Microbial quality of yellow seasoned "pindang" fish treated with turmeric and tamarind

[摘要] The objective of this study was to determine the microbial quality of yellow seasoned pindang fish. The fish was treated using combination of turmeric and tamarind at different ratio. This research used Randomized Block Design with 2 (two) factors ie concentration of turmeric (0%, 2%, and 6%) and concentration of tamarind (0%, 3%, and 6%). Each treatment was replicated 3 times to obtain 27 experimental units. The parameters observed were total microbe, total fungi and some pathogenic bacteria. Some microbial data were analyzed using descriptive method, however, the number of S. aureus was analyzed at 5% significance level by using software co-Stat and if there was a real difference then tested further by test Honestly Significant Difference (HSD). The results showed that increasing the use of curcumin and tamarind tended to decrease the total number of microbial from treatment control 5.1 x 105CFU/gram to 3CFU/gram. All the treatment produced yellow seasoned pindang fish with fungi 2CFU/gram. The products contain pathogenic bacteria E. coli 3CFU/gram; Salmonella and V. cholerae were negative in 25 gram of sample. Based on microbial quality, it is recommended that the use of 3-6% of turmeric and 2-4% of tamarind are the best spices combination to produce safe consumption of yellow seasoned pindang fish.

[发布机构] Faculty of Food Technology and Agroindustry, University of Mataram, Indonesia^1;Faculty of Agriculture, University of Mataram, Indonesia^2

[效力级别] 生物科学

[关键词] Curcumin;Honestly significant differences;microbial;Microbial quality;Pathogenic bacterium;seasoned;Significance levels;yellow