ANALYSIS OF TOTAL MICROBIAL IN MARINATED SCALLOP Gafrarium tumidum DURING COLD STORAGE

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.

Karakteristik fisikokimia, mikrobiologi, dan logam berat dari saus kerang manis (Gafrarium pectinatum)

“…Dari sejumlah kerang tersebut kerang manis (nama lokal masyarakat Maluku) sering diolah untuk dikonsumsi tetapi masih terbatas secara tradisional. Kajian tentang kerang manis di Maluku masih terbatas di antaranya Islami (2014); Srimariana et al (2015); Mailoa et al (2017);Islami et al (2018).…”