Chemical and microbiology assessment of salted fish (anchovy and catfish) product in Banda Aceh District as a parameter of food safety

Abstract

The process of salted fish which tends to neglect the elements of sanitation and hygiene and the use of formaldehyde provides a potential hazard if consumed by the community. This study aims to determine the chemical quality parameters of catfish and anchovy salted fish products circulating in Banda Aceh District Market. The analysis carried out are the analysis of moisture content, salt content, acid insoluble ash content, total plate count and formalin qualitative test. The results showed that 3 out of 5 local markets meet the SNI (Indonesian National Standard) requirements (8273: 2016) for moisture content. Salt content for both of salted fish in 5 local market meet the SNI. On the other hand, acid insoluble ash content and total plate count find higher than SNI requirement. The test results showed that catfish and anchovies in all the selected market are positive containing formaldehyde.