Fish is one of the fishery food ingredients that are needed by humans, because in the fish meat there are compounds needed by the body. Such as the content of protein compounds, fats, carbohydrates, vitamins and mineral salts. Sorong in the city of mackerel is one of the fish that are of interest to the community, and its availability is abundant at the fish auction place in the city of Sorong. But in general the consumption of mackerel has not been tested either chemically or microbiologically based on the background of the purpose of this study is to determine the total microbial plate count in fresh mackerel (Rastelliger sp.) In Sorong City, West Papua. The method in this research was descriptive method, which is drawing the number of microbes through the test of the total number of microbial plates (ALT). Based on the results of the study which stated the average of the five samples approved were in sample A and sample B the amount of ALT was 3.7 x 104 cFU/mL, sample C and sample D were 1.02 x 105 cFU/mL, and sample E as much as 2.7 x 105 cFU/mL. The total number of microbial total plates (ALT) or the number of microbial total plates (TPC) in fresh mackerel (Rastrelliger sp.) in the Sorong TPI city does not exceed the maximum Indonesian national standard (SNI), and it is concluded that the fish can be consumed.

Fish is one of the fishery food ingredients needed by humans because in fish meat there are compounds that are needed by the body which consists of protein, fat, carbohydrates, vitamins and mineral salts. The purpose of the study was to determine the quality of fresh mackerel (Rastrelliger sp.) based on organoleptic test results, and to determine the content of fresh mackerel (Rastrelliger sp.) Coliform at the auction place of Sorong city castle bridge fish. The research method that has been used are experimental method using a complete randomized design analysis, and descriptive method that describes the Coliform bacteria in fresh fish products. Organoleptic quality value of eye condition, gill condition, texture, meat, smell mackerel at TPI Sorong city showed an influence on the storage time given. While the total coliform estimation test results on sample A, sample B, sample C, sample D and sample E in the first 3 hours and 6 hours following treatment showed that the highest total coliform was 11 MPN/g index and the lowest was 2.4 MPN/g. The conclution of organoleptic quality of fresh mackerel in the Sorong city TPI of the 5 samples showed an influence on the quality of the eye, gill, texture, fish meat and smell on the time treatment given at the α95% confidence level. While the total coliform in the first 3 hours of the 5 samples there are 4 samples (Samples A, B, C, and D) have total coliform bacteria not exceeding the maximum SNI limit.