IDENTIFICATION OF Aspergillus sp. FUNGUS IN SALTED DENCIS FISH (Sardina pilchardus) AT LAMBARO MARKET ACEH BESAR REGENCY
Keywords:
Aspergillus sp, aflatoxin, salted fish, food safety, microbial contaminationAbstract
Aspergillus sp. is a fungal species known for producing aflatoxins, toxic secondary metabolites that threaten food safety and may cause aspergillosis in humans. Salted dencis fish (Sardina pilchardus) is widely consumed due to its affordability and long shelf life; however, improper processing and storage often increase the risk of fungal contamination. This study aimed to identify the presence of Aspergillus sp. in salted dencis fish marketed in Lambaro Market, Aceh Besar Regency. A descriptive qualitative approach was applied through macroscopic and microscopic examinations. A total of eight samples were purposively collected from traders storing salted fish openly. Samples were cultured on Potato Dextrose Agar (PDA) and incubated at 37°C for seven days. The findings revealed that 87.5% (7 out of 8) of the samples were positive for Aspergillus sp., predominantly Aspergillus niger, while 12.5% (1 sample) showed negative results. The high prevalence of Aspergillus sp. contamination indicates a significant risk associated with openly stored salted fish. These findings emphasize the importance of proper storage practices and
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