SAFETY AND QUALITY OF DRIED SALTED FISH PRODUCTS SOLD IN TRADISIONAL AND MODERN MARKETS
Authors
Sry Wahyuni , Sulfiana Sulfiana , M Iksan Badarudin , Muhamad Saleh Rumwokas , Galih SandjayaDOI:
10.29303/jp.v15i6.1987Published:
2026-01-05Issue:
Vol. 15 No. 6 (2025): JURNAL PERIKANANKeywords:
Dried salted fish, Food quality, Traditional market, Modern market, SNIArticles
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Abstract
This study aims to analyze the quality and food safety of dried salted fish marketed in
traditional and modern markets based on microbiological parameters and chemical
contamination. Samples of dried salted fish from traditional markets (P1) and modern markets
(P2) were tested for sensory, the presence of Staphylococcus aureus, and formalin content. The
test results showed that the sensory values in both samples met SNI 2346:2015, but for the
fungal parameter, sample P1 obtained a score of 9 and P2 a score of 8, indicating contamination
in both samples, although higher in the traditional market. The Staphylococcus aureus test
showed that sample P1 contained 9.1 × 10² colonies/g, exceeding the SNI 2332.9:2015
threshold of 1 × 10² colonies/g, while sample P2 was not detected. The formalin test using a
test kit showed negative results in both samples, so dried salted fish is relatively safe from
hazardous chemical contamination. These findings confirm that differences in market
conditions influence the microbiological quality of dried salted fish, with traditional markets
experiencing higher contamination levels than modern markets. The implications of this
research are the need for strict supervision, implementation of hygiene and sanitation standards,
and education for producers and traders to ensure that dried salted fish products sold are safe,
healthy, and meet quality standards
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