STUDI MUTU IKAN BILIH (Mystacoleucus padangensis Blkr) GORENG DAN ASAP YANG DIPASARKAN DI KOTA PADANG

Abstract

The purpose of this study is to find out the quality characteristic of bilih fish fried and smoked (fried and smoked bilih) which are sold in Padang city ( Toko Mahkota, Christine Hakim and Shirley) especially chemical test (protein, fat, water, ash and carbohydrate analysis), organoleptic test and microbiology analysis. This research applies descriptive method.

            Based on the chemical analysis the average number of protein in fried bilih from the shop is 14,70%, fat 14,33%, water 12,55%, ash 13,06% and carbohydrate 45,36%. The organoleptic test for fried bilih from Mahkota are: appearance 8,2, smell 7,7, taste 7,3 and fungi 2,7. From Christine Hakim: appearance 8,2, smell 7,5, taste 6,6 and fungi 2,4. From Shirley: appearance 7,9, smell 7,6, taste 6,7 and fungi 2,0. The organoleptic test for smoked bilih from Mahkota are: appearance 8,4, smell 7,3, taste 7,5 and fungi 2,7. From Christine Hakim: appearance 7,3, smell 7,5, taste 7,2 and fungi 2,4. From Shirley: appearance 7,4, smell 6,9, taste 6,3 and fungi 2,0. Microbiologi test of the amount of bacteria in fried bilih from Mahkota is 1,7 x 10⁹ koloni/gr, Christine Hakim is 1,6 x 10⁹ koloni/gr, Shirley is 1,4 x 10⁹ koloni/gr. Meanwhile the amount of bacteria in smoked bilih from Mahkota is 1,7 x 10⁹ koloni/gr, Christine Hakim is 2,0 x 10⁹ koloni/gr and Shirley is 2,0 x 10⁹ koloni/gr.

 Key Word: Smoked, Fried Bilih, Padang City.