Asian Journal of Current Research

Scad mackerel (Decapterus spp.) has a high nutritional content but is susceptible to spoilage. As the main raw material for Indonesian salted-boiled fish (Pindang) processing, the quality of frozen Scad mackerel (Decapterus spp.) plays an important role that will affect product quality and customer acceptance. Low-temperature storage treatment still has the potential for deterioration of fish quality. This research is a descriptive study conducted in Pekalongan Regency and City during May 2023 to identify the supply chain structure and the quality and safety of frozen mackerel (Decapterus spp.) as raw material for pindang production. The results showed that the parties that play a role in the supply chain of fish raw materials in the pindang processing business in Pekalongan Regency are fishermen, Pekalongan Municipal Fish Auction Center, Fish Middlemen, retailers and pindang processors. At the level of Fish Middlemen up to the pindang fish processing unit, no documentation can describe the handling and origin of the fish. The quality and safety testing of frozen scad mackerel (Decapterus spp.) includes the Sensory Test, TVB-N Test, Total Plate Count (TPC) Test and Escherichia coli Test. The sensory test results showed that all samples were above 7, the average value of TVB-N test results was 17.84 mgN/100mg, the average value of TPC test results was 5x103 colonies/g, and the average value of Escherichia coli test results was <3 MPN/g. Tests of frozen Scad mackerel samples showed that the fish was of good quality and free from harmful preservatives (formalin), making it safe to use as raw material in the pindang processing.