LINTJE BOEKOESOE, 099913295M (2001) PENGARUH LAMA PENYIMPANAN IKAN TONGKOL PADA SUHU REFRIGERATOR TERIIADAP JUMLAH KANDUNGAN BAKTERI, pH DAN AWAL PEMBUSUKAN. Thesis thesis, UNIVERSITAS AIRLANGGA.

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Abstract

The purpose of this study is to evaluate the number of bacteria content, pH and the beginning of decomposition in tuna fish (middle side) that has been stored in refrigerator (0° C) for 2, 4, 6 and 8 days, in order to obtain proper consumed tuna fish base on the maximum requirement of microbial pollution. This experimental research was done on 5 groups of six of tuna fish that each group were stored at 0°C for 2, 4, 6 and 8 days, respectively. Another one group that did not get any refrigeration was used as control. Analysis of variance was used to test the hypothesis and any difference finding was further tested by Least Significant Difference (LSD). The conclusion are: First, there is a difference between the number of bacteria content of tuna fish (middle side) which were stored in different length of rerigeration (0°C), value of F account was 14.081. This value was much greater than F table at a = 0.05, namely F 0.05 (4.25) = 2.76. Longer refrigeration produce more number of bacteria content. Second, there is a difference between pH of tuna fish (middle side) which were stored in different length of refrigeration (0°C), it got the value of F account was 44.256. This value was much big than F list to the level of a = 0.05, namely F 0,05 (4.25) = 2.76. The lowest pH ( 5.7 � 5.8 ) was resched on day 4 and begin to return to normal pH on day 6. Third, there is a relation between the number of bacteria content and the beginning decomposition of tuna fish (middle side) which were stored in refrigeration temprature (0°C). Fourth, the kind of bacteria that could cause decomposition of tuna fish during refrigeration (0°C) were Pseudomonas, Acinetobacter and Moraxella.

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