Effect of Differences in Temperature and Storage Time on The Number of Microbes in Fresh Lemuru Fish (Sardinella lemuru)

Nandya Fitri Rachmawati; Siti Tsaniyatul Miratis S.

doi:10.12962/j25481479.v7i1.12458

Effect of Differences in Temperature and Storage Time on The Number of Microbes in Fresh Lemuru Fish (Sardinella lemuru)

Nandya Fitri Rachmawati, Siti Tsaniyatul Miratis S.

Abstract

lemuru fish is a pelagic fish that is widely found in Indonesian waters that have an economical selling price. Fish is a food that is easily damaged so it requires good and correct handling. The purpose of this study was to determine the effect of temperature and storage time on the number of microbes in fresh lemuru fish. This study uses a quantitative research design. The treatment in this study was carried out with 2 treatments of differences in temperature and time. The number of microbes obtained at 0⁰C at storage time for 0 hours (10,1 x 104 colonies / ml), 24 hours (8,8 x 10⁴ colonies / ml), and 48 hours (6,3 x 10⁴ colonies/ml). At 5⁰C at storage time for 0 hours (10,2 x 10⁴ colonies/ml), 24 hours (9,8 x 10⁴ colonies/ml), and 48 hours (9,0 x 10⁴ colonies/ml). At 27⁰C at storage time for 0 hours (10,4 x 10⁴ colonies/ml), 24 hours (23,3 x 10⁴ colonies/ml), and 48 hours (29,8 x 10⁴ colonies/ml). In conclusion, the longer the storage time of lemuru fish with low temperatures, the number of microbes that grow is small.

Keywords

Lemuru Fish; Storage Temperature; Storage Time; Number of Microbes

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DOI: http://dx.doi.org/10.12962/j25481479.v7i1.12458