Prevalence of Microbe in Pindang Product at UKM Scale at Pelabuhan Ratu, Sukabumi District

Fia Sri Mumpuni (Fakultas Pertanian Universitas Djuanda Bogor)
Sawarni Hasibuan (Teknik Industri Program Pascasarjana, Universitas Mercu Buana)

Jurnal Pengolahan Hasil Perikanan Indonesia
Vol 21 No 3 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia

Pindang, boiled fish,  is one of traditional fish processing products consumed by Indonesian society.  Pindang  industry at Pelabuhan Ratu, District of Sukabumi, is one of central of fish boiling production in Indonesia  with small and medium-sized enterprises (SMEs) scale. The previous result of gap assessment on this  SMEs  at Pelabuhan Ratu, District of Sukabumi showed that they have not yet applied good manufacturing practices well.  Factory cleanliness and sanitation do not meet the requirements of good manufacturing practices. Thus, the research  aimed to determine prevalence of microbes on baby tuna fish boiling/pindang product. The research used the proposive sampling method.  Samples were taken from producer of baby tuna pindang/fish boiling at Pelabuhan Ratu, District of Sukabumi. The results of the research showed that the prevalence of microbes were TPC 100%, Yeast 100%, Escherichia coli (> 3 APM/g)10%, and Salmonella 80%.