Identification of the Bacterial Content of Vibrio cholerae On Tuna Fish Pepes (Thunnus sp.)

Identifikasi Kandungan Bakteri Vibrio cholerae pada Produk Olahan Pepes Ikan Tuna (Thunnus sp.)

Authors

  • Kiki Haetami Universitas Padjadjaran
  • Inas Maya Tamimah Hanun Universitas Padjadjaran

DOI:

https://doi.org/10.35706/pc.v5i2.12009

Abstract

Tuna (Thunnus sp.) is one of the potential fishery products because it has a high protein content. Tuna fish can be processed into various kinds of processing, one of which is pepes ikan which is a traditional Indonesia dish. Processed fishery products such as pepes can also experience a decrease in quality, one of which can be caused by the presence of bacteria, such as Vibrio cholerae bacteria. Vibrio cholerae is an opportunistic pathogen in estuarine and marine environments. These bacteria can be transferred into the food matrix causing illness if consumed by humans. The purpose of this study is to identify the content of Vibrio cholerae bacteria in tuna fish pepes processed products. The results of biochemical tests based on SNI 01-2332.4-2006 show that tuna fish pepes originating from one MSME in the Special Region of Yogyakarta does not contain or are negative for Vibrio cholerae so that it is suitable for marketing and human consumption.

Keywords: Microbiology, Fishery Products, Processed Products, Tuna Fish, Vibrio cholerae.

Downloads

Download data is not yet available.

References

Adhawati SS. (2019). Program pengembangan usaha produk intelektual kampus (PPMU-PPUPIK): Produk Tuna Nut Cookies. J Pengabdi Kepada Masy 3(1).

Azra, J. M. (2023). Bahaya Keamanan Pangan. Penerbit NEM.

Baron, E. J., & Finegold, S. M. (2017). Bailey & Scott's Diagnostic Microbiology. Mosby.

Chowdhury, F.R., Nur, Z., Hassan N., von Seidlein, L., & Dunachie, S. (2017). Pandemics, pathogenicity & changing molecular epidemiology of cholera in the era of global warming. Ann Clin Microbiol Antimicrob, 16:10.

DeMan, J. C. (2017). Microbial Growth on Tryptic Soy Agar. Journal of General Microbiology, 64(2), 223-228.

Food and Drug Administration (FDA). (2020). "Fish and Fishery Products Hazards and Controls Guide."

Forbes, B. A., Sahm, D. F., & Weissfeld, A. S. (2016). Bailey & Scott's Diagnostic Microbiology (14th ed.). Elsevier Health Sciences.

Kurniawan, A., & Wardhana, D. (2017). Teknologi pengolahan pepes ikan dalam industri rumahan. Jurnal Pengolahan Hasil Perikanan Indonesia, 20(1), 85-94.

Ottaviani, D., Leoni, F., Rocchegiani, E., & Canonico, C. (2018). Improved detection of pathogenic Vibrio species in seafood with the use of selective Thiosulfate Citrate Bile Salt Sucrose (TCBS) agar. Food Microbiology, 72, 124-130.

Rahmawati, A., & Suhartono, S. (2021). Media APW dalam pengayaan bakteri Vibrio spp. pada analisis epidemiologi. Jurnal Epidemiologi dan Kesehatan Lingkungan, 12(1), 78-85.

Setiawan, A., & Sutrisno, T. (2017). Pengaruh proses pengolahan terhadap pertumbuhan Vibrio cholerae pada pepes ikan. Jurnal Pengolahan Pangan, 12(1), 22-30.

Sulistiyati, T. D., Tambunan, J. E., Hardoko, M., Suprayitno, E., Sasmito, B. B., Chamidah, A.,& Kusuma, Z. R. A. (2022). Karakteristik organoleptik abon ikan tuna (Thunnus sp.) dengan penambahan jantung pisang. JFMR (Journal of Fisheries and Marine Research), 6(1), 10-19.

Downloads

Published

2024-09-30

How to Cite

1.
Haetami K, Hanun IMT. Identification of the Bacterial Content of Vibrio cholerae On Tuna Fish Pepes (Thunnus sp.): Identifikasi Kandungan Bakteri Vibrio cholerae pada Produk Olahan Pepes Ikan Tuna (Thunnus sp.). PharmaCine [Internet]. 2024 Sep. 30 [cited 2025 Dec. 5];5(2):79-88. Available from: https://journal.unsika.ac.id/index.php/pharmac/article/view/12009

Issue

Vol. 5 No. 2 (2024): PharmaCine: Journal of Pharmacy, Medical and Health Science

Section

Original Article

License

Copyright (c) 2024 PharmaCine : Journal of Pharmacy, Medical and Health Science

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors who publish in PharmaCine: Journal of Pharmacy, Medical and Health Science agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
  2. Authors can enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).

PharmaCine : Journal of Pharmacy, Medical and Health Science by https://journal.unsika.ac.id/ is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

You are free to:

  1. Share, copy and redistribute the material in any medium or format
  2. Adapt, remix, transform, and build upon the material for any purpose, even commercially.
  3. The licensor cannot revoke these freedoms as long as you follow the license terms.