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All Journal Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
Rika Sepia Alvianti
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Earth & Planetary Sciences Environmental Science

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SENSORY QUALITY STATUS OF DRIED SALTED SQUID (Loligo sp) MARKETED IN PASAR PAGI ARENGKA MARKET OF PEKANBARU Rika Sepia Alvianti; Bustari Hasan; Dian Iriani
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol. 9 No. 2 (2022) Edisi 2 Juli s/d Desember 2022
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

ABSTRACT             This study aims to evaluate the sensory quality status of dried salted squid marketed in Pasar Pagi Arengka Market of Pekanbaru. Dried salted squids were selected based on their region of origin, namely Sibolga and Tanjung Pinang and their storage age of 1 week and 2 weeks, then samples were taken from the market. Samples were taken randomly from three traders and analyzed for sensory quality (odor, taste, texture, appearance). The sensory quality results of dried salted squid varied between product origin and storage age. Dried salted squid from Tanjung Pinang and Sibolga had sensory quality values of 7.77 and 7.48. The sensory quality of dried salted squid based on 1 week and 2 weeks shelf life has a value of 7.89 and 7.36. Based on this assessment, dried salted squid still meets the Indonesian National Standard (minimum 7).Keyword : Dried salted squid, Market, Sensory, Loligo sp
Microbiological Quality Status Of Dried Squid (Loligo Sp.) Marketed In Pasar Pagi Arengka Market Of Pekanbaru Rika Sepia Alvianti; Bustari Hasan; Dian Iriani
Berkala Perikanan Terubuk Vol 51, No 1 (2023): Februari 2023
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/terubuk.51.1.1792-1801

Abstract

This study aims to evaluate the microbiological quality status of dried salted squid marketed in Pasar Pagi Arengka Market of Pekanbaru. Dried salted squid from different regional origin and storage times were sampled from the market. The samples were taken randomly from three traders and analized for moisture, microbiological and sensory quality. The moisture, microbiological and sensory quality of the dried salted squid varies between product origins and storage time. The dried salted squid from Tanjung Pinang and Sibolga contains moisture 28,02% and 29,21%, Aw 0,71 and 0,72 , salt 14,35% and 13,57%, ALT 2,9 x 104 and  3,3 x 104 CFU/gram, total Halophilic 1,9 x 104 and 2,2 x 104 CFU/gram, Coliform 17 and 6,1 MPN/g, total Staphylococcus aureus 2,4 x 102 and 5,6 x 102 CFU/gram, Listeria monocytogenes negative. Overall, moisture, salt, ALT, total Halophilic, total Staphylococcus aureus, Listeria monocytogenes of the products were within the value recommended by SNI. In order to minimize the health risks to consumers, it is recommended that dried salted squid be consumed with minimal delay and cooked properly before consumption.
Co-Authors Bustari Hasan Dian Iriani