Uji kadar formalin, kadar garam dan total bakteri ikan asin tenggiri asal Kabupaten Sarmi Provinsi Papua

Food safety is depending on the accurence of a dangerous fisical, chemical and microbiology components. Quality of food with healty and a complete safe nutrient is the most important things in the food material. Because of food that consume influencing people brain and health. The aim of this research was to determine the content of formaldehyde, salt and Total Plate Count of bacteria in the tenggiri salty fish from Sarmi Papua. Formsaldehyde was indentificated by using cromatofat acid method as qualitative and spectrophotometer as quantitative method. Choman method was used to analize salt content. Total Plate Count (TPC) was used for bacterial content analysis. The result showed that Tenggiri salty fish from Sarmi is not contain formaldehyde. About 9.76 % to 16.31 % of salt contant and approximately 24.5 x 10- 5- 49.5 x 10 5 colony/gram of bacterial in total. This conclude that Tenggiri salty fish have already