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All Journal Pattimura Proceeding : Conference of Science and Technology
Johana Tupan
Department of Fish Processing Technology, Faculty of Fisheries and Marine Sciences University of Pattimura Ambon, Indonesia
Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Energy Engineering Materials Science & Nanotechnology Mathematics Physics

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ANALYSIS OF TOTAL MICROBIAL IN MARINATED SCALLOP Gafrarium tumidum DURING COLD STORAGE Meigy Nelce Mailoa; Johana Tupan; Cindy R. M. Loppies; Bryan Oraplean
Pattimura Proceeding 2017: Proceedings of the 3rd International Seminar of Basic Science
Publisher : Pattimura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (571.846 KB) | DOI: 10.30598/PattimuraSci.2017.ICBS3.045-054

Abstract

This study was conducted to analyze the number of microbes on marinated scallops Gafrarium tumidum during cold storage. The results showed that the number of microbes on the scallops marinated products G. tumidum ranged from1.1 x 102 - 7.4 x 102 cfu/g, so that they meet the SNI 01-2725-1992, the maximum limit of microbial contamination is 5.0 x 105 cfu/g. Total plate count (TPC) value marinated scallops with storage time to 14 days is below the maximum limit is set, so that the marinated of shellfish products G. tumidum still meet microbiological standards and suitable for consumption.
Co-Authors Bryan Oraplean Cindy R. M. Loppies Meigy Nelce Mailoa