Mutu Organoleptik, Kimia dan Mikrobiologi Ikan Selar (Caranx leptolepis) yang Disimpan pada Suhu Ruang, Dingin dan Beku: Organoleptic, Chemical and Microbiological Quality of Selar Fish (Caranx leptolepis) Stored at Room, Chilling and Freezing Temperature

Abstract

Indonesia has significant potential in the fisheries sector, particularly for selar fish. The total production of selar fish (Caranx leptolepis) reached 316.367 tons in 2023. However, selar fish are prone to quality deterioration due to their high protein content and environmental conditions that support the growth of spoilage microorganisms. This study aims to evaluate the freshness of selar fish through organoleptic, chemical (pH), and microbiological (Total Plate Count/TPC) analyses at different storage temperatures (room, chilling, and freezing) over 24 hours. The methods used include organoleptic testing based on SNI 2729:2021 for fresh fish and SNI 4110:2020 for frozen fish, pH measurement, and microbiological analysis using the TPC method according to SNI 2332.3:2015. The organoleptic test results indicate that selar fish stored at room temperature had an average organoleptic score of 5.6 (not suitable for consumption), while those stored at chilling and freezing temperatures scored 7.6 and 8.1, respectively (still fresh and suitable for consumption). The pH measurement showed that fish stored at room temperature had a pH of 8.25, which was higher compared to chilling storage (5.90) and freezing storage (5.79), indicating accelerated spoilage at room temperature. Microbiological analysis revealed that the highest bacterial colony count was found in fish stored at room temperature (1.83×10⁶ CFU/g), while those stored at chilling and freezing temperatures had bacterial counts of 1.97×10⁴ CFU/g and 1.5×10⁴ CFU/g, respectively. Based on the findings of this study, it can be concluded that storage temperature plays a crucial role in maintaining the freshness of selar fish. Chilling and freezing storage proved to be more effective in slowing down quality deterioration compared to room temperature storage.