Pengaruh Air Rebusan Terhadap Kualitas Ikan Gembung Rebus (Restrelinger sp)

Abstract

Bacterial tests have been carried out on boiled water for boiled mackerel (Rastelliger sp) whose water usage is not replaced and is used continuously in several stages, with the aim to determine the effect on the quality of fish production. and see the effect on meat tectrus, gill color, and aromas. This study used descriptive qualitative method. Na is used to count the number of bacteria, the number of colonies in water before boiling and after boiling, mackerel as well as a source of nutrition for breeding grounds for bacteria so that it has a negative impact on the quality of production.