Bakteri Proteolitik Pada Ikan Tongkol (Euthynnus affinis) Hasil Proses Pengasapan Tradisional dan Modern

Abstract

Proteolytic bacteria are commonly found in food. As protein degrading bacteria they are also found in processed foods using both modern and traditional methods causing decreased quality of food products. The purpose of this study was to identify the proteolytic bacteria lived in tuna after traditional and modern fogging activity. The research method was a laboratory experiment and sampling was performed on purposive sampling method with consideration that the size, the time, and the freshness of the fish are homogeneous. The samples were 72 tuna fish obtained directly from fishermen in the Hamadi area, Jayapura. Observations were made on proteolytic bacteria test, organoleptic, TPC, water content and pH. The results showed that there are 18 different proteolytic bacteria colonies that are found in fish processed with traditional and modern way. Inhibition of the proteolytic bacteria of fresh fish are from 26 bacteria species into 4 bacteria (traditional) and 26 bacteria species two bacteria (modern). Durability level of smoked fish (traditional) ranges 5.78-1.00; smoked fish (modern) are 6.93-3.89. Smoked fish quality score is (traditional): 4Â: 31, smoked fish (modern) is 6Â: 11. Factors causing the number of proteolytic bacteria in smoked fish are mishandling of the product, cross-contamination, no sanitary of  fumigation places.Key words: mackarel tuna fish, proteolytic bacteria, traditional and modern process