The Study of Quality Organoleptik and Microbiology Anchovies Dry in Toniku Village West Halmahera North Maluku Province, Indonesia

Abstract

Organoleptik is testing on old passion for food and a willingness to use a product by test the senses or sensory test on either earnings a product. While test microbiology is one of the criteria for the quality of food and the safety of are often practiced to meet various criteria microbiology food an ingredient. The purpose of this study is to find value organoleptik quality and microbiology anchovies dry produced by the rural communities Halmahera Toniku district west. The methodology that was used consists of two phases, pt pgn promised to supply the sample collection also the preparation of the tools and materials. The second phase is testing stage organoleptik with the methods and microbiology is the hedonic with the total plates. The results of the study organoleptik shows that an attribute, the visibility of the of flavor of odor and the consistency of with a value of up range (7-8). While product quality testing microbiology alt on storage one month with a total value microbes belong to (2,6 × 10⁴), storage it fell apart two months (4,3×10⁴), storage three months (5,6×10⁴), while the E. coli and Salmonella the results of his testing are negative with the (there is no bacteria).