innovations. This study aimed to evaluate the effect of fermented rice washing water with varying vinegar concentrations on the organoleptic characteristics of red tilapia fillets during cold storage. The research was conducted experimentally at the Laboratory of Fishery Product Technology, Universitas Padjadjaran, using five vinegar concentration treatments (0%, 0.5%, 1%, 1.5%, and 2%), and organoleptic parameters observed included appearance, odor, mucus, and texture. Data were analyzed using the Friedman test and Bayesian analysis. The results showed that the treatments significantly affected fillet shelf life, particularly in maintaining appearance and mucus up to day 11 of storage. The 1% vinegar concentration was identified as the most effective treatment in preserving fillet freshness during refrigeration. In general, the combination of fermented rice washing water and vinegar can serve as a natural preservative alternative to extend the shelf life of fishery products.
Co-Authors Abraham Luther Abraham Luther Balqis Aliya Zain Iis Rostini Kiki Haetami Rusky Intan Pratama