Published date: Dec 03 2017

Journal Title: KnE Life Sciences

Issue title: The Veterinary Medicine International Conference (VMIC)

Pages: 10-20

DOI: 10.18502/kls.v3i6.1101

Hartanto M. RaharjoPostgraduate student, Veterinary Science, Faculty of Veterinary Medicine, Universitas Airlangga, Surabaya, 60115

Setiawan KoesdartoLecturer, Departement of Parasitology Veteriner, Faculty of Veterinary Medicine, Universitas Airlangga, Surabaya, 60115

A.T Soelih EstoepangestieLecturer, Departement of Veterinary Public Health, Faculty of Veterinary Medicine, Universitas Airlangga, Surabaya, 60115

Kusuma Wardhani L.DPostgraduate student, Science of Disease and Veterinary Public Health, Faculty of Veterinary Medicine, Universitas Airlangga, Surabaya, 60115

This study was aimed to determine the effect of time and preservation method that the most effective in killing larvae Anisakidae, and still be able to maintain the quality post-preservation of fillet from three groups, combination of pickling with heating (50°C and 75°C ); pickling with cooling (ice and dry ice); and pickling with salting (dry salting and brine salting). This study was a laboratory experimental research carried out in four phases, phase identification, preservation, organoleptic test and protein test. The results can be concluded that the time of preservation and preservation methods affect the survival of anisakidae larvae. The most effective heating method preservation to kill the larvae Anisakidae was heating at temperature of 75°C compared to 50°C, for cooling the use of dry ice is more effective than ice, and for methods of salting with 25% concentration, brine salting and dry salting effective in killing larvae Anisakidae , The effect of the method preservation for the quality of fillets in organoleptic test still considered adequate and still can be accepted by the public. As for the protein test a slight decline of the fillet quality post-preservation.

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