MICROBIOLOGICAL TEST OF SQUID (Loligo sp.) WET NOODLES DURING STORAGE
Abstract
during storage. Microbiological testing of wet noodles was carried out with five kinds of tests, namely Total Plate Number (ALT), Most Probable Number (MPN), Test on Salmonella spp. bacteria, Test on S. aureus bacteria, and Yeast Mold Rates. This study used 3 (three) treatments and 5 replications. The results showed that storage time affected the microbiological quality of cooked squid wet noodles, where the quality of wet noodles could still last up to 24 hours of storage.
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DOI: http://dx.doi.org/10.31258/terubuk.49.3.1148-1154
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