Microbial quality of yellow seasoned “pindang” fish treated with turmeric and tamarind

Abstract

The objective of this study was to determine the microbial quality of yellow seasoned pindang fish. The fish was treated using combination of turmeric and tamarind at different ratio. This research used Randomized Block Design with 2 (two) factors ie concentration of turmeric (0%, 2%, and 6%) and concentration of tamarind (0%, 3%, and 6%). Each treatment was replicated 3 times to obtain 27 experimental units. The parameters observed were total microbe, total fungi and some pathogenic bacteria. Some microbial data were analyzed using descriptive method, however, the number of S. aureus was analyzed at 5% significance level by using software co-Stat and if there was a real difference then tested further by test Honestly Significant Difference (HSD). The results showed that increasing the use of curcumin and tamarind tended to decrease the total number of microbial from treatment control 5.1 x 10⁵ CFU/gram to 3 CFU/gram. All the treatment produced yellow seasoned pindang fish with fungi 2 CFU/gram. The products contain pathogenic bacteria E. coli < 3 MPN/gram; S. aureus 3 CFU/gram; Salmonella and V. cholerae were negative in 25 gram of sample. Based on microbial quality, it is recommended that the use of 3-6% of turmeric and 2-4% of tamarind are the best spices combination to produce safe consumption of yellow seasoned pindang fish.