| dc.description.abstract | Study on the occurrence of Pseudomonas sp., associated with grouper fish (Plectropoma leopardus) was done. The research aimed to know the occurrence of Pseudomonas sp iti fresh grouper fish [P. leopardus) fillets chilled in ice. The fish samples were taken from grouper fish farm located at Bone Pante village (separated into two sampling area I and II). The result showed that both of total plate count [TPC) and total Pseudomonas (TP) of grouper fish fillet were lower in samples taken from sampling area [ than those taken from sampling area II. The TPC of sample from sampling area 1 ranged between 2,1 xlO*CKU/g to 2,8 x 10*, while from sampling area H it ranged between 1,9 x 104 CFU/g to 5,Z x 104 CFU/g. Total Pseudomonas sp. of sample from sampling area I ranged between 1.8 xlO1 CFU/g to 4,4 xlO3 CFU/g, while from sampling area II, it ranged between 8,0 xlO2 CFU/g to 3,7 x 103 CFU/g. The number of TPC and TP varied among samples and the number was lower than the required numher as suggested by Standirr Nasional Indonesia (SNI) for the quality of microbiological of frozen grouper fish. Using the Bergey's Manual of Microbiological Identification, the isolated strain were identified as Pseudomonas caryophylli (6,9%) , P. fluorescens (11,1 %), P. delafiedii (23,6%), and P. aeruginosa (12,5 %). They have physiological characteristic as follows : grow well at temperature between no _ 370 q with optimum temperature for growth at 37°C: pH range between 4-9, with optimum pH of 7, tolerate salinity with NaCl concentration between 3-8 %. P. caryophylli isolated from grouper fish fillet demonstrated 13- haemolysis and a- haemolysis for P. aeruginosa. While P. caryophylli and P.flourecens were agglutinase positive. In general, samples taken From farm at sampling area 1 were better as compared to that of sampling area II. Sensory values from sampling area I were 24,9 with averages value of more than 8,f while from sampling area II, the value were between 21- 23,06 with averages sensory of less than 7,6. | en |
