Microbiological Status of Three Categories of Tiger Shrimp Quality after the Land Distribution Process (Case Study: Selili Fishing Port, Samarinda, Indonesia)

Pratama, Andri; Mustaruddin, Mustaruddin; Purwangka, Fis; Asril, Muhammad

doi:10.22034/FSCT.21.155.103

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Journal of food science and technology ( Iran)

Volume 21, Issue 155 (2024) FSCT 2024, 21(155): 103-120 | Back to browse issues page

‎ 10.22034/FSCT.21.155.103

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Pratama A, Mustaruddin M, Purwangka F, Asril M. Microbiological Status of Three Categories of Tiger Shrimp Quality after the Land Distribution Process (Case Study: Selili Fishing Port, Samarinda, Indonesia). FSCT 2024; 21 (155) :103-120
URL: http://fsct.modares.ac.ir/article-7-74820-en.html

Microbiological Status of Three Categories of Tiger Shrimp Quality after the Land Distribution Process (Case Study: Selili Fishing Port, Samarinda, Indonesia)

Andri Pratama¹

, Mustaruddin Mustaruddin²

, Fis Purwangka²

, Muhammad Asril ^*

1- Agromaritim Logistic Study Program, Graduate School, Bogor Agricultural University
2- Department of Fisheries Resources Utilization, Faculty of Fisheries and Marine Sciences, Bogor Agricultural University
3- Department of Biology, Faculty of Science, Institut Teknologi Sumatera , m.asril@bi.itera.ac.id

Abstract: (592 Views)

Tiger shrimp (Panaeus monodon) is a key fishery product in East Kalimantan, Indonesia, distributed within 12 hours by land routes, leading to quality deterioration due to microbial contaminants. This study aims to analyze the presence of microbial contaminants in tiger shrimps and detect risk factors that cause the presence of bacterial contaminants in shrimp. The sampling used in this study was a purposive sampling of tiger shrimp based on three organoleptic quality categories (good (1), moderate (2), and poor (3)) and analyzed with several specific mediums. Risk factor observations were made during the handling process. The highest total bacteria and coliforms were found in shrimp 3, at 30.25x10⁶ cfu/g and >1100 MPN/g, respectively. Based on the distribution of bacteria in each shrimp, shrimp 2 and 3 were contaminated by 6 types of bacteria: Pseudomonas sp., Aeromonas sp., Salmonella/Shigella, Klebsiella sp., E. coli, and S. aureus. E. coli, Klebsiella sp., and Salmonella/Shigella bacteria were not found in shrimp 1. The presence of these bacteria plays a role in tiger shrimp deterioration. The presence of bacteria on the shrimp is caused by the equipment and materials used, worker behaviour, and environmental conditions that do not pay attention to hygiene during the tiger shrimp handling process. These results suggest that the long distribution process of tiger shrimps, coupled with poor handling, leads to bacterial contamination, resulting in quality degradation in the form of tiger shrimp spoilage, requiring a particular strategy to minimize bacterial contamination.

Keywords: bacterial contamination, hygiene behaviour, land distribution, quality deterioration, tiger shrimp

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Article Type: Original Research | Subject: Food quality control
Received: 2024/04/25 | Accepted: 2024/07/3 | Published: 2024/12/21

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