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(ICV-Poland) Impact Value: 76.37, Impact Factor: RJIF 5.69
E-ISSN: 2347-5129, P-ISSN: 2394-0506

International Journal of Fisheries and Aquatic Studies

2020, Vol. 8, Issue 6, Part B

Analysis of intensity and prevalence of Anisakis sp. in frozen fishery products mackerel


Author(s): Rosidah, Rachmat Romadhon, Iis Rostini and Junianto

Abstract: Scomber japonicus mackerel is an imported commodity that has a high nutritional content as a raw material for traditional fish processing industries in the form of steaming in Indonesia, however imported fish can be infected by diseases due to infection from endoparasites caused by worms. This research aims to analyze the nutritional content which includes moisture, ash, protein, and fat content of mackerel that are not infected and infected with the parasite Anisakis sp. This research uses an observational method by taking 15 samples of mackerel randomly. Then the organoleptic condition was examined referring to (2014) SNI 4110: 2014 concerning frozen fish to determine the difference between infected and uninfected mackerel Anisakis sp. Furthermore, it is examined to determine the number of parasites that infect and the number of samples infected with the parasite Anisakis sp. Next the samples were tested proximate according to (AOAC) 2005 to compare the nutritional content of the mackerel fish that are not infected and infected with the parasite Anisakis sp. The results of the research were analyzed descriptively and comparatively. It showed that there was no difference between uninfected and infected mackerel with Anisakis sp. when viewed from an organoleptic point of view. The results of identification of parasites from 15 samples of mackerel, 10 positive fish were infected with the highest infection intensity in the intestine. The results of the proximate content analysis showed that the mackerel samples were not infected with the parasite Anisakis sp. has water content of 62.00%, ash content of 12.96%, protein content of 23.52%, and fat content of 12.28%. While the SM09 sample infected with the parasite Anisakis sp. has a water content of 62.81%, an ash content of 10.23%, a protein content of 21.32%, and a fat content of 10.73%.

DOI: 10.22271/fish.2020.v8.i6b.2370

Pages: 127-130  |  156 Views  12 Downloads

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How to cite this article:
Rosidah, Rachmat Romadhon, Iis Rostini, Junianto. Analysis of intensity and prevalence of Anisakis sp. in frozen fishery products mackerel. Int J Fish Aquat Stud 2020;8(6):127-130. DOI: https://doi.org/10.22271/fish.2020.v8.i6b.2370
International Journal of Fisheries and Aquatic Studies