Quality and safety of fresh squid (Loligo forbesii) sold in Daya Traditional Market, Makassar, Indonesia

• Published in: IOP conference series. Earth and environmental science 2022-12, Vol.1119 (1), p.12050
• Main Authors: Kasmiati, K, Syahrul, S, Fahrul, F, Amir, N, Karsidi, S, Rahmi, M H
• Format: Article
• Language: English
• Subjects: Cephalopoda; Fisheries; Fishery products; Food quality; Food safety; Formaldehyde; Loligo forbesii; pH effects; Safety; Squid
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/1119/1/012050

This study aimed to determine the quality and food safety of squid ( Loligo forbesii ) sold at Daya Traditional Market, Makassar, Indonesia. The research was conducted from January to March 2021 by collecting the sample in the morning around 09.00 - 10.00 AM with a frequency of three times a week for three weeks at different squid sellers. Organoleptic testing, TVB, and formalin were observed at a laboratory in the center for application and testing of fishery product quality, South Sulawesi, while the determination of pH and temperature of the squids was done on-site just after sampling. The data obtained were analyzed descriptively and presented in the form of tables. The results showed that the squids sold at the traditional market were still in fresh condition and of good quality with an average value of organoleptic 7.2; pH 6.77; and temperature of 20.32°C. The Indonesian National Standard/SNI (01-2729.1-2013) regarding the safety of fresh fishery products sold at the Traditional Market in Makassar was categorized as fresh with a TVB value of 16.30 mg-N/100g. However, 33.3% of the samples contained formalin which indicated that the squids were in fresh condition but did not meet the safety standards of fishery products.