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Abstract            Volume:10  Issue-7  Year-2022         Original Research Articles

Online ISSN : 2347 - 3215
Issues : 12 per year
Publisher : Excellent Publishers
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Quality and Food Safety of Floss from Boneless Milkfish (Chanos chanos) by Product [Case Study of "Cahaya Bandeng" Msmes in Maros Regency]
Dian Purnamasari Anwar*, Nursinah Amir and Metusalach
Department of Fisheries, Faculty of Marine and Fisheries Sciences, Hasanuddin University, Makassar, Indonesia
*Corresponding author

Boneless milkfish is a fishery product in which the process is done by removing the bones. However, in the process of removing the bone, there is still flesh attached to the bone. The bones and meat of the fish will be wasted and become waste even though they can still be used as processed products with high economic value and high nutrition, such as floss. This study aims to determine the quality and safety of milkfish floss by-products with SNI for fish floss. The research was conducted from March to May 2022. The method used in this study is observation using the purposive sampling technique. Microbiological test results present ALT (6.8 x 102 colonies/g), Escherichia coli (< 3 APM/g), Staphylococcus aureus (< 10 colonies/g) and Salmonella (negative). Chemical test results show that protein content is 34.63% and moisture content is 9.17%, while the sensory results show a quality value of 7.1. The metal contamination test showed that the floss did not contain metal contamination in cadmium, element lead, mercury, arsenic or tin. Boneless milkfish floss by product at Cahaya Bandeng SMEs is good and meets the standards set by SNI 7690.1:2013.

Keywords: Fish floss, by product, milkfish, quality, coastal and marine area.
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How to cite this article:

Dian Purnamasari Anwar, Nursinah Amir and Metusalach. 2022. Quality and Food Safety of Floss from Boneless Milkfish (Chanos chanos) by Product [Case Study of "Cahaya Bandeng" Msmes in Maros Regency].Int.J.Curr.Res.Aca.Rev. 10(7): 125-129
doi: https://doi.org/10.20546/ijcrar.2022.1007.006
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.