Abstract:
Smoked fish is a product processed by Indonesian people by smoking, and
aims to preserve and make it easier to process fish because it gives a distinctive
taste and aroma and can also be eaten directly. This study aims to detect
Salmonella sp. on smoked fish sold in Manokwari Regency. The research sample
consisted of 6 smoked fish from market of Borobudur , Wosi and Arfai . This
research was conducted using the method of bacterial distillation, isolation and
calculation of Total Plate Count (TPC), isolation and identification of Salmonella
sp. and the characterization of Salmonella sp. The results of this study were
analyzed descriptively in the form of tables and pictures. The results showed
that the TPC calculations on samples B1 (8.5x104 CFU/mL), B2 (2.5x104 CFU/mL),
B3 (7.4x104 CFU/mL), A1 (7.9x10-4 CFU/mL), and A2 (2.5x104 CFU/mL) were more
numerous than sample W1 (1.1x103 CFU/mL). Based on BPOM regulation
Number 13 of 2019, it shows that the maximum TPC limit for salted fish is 2 x 10-4
CFU/mL. Thus, from the results of TPC calculations, the quality of the asar fish
tested has exceeded the limits set by BPOM regulation Number 13 of 2019. After
isolation and identification, the results showed positive Salmonella sp. on
samples B1, B2, B3, A1, and A2. While the W1 sample showed negative results
