Quality and Food Safety of Fishery Products Marketed in Selayar Islands Regency

Abstract

Food safety is an obligation that much be carried out by the food industry, especially in the fisheries sector to ensure that the products marketed are safe for consumption by consumers. Public safety and health must be protected from food that does not meet the requirements and from losses due to improper food production, distribution and trade. This study aims to identify the use of dangerous chemical materials like formalin and rhodamine B in processed fishery products, as well as to determine the origin of suppliers of products sold in the Selayar Islands Regency. The method used in this research was observation. Determination of the location and sampling used accidental sampling. Samples was taken from several traditional markets that sold fishery products in Selayar Islands Regency. The samples were analyzed the quality and safety parameters in the Laboratory of the Center Implementing the Quality of South Sulawesi Fisheries Products, the Laboratory for Animal Husbandry at Hasanuddin University, the Microbiology Laboratory Department of TPHP Pangkep, and the South Sulawesi Health Laboratory. The result shows that the parameters of quality and food safety products are in accordance with SNI and there is not used of formalin and rhodamine B in any fishery products.