The Effect of Storage Time and Temperature of Pagoda Mustard Meatballs and Milkfish Fortification Based on Microbiological Quality

Netty Maria Naibaho; Rudito; Elisa Ginsel Popang; Mujibu Rahman

doi:10.55927/fjas.v2i6.4784

Authors

Netty Maria Naibaho Politeknik Pertanian Negeri Samarinda
Rudito Politeknik Pertanian Negeri Samarinda
Elisa Ginsel Popang Politeknik Pertanian Negeri Samarinda
Mujibu Rahman Politeknik Pertanian Negeri Samarinda

DOI:

https://doi.org/10.55927/fjas.v2i6.4784

Keywords:

ALT, Meatball, Coliform, Storage, Salmonella SP

Abstract

Testing for salmonella sp. using Salmonella Shigella Agar (SSA) selective media with the Total Plate Count (TPC) method. The lowest ALT results for meatballs stored in the freezer at 0^oC were 2.4 x10^-5 colonies/ml and the total coliform shelf life was 30 days, which was less than 2400 APM/g, the sample met the standards set by BPOM in 2019, namely a maximum of 10^-5 colonies/ml. While the results of the analysis of salmonella sp. the refrigerator and freezer methods with a shelf life of 30 days showed negative results, but the 4oC chiller storage and the other two methods showed positive results for the salmonella sp tested. Therefore, while making Pagoda mustard meatballs, milkfish substitutes can only be kept in a 4°C refrigerator for a maximum of 30 days (1 month).

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