Safety Assement of Jambal Roti Salted Fish in Solo City

Abstrak

Salted fish is one of the common processed fish, such as Ariidae Fish can be processed
into Jambal Roti. Salted fish which made by traditional processing will affect the quality
and safety of food. The criteria of safe food was the presence or absence of hazardous
components either physical, chemical and microbiological. This study aimed to
determine the water content, formalin content, salt content, total plate count,
Escherichia coli, and Salmonella sp from salted fish jambal roti that sold in Solo City.
The results of formalin test showed that 21 samples (87.5%) are contained
formaldehyde. Salt content in salted fish are range from 4 to 16.9% and it was still lower
than the SNI that was set salt content in salted fish by 20%. Water determination results
showed 23 samples (95.83%) have higher water content than SNI obligation which was
40%. Total plate count showed that 1 sample was known upper than the SNI maximum
standard was 1. 105 CFU/g. Salmonella sp on Salted fish was negative whether E. coli
test report that 25% of the samples were contain Escherichia coli.
Keywords: E.coli, formaldehyde, salted fish, Salmonella sp, TPC