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All Journal AGRIKA Jurnal Mahasiswa Teknologi Hasil Perikanan Research Journal of Life Science Jurnal Pembangunan dan Alam Lestari Jurnal Perikanan dan Kelautan JURNAL IPTEKS PEMANFAATAN SUMBERDAYA PERIKANAN Science and Technology Indonesia JFMR (Journal of Fisheries and Marine Research) Jurnal Penelitian Pendidikan IPA (JPPIPA) Khadimul Ummah Journal of Social Dedication FaST : Jurnal Sains dan Teknologi Jurnal Abdi Insani Prosiding Konferensi Nasional PKM-CSR Journal of Fisheries & Marine
Eddy Suprayitno
Universitas Brawijaya
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Journal : Jurnal Perikanan dan Kelautan

 1 
Reduction of Cypermethrin Residue in Jambal Roti of Giant Catfish (Arius Thalassinus Ruppell) Nursinah Amir; Eddy Suprayitno; Hardoko Hardoko; Happy Nursyam
Jurnal Perikanan dan Kelautan Vol 8, No 1 (2018)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v8i1.3684

Abstract

Jambal Roti is a dry-salted fish product made from Giant Catfish (Arius thalassinus Ruppell) with a bread-like texture when fried. This product was found to contain cypermethrin residue exceeding the BMR maximum limit determined by SNI and CAC. This study aimed to determine the best processing method to minimize the residue of cypermethrin in Jambal Roti products. A completely randomize experimental methosd was employed with five treatments and the replicates of each treatment. Treatments applied were A (washing the Jambal Roti for 1 minutes with running tap water), B (soaking in warm water at 50 ° C for 15 minutes), C (frying at 170 ° C for 10 minutes), D (washing with running tap water then fried) And E (soaking then fried).  The residue of cypermethrin was analyzed gas chromatography prior and after the experimental treatments. Results indicated that all treatments were capable of reducing the cypermethrin content of the Jambal Roti. The highest percentage of the cypermethrin  residue reduction was achieved by the treatment D in residual residuals in treatment D (washing with running tap water and then fried).
Co-Authors Alfin Adam Arifin Anggira W, I Putu A Anies Chamidah Anies Chamidah Asep Awaludin Prihanto Attaftazani, Adam Rasyidi Aulanni’am, Aulanni’am Bambang Budi Sasmito Bambang Budi Sasmito Bambang Budi Sasmito Desi Tri Anggita Dewi Sinta Wati Dewinta, Dastiana Ajeng Djamaluddin, Heder Djamaludin, Heder Dwi Sulistiyati, Titik E Ernawati, E Efendi, Yessi Renita Endang Yuli Herawati Fiddaroini, Saidun Happy Nursyam Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko, Mr. Hariati, Anik Martinah Heder Djamaludin Kartikaningsih, Hartati Kayanti, Nadila Putri Dwi Kiki Riski Arisandy Kusuma, Zulfia Rifka Ayu Lestari, Santi Dwi Luh Ayu Hesa Frida Nanda Putri Mikchaell Alfanov Pardamean Panjaitan Mikchaell Alfanov Pardamean Panjaitan Mr. Hardoko Muhamad Firdaus Nursinah Amir, Nursinah Panjaitan, Mickhael A.P. Panjaitan, Mikchaell Alfanov Pardamean Putri, Luh Ayu Hesa Frida Nanda Rohmatuzzahro, Umi Sasmita, Bambang Budi Setiawan, Daniel Wahyu Siti Tsaniyatul Miratis Sulthoniyah Sulistiati, Titik Dwi Sulistiyati, Titik Dwi Tambunan, Jenny E. Tambunan, Jenny Ernawati Tambunan, Jeny Ernawati Tian Nur Ma’rifat Tina Fransiskha Carolyn Panjaitan, Tina Fransiskha Carolyn Titik Dwi Sulistiyati Titik Dwi Sulistiyati Yanuhar, Uun Yulindra, T Trisnawati Yuniarti, Desy Windia Yunita Eka Puspitasari Yunita Yunita Zulfia Rifka Ayu Kusuma