Karakteristik kimia dan keamanan mikroba tepung ikan teri hitam (Stolephorus commersonii): Chemical characteristics and microbial safety of commerson’s anchovy meal (Stolephorus commersonnii)

Commerson's anchovy (Stolephorus commersonii) is a small pelagic fish renowned for its high nutritional content. Commerson's anchovy holds significant economic importance, yet its utilization remains largely traditional. One potential means of enhancing the value of Commerson's anchovy is through product diversification, specifically in the form of fish meal. The objective of this study was to identify the properties of Commerson's anchovy meal by examining its chemical makeup, mineral content, and microbial contamination. The research method employs an experimental approach to process fish by modifying the water immersion medium at a temperature of 25 °C for a period of 15 min. The following parameters were examined: proximate analysis; mineral content (iron, magnesium, and calcium); and microbial contamination, including Total Plate Count (TPC), yeast and mold, and Escherichia coli. The analysis yielded the following results pertaining to anchovy flour: protein 70.16%, moisture 9.62%, ash 14.85%, and fat 4.55%. Additionally, the flour contains iron at a rate of 5.99 mg/g, magnesium at 163.565 mg/g, and calcium at 6179.95 mg/g. The assessment of the product's microbial quality revealed that the Total Plate Count (TPC) was 1.15 colonies/g, with the presence of yeast and molds being less than 10 colonies/g, and Escherichia coli was absent.Ikan teri hitam (Stolephorus commersonii) merupakan jenis ikan pelagis kecil yang bernilai gizi tinggi. Ikan teri hitam memiliki nilai ekonomi yang tinggi, namun pemanfaatannya masih bersifat tradisional. Peningkatan nilai tambah ikan teri hitam dapat dilakukan melalui diversifikasi produk dalam bentuk tepung ikan. Penelitian ini bertujuan untuk menentukan karakteristik tepung ikan teri hitam berdasarkan komposisi kimia, kandungan mineral, dan cemaran mikroba. Metode penelitian yang digunakan adalah metode eksperimen pengolahan tepung ikan menggunakan modifikasi media perendaman air pada suhu 25oC, selama 15 menit. Parameter yang diuji yaitu analisis proksimat, mineral (besi, magnesium, dan kalsium), dan cemaran mikroba (Angka Lempeng Total (ALT), kapang khamir, dan Escherichia coli). Hasil analisis menunjukkan bahwa tepung ikan teri mengandung kadar protein 70,16%, air 9,62%, abu 14,85%, dan lemak 4,55%. Kadar besi (5,99 mg/g), magnesium (163,565 mg/g), dan kalsium (6179,95 mg/g). Cemaran mikroba Angka Lempeng Total (ALT) sebesar 1,15 koloni/g, kapang khamir <10 koloni/g, dan Escherichia coli negatif