ANALYSIS OF MICROBIAL AND NUTRITIONAL CONTENT OF GOHU FISH USING CUILE JUICE (Citrus microcarpa) AND LIME (Citrus aurantifolia) WITH VARIOUS CONCENTRATIONS AND DURATION OF ACIDING

Abstract

North Sulawesi is one of the provinces that has a long coastline. Tuna is a potential product in
North Sulawesi. Tuna as a commodity with high nutritional value but perishable because it
contains high protein content with free amino acid content which is used for the metabolism
of microorganisms, production of ammonia, biogenicamines, organic acids, ketones and
sulfur components. Fish gohu is a type of traditional food produced from fresh (raw)
skipjack/tuna without going through a cooking process. Processing with acidification, usually
adding the juice of Citrus Microcarpa Bunge (Citrus aurantifolia) or lime (Citrus
aurantifolia).Types of research was an experimental research with a pre-experimental design,
namely post-test only design (One Shot Case Study). Samples were fresh raw tuna filleted as
much as 100 grams for each treatment group. The treatments consisted of 8 groups, namely
group 1 fish gohu with 25 ml of citrus cui for 15 minutes, group 2 fish gohu with 50 ml of
citrus cui for 15 minutes, group 3 fish gohu with 25 ml of citrus cui for 30 minutes, group 4
fish gohu with 50 ml of citrus cui for 30 minutes, group of 5 fish gohu with 25 ml of lime for
15 minutes, group of 6 fish gohu with 50 ml of lime for 15 minutes, group of 7 fish gohu with
25 ml of lime for 30 minutes, group 8 gohu fish with lime 50 ml for 30 minutesAnalysis of
the data used wa the ANOVA test The results of this research was The number of microbial
gohu fish was below the threshold (<500,000 colonies/gram of food (5,105 colonies/gram),
the protein contentof gohu tunawas below 21%. And the fat was 0.1 grams. Gohu tuna can be
consumed as traditional food because it has a safety limit for its microbial content and stable
nutritional value compared to the nutritional value of raw fresh tuna. The higher the
concentration of acidification used both cui oranges and limes will cause a decrease in the
number of microbes.