Quality analysis of dried anchovies (Stolephorus sp.) from Belawan production

Abstract

Dried anchovies (Stolephorus sp.) are one of the widely consumed fishery products, both in the domestic market and the export market but has the disadvantage of being easily spoiled if not consumed immediately or processed further, so proper handling is needed to maintain quality. The goal of this research was to determine the physical, chemical, microbiological quality and quality conformity of Dried anchovies (Stolephorus sp.) in Belawan Production with Quality Standards. This study was carried out in February to April 2024. The results showed that the quality of dried anchovy on organoleptic values at each production site had a value of 7-9. Chemical quality obtained ash content value of 13.42%-16.53%, salt content of 7.11%-7.26% moisture content of 43.74%-52.11% and formalin content of 0 mg/kg. Microbiological quality includes Total Plate Count (TPC) of 0.9 x 105-2.2 x 105 colonies/gram, Escherichia coli of <3.0 CFU/gram, and Staphylococcus aureus of <101 colonies/gram. The quality of dried anchovy based on Quality Standards for organoleptic values, salt content, moisture content, Escherichia coli, Staphylococcus aureus and Total Plate Count (TPC) in Production Unit 3 and Ship 3 has met the quality standards.