M. Ramadhaniaty, Qoriah, M.T.A.P. Kresnowati, E.F. Hidayat, S.K. Pakpahan, N.F. Muktiningsih
Water quality and drying methods are important factors influencing the safety and shelf life of fishery products. Jaboi, located in the highlands of Sabang and characterized by volcanic activity and sulfur exposure, presents environmental conditions that may affect the microbiological and chemical quality of water and fish products. This study analyzed the microbiological and chemical characteristics of groundwater used in local processing and compared microbial contamination in fish dried outdoors and in a greenhouse drying system. Microbiological parameters were measured using the TPC, while chemical properties followed APHA procedures. Groundwater samples showed very low to low bacterial concentrations (4.7×102 to 2.6×103 CFU/mL), indicating limited initial contamination. Fresh fish samples exhibited higher bacterial loads, ranging from low to very high levels (2.9×103 to 3.6×106 CFU/g), suggesting that contamination largely results from handling and exposure during processing. Chemical analysis recorded conductivity of 340 μS/cm, calcium 26.2 mg/L, magnesium 11.3 mg/L, sulfide 0.004 mg/L, and iron 0.036 mg/L, indicating moderate mineral content. Drying comparison showed that greenhouse drying reduced microbial contamination compared to outdoor drying. These findings highlight the importance of controlled drying environments and hygienic handling practices in improving food safety within the Jaboi community. © Published under licence by IOP Publishing Ltd.
Marine Sciences Department, Faculty of marine and Fisheries, Universitas Syiah Kuala, Indonesia; Humanities Research Group, Institut Teknologi Bandung, Bandung, Indonesia; Department of Chemical Engineering, Institut Teknologi Bandung, Bandung, Indonesia; Faculty of Fisheries and Marine Science, Universitas Brawijaya, Malang, Indonesia; Environmental Engineering, Institut Teknologi Bandung, Bandung, Indonesia; Geodesy and Geomatics Engineering, Institut Teknologi Bandung, Bandung, Indonesia; Halal Research Center, Institut Teknologi Bandung, Bandung, Indonesia
