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Introduction: Fungal contamination poses a significant threat to the quality of salted fish products, leading to both economic losses and health concerns. The aim of this study isto elucidate the profile of contaminant fungi in traditional home-made salted fishes and assess their diversity index.
Methods: Samples of salted fish were collected fromLhok Seudu, Aceh Besar, Indonesia, following approximately three months of storage. The samples were salted barred queenfish (Scomberoides tala), red snapper (Lutjanus compchanus), and blackfin snapper (Lutjanus buncanella). Afterdiluted to a 10-6 concentration, the sample was inoculatedonto potato dextrose agar media for 5-7 days of incubation.Grown fungal colonies were enumerated, and distinctmacroscopic variants were isolated for further analysis, with subsequent incubation periods of 5-7 days. Observations encompassed both macroscopic and microscopic characteristics of the fungi.
Results: The findings suggested that the appearance of Aspergillus species, such as Aspergillus flavus, Aspergillus niger, and Aspergillus fumigatus, was prevalence. The diversity index of contaminant fungi in the salted fish products was1.15, categorized as having moderate diversity.
Conclusion: Indonesian public health authorities should maintain a heightened awareness of the potential threat posed by mycotoxins in traditional home-made salted fish. The moderate diversity of fungal contamination highlights the probability of exposure to a range of fungal contaminants,each presenting distinct health risks.
