Improving the processing and storage of dried rice anchovies

Oct 13, 2025 by pynkocean.com 53 views

Analysis of the Quality of Rice Anchovy Products (Stolephorus sp) Dry in the Medan City Market: Reveal the Quality and Suitability of SNI

Introduction

Anchovy rice (Stolephorus sp) is a type of small fish that is popular and has high economic value. As a source of rich protein, rice anchovies are a favorite food for the community. However, because it is easily rotten, this fish requires the right handling to maintain its quality.

In recent years, the demand for anchovy rice (Stolephorus sp) has increased significantly, not only in Indonesia but also in other countries. This increase in demand has led to the growth of the anchovy rice processing industry, particularly in the city of Medan. However, the quality of dried rice anchovy products sold in the market is still a concern. The Indonesian National Standard (SNI) 3461: 2013 has set standards for the quality of dried rice anchovy products, including physical, chemical, and microbiological parameters.

This study aims to analyze the quality of raw materials and final products of dried rice anchovies sold in the city of Medan. In addition, this study also examines the suitability of the quality of dried rice anchovy products marketed in Medan with the Indonesian National Standard (SNI) 3461: 2013.

Methodology

The study was conducted in September to October 2020 in five different markets in Medan City. A total of 30 samples of dried rice anchovy products were collected from each market. The samples were then analyzed for physical, chemical, and microbiological parameters, including organoleptic value, protein content, total amount of bacteria (TPC/ALT), salt content, water content, and the number of bacteria Escherichia coli and Staphylococcus aureus.

The analysis of the raw materials and final products of dried rice anchovies was conducted using standard methods, including sensory evaluation, proximate analysis, and microbiological analysis.

Results

The results of the study showed that the quality of the raw material for anchovy rice (Stolephorus sp) generally meets the standards. The analysis showed a good organoleptic value (8.0), the protein content reached 18%, and the total amount of bacteria (TPC/ALT) was 1.5x105 colonies/grams.

However, the results also showed that the quality of dried rice anchovy products sold in the market still needs to be improved. The organoleptic values in all markets were above 7.0, showing anchovy of dried rice has an acceptable aroma, taste, and texture. Salt content, water content, and the number of bacteria Escherichia coli and Staphylococcus aureus in all samples also meet SNI standards.

However, the total number of bacteria (TPC/ALT) on all samples did not meet SNI standards. This indicates that the processing and storage of dried rice anchovies in the markets in Medan still needs to be increased to reduce the number of microorganisms that can cause decay.

Discussion

The results of this study show that the quality of dried rice anchovy products sold in Medan still needs to be improved. Although most quality parameters have met SNI standards, the total number of bacteria (TPC/ALT) and formalin content still need serious attention.

The use of formalin in the processing of dried rice anchovies is a concern because formalin is a dangerous chemical that can cause health problems if consumed in large quantities. The results of this study showed that the formalin content in raw materials and dried rice anchovy products ranged from 1.2 mg/kg to 3.4 mg/kg.

Conclusion

The results of this study can be a reference for business actors processing dried rice anchovies in the city of Medan to improve the quality of their products. In addition, this research can also be an input for the government in an effort to supervise and foster the dried rice anchovy processing industry in Medan City.

The study highlights the importance of improving the quality of dried rice anchovy products sold in the market. The use of formalin in the processing of dried rice anchovies is a concern that needs to be addressed. The government and business actors need to work together to improve the quality of dried rice anchovy products and ensure that they meet SNI standards.

Recommendation

Based on the results of this study, the following recommendations are made:

Improving the processing and storage of dried rice anchovies: The processing and storage of dried rice anchovies in the markets in Medan need to be improved to reduce the number of microorganisms that can cause decay.
Reducing the use of formalin: The use of formalin in the processing of dried rice anchovies needs to be reduced or eliminated to ensure the safety of consumers.
Increasing the quality control: The quality control of dried rice anchovy products needs to be increased to ensure that they meet SNI standards.
Providing education and training: The government and business actors need to provide education and training to consumers on the importance of consuming safe and healthy food products.

Limitation

This study has several limitations, including:

Limited sample size: The sample size of this study was limited to 30 samples from each market.
Limited analysis: The analysis of this study was limited to physical, chemical, and microbiological parameters.
Limited scope: The scope of this study was limited to the city of Medan.

Future Research

This study provides a foundation for future research on the quality of dried rice anchovy products. Future research can focus on:

Improving the processing and storage of dried rice anchovies: Future research can focus on improving the processing and storage of dried rice anchovies to reduce the number of microorganisms that can cause decay.
Reducing the use of formalin: Future research can focus on reducing the use of formalin in the processing of dried rice anchovies.
Increasing the quality control: Future research can focus on increasing the quality control of dried rice anchovy products to ensure that they meet SNI standards.

References

SNI 3461: 2013: Indonesian National Standard for Dried Rice Anchovy Products.
WHO: World Health Organization. (2019). Formaldehyde and other aldehydes.
FAO: Food and Agriculture Organization of the United Nations. (2019). Food Safety and Quality.

Appendices

Appendix 1: List of samples collected from each market.
Appendix 2: Results of the analysis of physical, chemical, and microbiological parameters.
Appendix 3: Conclusion and recommendation of the study.
Q&A: Analysis of the Quality of Rice Anchovy Products (Stolephorus sp) Dry in the Medan City Market

Introduction

In this Q&A article, we will answer some of the most frequently asked questions about the analysis of the quality of rice anchovy products (Stolephorus sp) dry in the Medan City market.

Q: What is the purpose of this study?

A: The purpose of this study is to analyze the quality of raw materials and final products of dried rice anchovies sold in the city of Medan. In addition, this study also examines the suitability of the quality of dried rice anchovy products marketed in Medan with the Indonesian National Standard (SNI) 3461: 2013.

Q: What are the parameters analyzed in this study?

A: The parameters analyzed in this study include physical, chemical, and microbiological parameters, such as organoleptic value, protein content, total amount of bacteria (TPC/ALT), salt content, water content, and the number of bacteria Escherichia coli and Staphylococcus aureus.

Q: What are the results of this study?

A: The results of this study show that the quality of dried rice anchovy products sold in Medan still needs to be improved. Although most quality parameters have met SNI standards, the total number of bacteria (TPC/ALT) and formalin content still need serious attention.

Q: What is the concern about formalin in dried rice anchovy products?

A: The use of formalin in the processing of dried rice anchovies is a concern because formalin is a dangerous chemical that can cause health problems if consumed in large quantities.

Q: What are the recommendations of this study?

A: The recommendations of this study include improving the processing and storage of dried rice anchovies, reducing the use of formalin, increasing the quality control, and providing education and training to consumers on the importance of consuming safe and healthy food products.

Q: What are the limitations of this study?

A: The limitations of this study include limited sample size, limited analysis, and limited scope.

Q: What are the future research directions?

A: The future research directions include improving the processing and storage of dried rice anchovies, reducing the use of formalin, increasing the quality control, and providing education and training to consumers on the importance of consuming safe and healthy food products.

Q: What are the implications of this study?

A: The implications of this study are that the quality of dried rice anchovy products sold in Medan still needs to be improved. The use of formalin in the processing of dried rice anchovies is a concern that needs to be addressed.

Q: What are the recommendations for business actors and the government?

A: The recommendations for business actors and the government are to improve the processing and storage of dried rice anchovies, reduce the use of formalin, increase the quality control, and provide education and training to consumers on the importance of consuming safe and healthy food products.

Q: What are the references used in this study?

A: The references used in this study include SNI 3461: 2013, WHO, and FAO.

Q: What are the appendices of this study?

A: The appendices of this study include list of samples collected from each market, results of the analysis of physical, chemical, and microbiological parameters, and conclusion and recommendation of the study.

Conclusion

This Q&A article provides answers to some of the most frequently asked questions about the analysis of the quality of rice anchovy products (Stolephorus sp) dry in the Medan City market. The study highlights the importance of improving the quality of dried rice anchovy products sold in the market and the need to address the use of formalin in the processing of dried rice anchovies.