ANALISIS BAKTERI PEMBENTUK HISTAMIN PADA IKAN TONGKOL DI PERAIRAN PASIE NAN TIGO KOTO TANGAH PADANG SUMATERA BARAT
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Date
2013-01-07
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Abstract
Tuna is one food that is consumed and if left at room temperature, then a process of deterioration to rot. Fish that has undergone a process of decay, when consumed can cause poisoning. Poisoning is caused by contamination with pathogenic bacteria decarboxylated amino acid histidine by the enzyme histidine decarboxylase produce histamine. The purpose of this study was to analyze the growth of histamine-forming bacteria in tuna that can cause disruption to public health. The method used in this study is an experimental method with a non-factorial completely randomized design by using 6 samples of tuna and 3 repetitions. Analysis of total histamine forming bacteria that has been done, where the selection results showed that a total of 6 samples of bacteria tuna ranged between 4.4x104 - 1.83x106 cells / gram. The total yield of bacteria that form is still below the threshold (less than or equal to 106). The results of this research can be a guide for further research using niven medium was modified in order to detect histamine-forming bacteria better
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Ikan tongkol, histamin, bakteri