KAJIAN PENINGKATAN MUTU PRODUK IKAN MANYUNG (Arius thalassinus) PANGGANG DI KOTA SEMARANG (THE STUDY OF INCREASING QUALITY GIANT CATFISH (Arius thalassinus) SMOKED FISH PRODUCT IN SEMARANG)

Abstract

Smoked fish enterprise in Semarang Municipality was considered as a traditional small scale industry. According to data obtained, production volumes have not been followed by production quality. This is due to a well-built quality management accomplished yet. Hence, there is a need for a specific study on the quality have improvement of smoked fish product in Semarang in order to satisfy the customers needs of food safety as well as provide more benefits to the processor. This study was aimed to know the quality of smoked fish product of smoked fish unit centers of Semarang Municipality, focusing on analysis whether the smoked fish unit centers have met the Indonesian National Standards (SNI = Standar Nasional Indonesia) of smoked fish. The study was carried out in smoked fish unit centres of : Tambak Lorok (A), Bandarharjo (B), and Krobokan (C), where each consist of nine (FPU). Laboratory tests performed consisted of organoleptic and microbiological tests (TPC, E. coli, Salmonella, Vibrio chorella, and Staphylococcus aureus) of raw materials, water, and the products. Results of the study showed that the laboratory test/analysis of TPC test on raw material was accounted for 1,70 x 104 col/gr (A), 5,65 x 104 col/gr (B), 4,64x103 col /g (C); processing water 9,38x106 col/gr (A), 3,03 x 10 7 col/gr (B), 5,62x 105 col/gr (C); smoked fish 1,489 x 103 col/gr (A), 2,556 x 1031col/gr (B), 1,189x103 col /gram (C). Uji E coli on raw material 9 MPN/gr (A), 13,22 MPN/gr (B), 6,67 MPN/gr (C); processing water 1,30x102 MPN/gr (A2,49x102 MPN/gr (B), 25 MPN/gr (C), smoked fish 1,67MPN/gr (A), 2,3 MPN/gr (B), 1 MPN/gram (C). Tests on Salmonella, Vibrio chorella, and Staphylococcus aureus showed in negative result. Organoleptic test on raw materials resulted as the followings: (A = 6 , B = 6, C =7), whereas on smoked fish product have the value of : (A = 7.5, B = 7.3, C= 8 ). Based on the result mentioned above the smoked fish in three smoked fish unit centres showed that the small result of microbiological test (TPC, E coli) was on raw material, water processing, and smoked fish at Krobokan centers. Mean While the smoked fish result from three smoked fish unit centre have met the qualification required by the SNI. Pengolahan ikan panggang yang ada di kota Semarang merupakan usaha yang masih sederhana/ tradisional. Berdasarkan data yang ada peningkatan volume produk belum diikuti dengan peningkatan mutu produksi. Hal ini disebabkan belum menerapkan pengelolaan mutu yang baik. Oleh sebab itu perlu diadakan suatu penelitian untuk meningkatkan mutu produk olahan ikan panggang di kota Semarang sehingga keamanan bagi konsumen dapat terjamin, selain itu juga dapat memberikan keuntungan bagi pengolah. Penelitian bertujuan mengetahui produk ikan panggang yang ada di sentra unit pengolahan ikan panggang di wilayah kota Semarang memenuhi atau tidak memenuhi Standart Nasional Indonesia (SNI) ikan panggang. Penelitian dilakukan di tiga UPI : Tambak Lorok (A), Bandarharjo(B), Krobokan (C). masing-masing daerah diambil 9 UPI. Uji laboratorium yang dilakukan meliputi uji organoleptik dan mikrobiologi (TPC, E. coli, Salmonella, Vibrio chorella, dan Staphylococcus aureus) pada bahan baku, air untuk proses pencucian dan produk ikan panggang. Hasil penelitian menunjukkan bahwa pengujian laboratorium untuk TPC pada bahan baku ikan panggang 1,70 x 104 kol/gr (A), 5,65 x 104 kol/gr (B), 4,64x103 kol /g (C); air proses 9,38x106 kol/gr (A), 3,03 x 10 7 kol/gr (B), 5,62x 105 kol/gr (C); ikan panggang 1,489 x 103 kol/gr (A), 2,556 x 1031kol/gr (B), 1,189x103 kol /gram (C). Uji E coli bahan baku ikan panggang 9 MPN/gr (A), 13,22 MPN/gr (B), 6,67 MPN/gr (C); air proses 1,30x102MPN/gr (A2,49x102 MPN/gr (B), 25 MPN/gr (C), ikan panggang 1,67MPN/gr (A), 2,3MPN/gr (B), 1 MPN/gram (C). Sedangkan untuk pengujian Salmonella, Staphylococcus aureus pada ikan panggang dan pengujian Vibrio chollerae pada bahan baku memberikan hasil negatif. Pada uji organoleptik diperoleh hasil pada bahan baku A= 6 ; B=6 ; C=7 dan produk ikan panggang A=7,5 ; B=7,3 ; C=8 . Berdasarkan hasil penelitian dari ketiga daerah tersebut, yang memperoleh hasil uji mikrobiologi terkecil untuk TPC, E.coli, pada bahan baku, air yang digunakan untuk proses, dan ikan panggang adalah daerah Krobokan. Sedangkan yang memenuhi Standar Nasional Indonesia (SNI) Ikan Panggang adalah pada produk ikan panggang di ketiga kelurahan UPI.