KAJIAN MUTU IKAN PATIN (Pangasius sutchi) ASAP DI DESA KOTO MASJID KECAMATAN XIII KOTO KAMPAR KABUPATEN KAMPAR-RIAU

Abstract

ABSTRACK
The purpose of the research is to analyze the process of smoked Patin fish
(Pangasius suchi ) that is usually conducted by manufacturer, analyze the quality of
organoleptik, microbiology and histamine of smoked Patin product in Koto village
Masjid XIII Kampar District. The research is conducted from February 2018 until
March 2018. The research also used descriptive method. The result of research shows
that the organoleptik testing of Patin obtained the average score of visible parameter
is 7.83, smell parameter is 8.44,taste parameter is 8.77 and texture parameter is 8.22.
The result of microbiology ALT to ward Patin has average 16.33 cfu/gr, dry Patin
has average 6,33 x 104 cfu/gr and for smoked fish has average 4,83 x 104 cfu/gr. At
testing Salmonella bactery of Salmonella negative, Staphylococus aureus at Petin
sample with average 3,50 x 103 cfu/gr, dry Patin fish 3,33 x 102 cfu/gr and for smoked
Patin fish with average 0 cpu/gr. The testing Vibrio cholerae 0 cfu/gr and
Escherichia coli testing with Patin fish sample has average 198.33 cpu/gr, dry Patin
fish sample 198,33 cpu/gr mean while for smoked Patin fish has average 53.96 cpu/gr
as well as the average histamine grade 1.11 ug/g.
Keyword : Quality, Catfish, Koto Mosque Village, Kampar