| No | Nama Parameter | Estimasi PNBP | Ketersediaan | Spesifikasi Sampel |
|---|---|---|---|---|
| 1 | Histologi | 0 | Ada | LTF |
| 2 | Nematoda *) | 0 | Ada | LTF |
| 3 | Benedenia sp | 0 | Ada | - |
| 4 | Argulus sp. | 0 | Ada | |
| 5 | Lernaea sp. | 0 | Ada | |
| 6 | Octolasmis sp | 0 | Ada | |
| 7 | EHP | 0 | Ada | |
| 8 | Streptococcosis *) | 0 | Ada | |
| 9 | Vibrio sp *) | 0 | Ada | |
| 10 | AHPND | 0 | Ada | - |
| 11 | Yersinia ruckeri *) | 0 | - | |
| 12 | Myxobolus *) | 0 | Ada | - |
| 13 | Pb | 0 | Ada | Rumput Laut |
| 14 | Cd | 0 | Ada | Rumput Laut |
| 15 | Hg | 0 | Ada | Rumput Laut |
| 16 | Salinitas *) | 0 | Ada | Air Tawar dan Air Laut |
| 17 | ERM *) | 0 | Ada | - |
| 18 | MHD-SL *) | 0 | Ada | - |
| 19 | Salmonella spp *) | 0 | Ada | - |
| 20 | ISAV *) | 0 | Ada | - |
| 21 | Aeromonas salmonicida | 0 | Tidak Ada | |
| 22 | RSIV | 0 | Ada | - |
| 23 | Vibrio harveyi *) | 0 | Ada | - |
| 24 | Trematoda monogenea | 0 | ||
| 25 | Retain | 0 | - | - |
| 26 | Daging | 0 | ||
| 27 | Sianida (CN−) | 0 | Ada | - |
| 28 | Tiosianat [SCN]− | 0 | Ada | - |
| 29 | GIV | 0 | Ada | - |
| 30 | Nitrat (NO3) | 0 | Ada | LTF |
| 31 | Megalocytivirus | 0 | - | |
| 32 | Edwardsiella tarda | 0 | ||
| 33 | Coliform | 0 | Ada | Air |
| 34 | Carp Edema Virus (CEV) | 0 | Ada | - |
| 35 | ALT | 0 | TIDAK ADA | NON AKTIF |
| 36 | ALT | 0 | Swab | |
| 37 | Iridovirus | 0 | Ada | - |
| 38 | Vibrio parahaemolyticus | 0 | Ada | - |
| 39 | SAV | 0 | Ada | Air Tawar dan Air Laut |
| 40 | Salmonella spp | 350000 | Semua produk ikan beku dan segar | |
| 41 | ALT | 100000 | Semua produk ikan beku dan segar | |
| 42 | Aroma | 200000 | ||
| 43 | Edwardsiella ictaluri | 0 | ||
| 44 | Jamur | 200000 | ||
| 45 | EHN | 0 | Ada | Ikan |
| 46 | VNN | 0 | Ada | |
| 47 | Megalocytivirus | 0 | ||
| 48 | KHV | 0 | ||
| 49 | TILV | |||
| 50 | VHSV | 0 | ||
| 51 | SVCV | |||
| 52 | IHNV | 0 | Ada | |
| 53 | CMNV | 0 | ||
| 54 | IHHNV | 0 | ||
| 55 | TSV | 0 | ||
| 56 | WSSV | 0 | ||
| 57 | YHV | 0 | ||
| 58 | MBV | 0 | ||
| 59 | IMNV | 0 | ||
| 60 | DIV-1 | 0 | ||
| 61 | VNN-RT | 0 | Ada | |
| 62 | VHS-RT | |||
| 63 | IHNV-RE | |||
| 64 | ALT (500000) | 0 | TIDAK ADA | NON AKTIF |
| 65 | ALT (800) | 0 | TIDAK ADA | NON AKTIF |
| 66 | Coliform | 0 | Semua produk ikan beku dan segar | |
| 67 | E-Coli | 0 | Semua produk ikan beku dan segar | |
| 68 | Salmonella spp | 0 | TIDAK ADA | NON AKTIF |
| 69 | Vibrio cholerae *) | 0 | Semua produk ikan beku dan segar | |
| 70 | Vibrio parahaemolyticus | 0 | Semua produk ikan beku dan segar | |
| 71 | E-Coli | 0 | Ada | Air |
| 72 | Enterococcus faecalais | 0 | Air | |
| 73 | Histamin HPLC SNI | 225000 | Ada | Tuna dan Pelagic |
| 74 | Histamin HPLC ISO | 225000 | Ada | Tuna dan Pelagic |
| 75 | Histamin Elisa *) | 225000 | Ada | Tuna dan Pelagic |
| 76 | Pb | 0 | Tuna, Pelagic, Demersal (predator) | |
| 77 | Pb | 0 | Crustacea (Udang, Lobster, Kepiting, dll | |
| 78 | Pb | 0 | Moluska (cumi, gurita, dll) | |
| 79 | Pb | 0 | Ikan non predator olahan (sarden dll) | |
| 80 | Cd | 0 | Tuna, Pelagic, Demersal (predator) | |
| 81 | Cd | 0 | Crustacea (Udang, Lobster, Kepiting, dll) | |
| 82 | Cd | 0 | Moluska (cumi, gurita, dll) | |
| 83 | Cd | 0 | Ada | Ikan non predator olahan (sarden dll) |
| 84 | Hg | 0 | Tuna, Pelagic, Demersal (predator) | |
| 85 | Hg | 0 | Crustacea (Udang, Lobster, Kepiting, dll) | |
| 86 | Hg | 0 | Moluska (cumi, gurita, dll) | |
| 87 | Hg | 0 | Ikan non predator olahan (sarden kaleng) | |
| 88 | Ammonia *) | 0 | - | |
| 89 | Nitrite *) | 0 | - | |
| 90 | Nitrate *) | 0 | - | |
| 91 | Phosphate *) | 0 | - | |
| 92 | Organoleptik | 0 | Ada | semua produk perikanan |
| 93 | Retain | 0 | Semua produk perikanan | |
| 94 | Monogenea *) | 0 | Semua produk perikanan | |
| 95 | Lapisan es | 0 | ||
| 96 | Pengeringan (dehidrasi) | 0 | ||
| 97 | Perubahan warna (diskolorasi) | 0 | ||
| 98 | Dalam keadaan beku (Tidak ada) | 0 | Tidak Ada | Tidak Ada |
| 99 | Setelah dilelehkan (thawing) Tidak Ada | 0 | Tidak Ada | - |
| 100 | Kenampakan | 0 | ||
| 101 | Bau | 0 | ||
| 102 | Tekstur | 0 | ||
| 103 | Bau | 0 | ||
| 104 | Rasa | 0 | ||
| 105 | Kenampakan | 0 | ||
| 106 | Mata | 0 | ||
| 107 | Insang | 0 | ||
| 108 | Lendir Permukaan Badan | 0 | ||
| 109 | Daging | 0 | ||
| 110 | Bau | 0 | ||
| 111 | Tekstur | 0 | ||
| 112 | Rasa | 0 | ||
| 113 | EUS *) | 0 | Ada | Semua produk perikanan |
| 114 | Aeromonas salmonicida *) | 0 | Ada | Semua produk perikanan |
| 115 | Gyrodactylus salaris *) | 0 | Ada | |
| 116 | Gnathostoma sp *) | 0 | Ada | - |
| 117 | Trichodina sp *) | 0 | Ada | - |
| 118 | Diplectanum sp *) | 0 | Ada | - |
| 119 | Aeromonas salmonicida | 0 | - | - |
| 120 | Lernaea sp. | 0 | - | Negatif |
| 121 | Dactylogyrus sp. *) | 0 | Ada | Semua produk perikanan |
| 122 | Necrotizing Hepato Pancreatitis (NHP) *) | 0 | - | |
| 123 | Ammonia *) | 0 | - | - |
| 124 | Phosphat (PO4) *) | 0 | - | - |
| 125 | Nitrat (NO3) *) | 0 | - | - |
| 126 | Nitrit (NO2) *) | 0 | - | - |
| 127 | Ukuran butiran | 0 | ||
| 128 | Benda Asing | 0 | ||
| 129 | NHP *) | 0 | ||
| 130 | DIV1 *) | 0 | ||
| 131 | Formalin *) | 0 | Ada | - |
