DEVELOPMENT OF HOT SMOKING TECHNIQUE AND ITS EFFECTS ON STORABILITY OF NILE TILAPIA (Oreochromis Niloticus) FILLETS BASED ON MICROBIOLOGICAL PARAMETERS

• Main Author: Akmalia Safira, Syifa
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/43658
• Institution: Institut Teknologi Bandung

Tilapia is one of the most potential aquaculture product in Indonesia. However, fresh tilapia is very easily damaged because it has high water content and nutritional components which are good media for the growth of microorganisms. Hot smoking is one of preservation technique that is not only able to preserve, but also able to increase added value and create wider variety of finished products in the tilapia fish market segment. This study was aimed to (1) Investigate the effect of hot smoking on microbiological qualities of tilapia fillets; (2) Determine the storability of tilapia fillets that stored under cold temperature (0oC) and room temperature (25±2oC) based on microbiological parameters. The microbial parameters tested consisted of total plate count (TPC), total enumeration of molds, Escherichia coli, Vibrio cholerae, and Salmonella sp. The results showed that the hot smoking technique which consisted of salting, cooking, and smoking was able to reduce the number of total plate count into 3.71 x 102 cfu/g; yeast and mould into 0,19 cfu/g; and TFTC (too few to count) on Escherichia coli, Vibrio cholerae, and Salmonella sp. Generally total reductions in microbial counts were because of simultaneous reaction of salt concentration, processing temperature, longer duration during cooking and anti-microbial effect of phenol component of smoke. Based on microbiological parameters, tilapia fillets were spoiled after 21 days at cold storage temperature (0oC) and 6 days at room storage temperature (25±2oC).