Analisis Angka Lempeng Total Dan Organoleptik Abon Tulang Ikan Bandeng Fortifikasi Jantung Pisang Dengan Lama Penyimpanan Yang Berbeda
Fish bone waste produced by small and medium businesses in the city of Palu each day reaches 3 kg or around 700 kg per year. The making of shredded fish bones is intended so that fish bone waste can be utilized as much as possible and does not become waste that can pollute the environment. But it is necessary to add nutrients in making shredded fish bones, considering the nutrients in the bones of milk fish generally consist of calcium, phosphorus and carbonate. The addition of banana heart as a source of fiber can increase the nutritional value of shredded milkfish. Shredded milkfish bones after production need to know its shelf life so that it will be safe if consumed within a certain period. The purpose of this study was to determine the shelf life based on the total plate number and organoleptic value of shredded milkfish with the addition of banana hearts. The method used is an experimental method with different treatment duration 0 days, 7 days, 14 days and 21 days at room temperature. The results of this study indicate that there is a decrease in organoleptic quality and microbiological quality along with the longer storage. This is due to the activity of microorganisms on shredded milkfish with the addition of stored banana hearts. For bacterial ALT testing at 0 days, 6.63 x 104colonies / g, an increase in 7-day shelf life is 2.5 x 105, 14 days is 2.5 x 106colonies / g, and 21 days is 2.5 x 106colonies / g. The results of statistical analysis for organoleptic test of color, odor and taste did not have a significant effect on 4 treatments of storage duration while the organoleptic test for texture gave a real effect.