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Microbiological And Organoleptic Quality Of Yellow Fin tuna (Thunnus albacores) Fillet During Cold Storage Christian Derwin Sorongan; Joyce Valencia Palenewen; Hens Onibala; Henny Adeleida Dien; Engel Pandey; Feny Mentang
JURNAL PERIKANAN DAN KELAUTAN TROPIS Vol. 11 No. 2 (2022): EDISI MEY-AGUSTUS 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jpkt.12.1.2021.42573

Â Fish fillet is a piece of fish meat obtained by slicing whole fish, along the spine starting from the head to near the tail. Generally, fish fillet processors store fish fillet products in cold storage to extend shelf life. Vacuum packaging of the product will prevent contamination and increase the shelf life of the product. This study aims to analyze the quality of yellowfin tuna fillets and changes during cold storage. And with the given treatment, the fish fillet products were packaged in vacuum and without vacuum with a storage period of 0 days, 3 days 6 days and 9 days. The parameters tested in this study were the organoleptic test, pH test, and Total Plate Number (ALT). The results showed that vacuum-packed tuna fillets were of better quality than those packaged without vacuum. With organoleptic results, the appearance value was 8, the smell was 7.8, and the texture was 8.2 and the ALT value was 2.9 x 104 cfu/gram.Keywords: fish fillet, organoleptic, ph , ALT.Â ABSTRAKFillet ikan adalah bagian daging ikan yang diperoleh dengan penyayatan ikan utuh, sepanjang tulang belakang dimulai dari kepala hingga mendekati ekor. Umumnya pengolah fillet ikan meyimpan produk fillet ikan pada penyimpanan suhu dingin untuk memperpanjang masa simpan. Pengemasan vakum pada produk akan mencegah kontaminasi dan menambah lama masa simpan produk. Penelitian ini bertujuan untuk menganalisa mutu fillet ikan tuna sirip kuning dan perubahan selama penyimpanan suhu dingin. Dan dengan perlakuan yang diberikan yaitu, produk fillet ikan dikemas vakum dan tanpa vakum dengan lama penyimpanan 0 hari, 3 hariÂ 6 hari dan 9hari. Parameter yang diuji dalam penelitian ini adalah uji organoleptic uji ph,Â dan Angka Lempeng Total (ALT). Hasil penelitian menunjukkan bahwa fillet ikan tuna yang dikemas vakum mendapatkan mutu lebih baik dari pada yang dikemas tanpa vakum. Dengan hasil organoleptic nilai kenampakan 8, bau 7,8, dan tekstur 8.2 dan nilai ALT 2.9 x 104 cfu/gram.Â Kata Kunci : fillet ikan, organoleptik, ph , ALT. Â

Benzopyrene And moisture content In Wood Fish (Katsuobushi) Processed Using Conventional Smoking And Oven Epsilon B. S Zagoto; Hanny W. Mewengkang; Eunike L. Mongi; Roike I. Montolalu; Silvana D. Harikedua; Feny Mentang
JURNAL PERIKANAN DAN KELAUTAN TROPIS Vol. 11 No. 2 (2022): EDISI MEY-AGUSTUS 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jpkt.v11i2.44054

Wooden fish is one type of processed fish product that has undergone a series of processes such as boiling and multilevel smoking until the texture becomes as hard as wood and dark brown-black in color. Usually, wooden fish uses skipjack tuna, but wood fish which is treated with smoke causes high levels of benzoic acid. a) pyrene in wood fish meat is high. The sample selection was taken as many as 2 pieces of wooden fish products, the samples taken would be shaved and then blended and the prepared samples would be tested including analysis of benzo(a)pyrene content and water content. The test method for benzo(a)pyrene uses HPLC and water content testing, using the Moisture Determination Balance FD-660, Analysis of benzo(a)pyrene levels and water content taken from the data of the last 4 years, trend data in research that has been carried out on levels of benzo(a) pyrene and water content, in the electric oven the highest content of benzo(a)pyrene in 2022 is 4.52 ppb and the highest water content in 2021 is 23.50% while conventional smoking has the highest benzo(a)pyrene content in 2019 of 56.6 ppb and the highest water content in 2020 by 19.40%. Testing the water content analysis of the moisture content in the oven is 22.50% and conventional smoking.is 19.40% Keywords: Wood Fish, Benzo(a)pyrene, Moisture Content, Smoking, Oven Abstrak Ikan kayu adalah salah satu jenis produk olahan ikan yang telah mengalami rangkaian proses seperti perebusan dan pengasapan bertingkat, hingga teksturnya menjadi sekeras kayu dan berwarna cokelat tua kehitaman. Biasanya olahan ikan kayu menggunakan ikan cakalang, akan tetapi ikan kayu yang diolah dengan asap menyebabkan kadar benzo(a)piren pada daging ikan kayu tinggi. Pemilihan sampel diambil sebanyak 2 potong produk ikan kayu sampel yang diambil akan diserut kemudian akan diblender dan sampel yang sudah disiapkan akan dilakukan pengujian diantaranya anilisa kadar benzo(a)piren dan kadar air. Metode pengujian benzo(a)piren menggunakan HPLC dan pengujian kadar air menggunakan alat Moisture Determination Balance FD-660, Analisa kadar benzo(a)piren dan kadar air diambil dari data 4 tahun terakhir. data trend pada penelitian yang telah dilakukan kadar benzo(a)piren dan kadar air, pada oven listrik paling tinggi kadar benzo(a)piren ditahun 2022 sebesar 4.52 ppb dan kadar air tertinggi ditahun 2021 sebesar 23.50% sedangkan pengasapan konvensional kadar benzo(a)piren paling tinggi ditahun 2019 sebesar 56.6 ppb dan kadar air tertinggi ditahun 2020 sebesar 19.40%. Pengujian analisa kadar air kadar air pada oven sebesar 22.50% dan pengasapan konvensional sebesar 19.40% Kata Kunci: Ikan Kayu, Benzo(a)piren, Kadar Air, Pengasapan, Oven.

Addition Of Caraginan Flour Kappaphycus alvarezi On The Quality Of Eel FISH Monopterus albus meatballs Rapi Alam; Nurmeilita Taher; Roike Iwan Montolalu; Netty Salindeho; Grace Sanger; Feny Mentang
JURNAL PERIKANAN DAN KELAUTAN TROPIS Vol. 11 No. 3 (2022): EDISI ESPTEMBER-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jpkt.v11i3.44480

Eel is one of the foods that have high nutritional content. Eel has a high protein content, eel meat has great benefits for the human body, including meeting protein needs, supporting growth, development, and brain intelligence, maintaining eye health, meeting mineral needs, and increasing concentration and endurance. Usually, eel fish is only consumed as a side dish, it tastes quite good and is not inferior to other fish and can be varied into various kinds of food products, one of the products that can be made is eel fish balls. One of the innovations to increase the nutritional value of fish balls is to add carrageenan flour which is a natural emulsifier extracted from seaweed. The method used in this study was a non-factorial completely randomized design with parameters such as water content, protein content, fiber content, and organoleptic values. The results obtained in this study are the water content of 46.35%-57.70%, protein content of 15.98%-22.63%, and 0.25%-0.49%. The organoleptic value, the highest value was in sample A3 with 4.5% carrageenan substitution. The highest organoleptic value of aroma was in sample A2 with carrageenan substitution 3. The highest organoleptic value of taste was in sample A2 with 3% carrageenan substitution. The highest texture organoleptic value was in sample A4 with 6% carrageenan substitution. Keywords: Carrageenan, Fish Meatballs, Eel Abstrak Ikan belut salah satu makanan yang memiliki kandungan gizi tinggi. Belut memiliki kandungan protein yang tinggi, Daging belut mempunyai manfaat yang besar bagi tubuh manusia antara lain memenuhi kebutuhan protein, mendukung pertumbuhan, perkembangan dan kecerdasan otak, menjaga kesehatan mata, memenuhi kebutuhan mineral,serta meningkatkan konsetrasi dan daya tahan tubuh. Biasanya ikan belut hanya dikonsumsi sebagai bahan lauk pauk, rasanya pun cukup enak dan tidak kalah dengan ikan-ikan lainnya dan dapat divariasikan menjadi berbagai macam prodak makanan salah satu produk yang bisa dibuat adalah bakso ikan belut. Salah satu inovasi untuk meningkatkan nilai gizi dari bakso ikan adalah dengan menambahkan tepung Karaginan merupakan emulsifier alami hasil ekstraksi dari rumput laut. Metode yang digunakan dalam penelitian ini adalah rancangan acak lengkap non faktorial dengan parameter pengamatan kadar air, kadar protein, kadar serat dan nilai organoleptik. Hasil yang didapatkan dalam penelitian ini yaitu kadar air ini sebesar 46,35%-57,70%, kadar protein 15,98%- 22,63%, kadar 0,25%-0,49%. Nilai organoleptik, nilai tertinggi ada pada sampel A3 dengan subtitusi karaginan 4,5%. Nilai organoleptik Aroma tertinggi ada pada sampel A2 dengan subtitusi karaginan 3. Nilai organoleptik Rasa tertinggi ada pada sampel A2 dengan subtitusi karaginan 3%. Nilai organoleptik tekstur tertinggi ada pada sampel A4 dengan subtitusi karaginan 6%. Kata Kunci: Eucheuma denticulatum, Karaginan, Serat

Quality Characteristics Of Wood Fish (Katsuobushi) Katsuo Arakamebushi And Katsuo Arahonbushi Benedictus Christian Pontoh; Roike Iwan Montolalu; Hanny W. Mewengkang; Hens Onibala; Jenki Pongoh; Feny Mentang
JURNAL PERIKANAN DAN KELAUTAN TROPIS Vol. 11 No. 3 (2022): EDISI ESPTEMBER-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jpkt.v11i3.44481

Katsuobushi is a type of wood fish that has long been known to have a good flavor quality, usually used in traditional Japanese cuisine. Wood fish can also experience the process of damage, but when compared to other products the damage occurs more slowly as it is known that the low water content of the product can inhibit microbial activity. Basically, wood fish with good quality includes several processing processes including acceptance, boiling, extraction, bone, drying, and smoking. The selection of samples was taken randomly as many as 6 pieces of wooden fish products, the samples taken will be shaved and then will be in a blender and the prepared samples will be tested including analysis of water content, microbes, and organoleptic tests. The results obtained from the study were, skipjack tuna with sample code B2 had the best value in organoleptic color, loin shape, aroma, and texture by 15 semi-trained panelists. The moisture content of wooden skipjack tuna produced at PT. Celebes Minapratama meets the standards set by SNI. The results of the ALT study all samples of wood fish met the requirements because they did not exceed the specified limit. Keywords: Wood Fish, Smoking, Preservation. Abstrak Katsuobushi adalah jenis ikan kayu yang lama telah dikenal memiliki mutu flavor yang baik, biasanya digunakan dalam masakan tradisional jepang. Ikan kayu dapat juga mengalami proses kerusakan, namun bila dibandingkan dengan produk lain kerusakan yang terjadi lebih lambat seperti diketahui bahwa kadar air produk yang rendah dapat menghambat aktivitas mikroba. Pada dasarnya ikan kayu dengan kualitas baik yaitu meliputi beberapa proses pengolahan diantaranya penerimaan, perebusan, pencabutan, tulang, pengeringan dan pengasapan. Pemilihan sampel diambil secara acak sebanyak 6 potong produk ikan kayu, Sampel yang diambil akan di serut kemudian akan di blender dan sampel yang sudah disiapkan akan dilakukan pengujian diantarnya analisa kadar air, mikroba dan uji organoleptik. Hasil yang didapatkan dari penelitian yaitu, Ikan cakalang kayu dengan kode sampel B2 memiliki nilai terbaik dalam organoleptik warna, bentuk loin, aroma dan tekstur oleh 15 panelis semi terlatih. Kadar air ikan cakalang kayu yang diproduksi di PT. Celebes Minapratama memenuhi standar yang ditetapkan SNI. hasil penelitian ALT semua sampel ikan kayu memenuhi syarat karena tidak melewati batas yang ditentukan. Kata Kunci: Ikan Kayu, Pengasapan, Pengawetan

Testing Frozen Tuna Histamine As Raw Material For Canned Fish In Pt. Sinar Pure Foods International Bitung City Rizky Ryan Wengke; Feny Mentang; Albert Royke Reo; Hens Onibala; Nurmeilita Taher; Jenki Pongoh
JURNAL PERIKANAN DAN KELAUTAN TROPIS Vol. 11 No. 3 (2022): EDISI ESPTEMBER-DESEMBER 2022
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jpkt.v11i3.44591

Bitung City is known as an industrial city, one of the fishing industries that is currently developing. There is a canned fish industry using tuna as raw material, which is export-oriented because the market potential of canned tuna is so large and spread in various countries in the world, becoming an export opportunity for canned tuna exporters in Indonesia, especially the canned tuna industry in Bitung city. Considering that developed countries are very sensitive in terms of the quality and safety of their products, so that the standards set are often not in line with some industries, so that it can lead to rejection of Indonesian fishery products in importing countries. The purpose of this study was to determine the histamine content in canned tuna raw materials at PT. Sinar Pure Foods International. Histmain value values from 2 samples of yellowfin tuna (Thunnus allbacares), and 1 sample of bigeye tuna (Thunnus obeseus) after passing the histamine testing process. Bigeye tuna (Thunnus obesus) with a size of 1kg, on the tail (RA), abdomen (RB), and head (RC) did not exceed 4ppm. The highest histamine content in the 1 kg large eye tuna (Thunnus obesus) sample was located in the abdomen (RB). While the lowest histamine content is located in the tail (RA). This proves that the fastest increase in histamine occurs in the stomach area (RB) which results can be considered very low because it is in the range of numbers below 4 ppm. yellowfin tuna (Thunnus Allbacares) with a size of 1.4 kg, on the tail (MA), stomach (MB), and head (MC) did not exceed 4ppm. The highest histamine content in yellowfin tuna (Thunnus Allbacares) samples measuring 1.4 kg was located in the abdomen (MB). While the lowest histamine content is located in the tail (MA). This proves that the fastest increase in histamine occurred in the abdominal area (MB) of 1.4 kg yellowfin tuna. yellowfin tuna (Thunnus Allbacares) with a size of 1.8 kg, on the tail (EA), stomach (EB), and head (EC) did not exceed 4ppm. The highest histamine content in yellowfin tuna (Thunnus Allbacares) samples measuring 1.8 kg was located in the abdomen (EB). While the lowest histamine content is located in the tail (EA). This proves that the fastest increase in histamine occurred in the abdominal area (EB) of 1.8 kg yellowfin tuna. This is in line with the standards set at the company, the standard for frozen tuna raw materials is 30 ppm and for canned fish 50 ppm, the increase in histamine content of the 3 samples studied, namely bigeye tuna 1kg, yellowfin tuna 1.4kg, and 1.8 kg yellowfin tuna has the same pattern, namely, histmin content is very easily formed in the belly of the fish Keywords: Tuna, Histamine, Canning Abstrak Kota Bitung dikenal sebagai kota industri salah satu industri perikanan yang saat ini sedang berkembang. Terdapat industri ikan kaleng menggunakan bahan baku ikan tuna, yang berorientasi pada ekspor karena potensi pasar ikan tuna kaleng yang begitu besar dan tersebar di berbagai negara di dunia menjadi sebuah peluang ekspor bagi eksportir ikan tuna kaleng di Indonesia khususnya industri ikan tuna kaleng di kota Bitung. Mengingat negara maju sangat peka dalam hal mutu dan keamanan produknya, sehingga standar yang ditetapkan sering tidak sejalan dengan beberapa industri, sehingga dapat menyebabkan penolakan produk perikanan Indonesia di negara importir. Tujuan penelitian ini untuk mengetahui kandungan histamin pada bahan baku ikan tuna kaleng di PT. Sinar Pure Foods International. Nilai kadar histmain dari 2 sampel ikan tuna madidihang (Thunnus allbacares), dan 1 sampel ikan tuna mata besar (Thunnus obeseus) setelah melewati proses pengujian histamin. Tuna mata besar (Thunnus obesus) dengan ukuran 1kg, pada bagian ekor (RA), perut (RB), dan kepala (RC) tidak melewati 4ppm. Kandungan histamin tertinggi pada sampel ikan tuna mata besar (Thunnus obesus) ukuran 1kg terletak pada bagian perut (RB). Sedangkan kandungan histamin terendah terletak pada bagian ekor (RA). Hal ini membuktikan bahwa kenaikan histamin paling cepat terjadi pada area perut (RB) hasil yang di dapat terbilang sangat rendah karna berada di kisaran angka dibawah 4 ppm. tuna madidihang (Thunnus Allbacares) dengan ukuran 1,4kg, pada bagian ekor (MA), perut (MB), dan kepala (MC) tidak melewati 4ppm. Kandungan histamin tertinggi pada sampel ikan tuna madidihang (Thunnus Allbacares) ukuran 1,4kg terletak pada bagian perut (MB). Sedangkan kandungan histamin terendah terletak pada bagian ekor (MA). Hal ini membuktikan bahwa kenaikan histamin paling cepat terjadi pada area perut (MB) dari ikan tuna madidihang ukuran 1,4kg. tuna madidihang (Thunnus Allbacares) dengan ukuran 1,8kg, pada bagian ekor (EA), perut (EB), dan kepala (EC) tidak melewati 4ppm. Kandungan histamin tertinggi pada sampel ikan tuna madidihang (Thunnus Allbacares) ukuran 1,8kg terletak pada bagian perut (EB). Sedangkan kandungan histamin terendah terletak pada bagian ekor (EA). Hal ini membuktikan bahwa kenaikan histamin paling cepat terjadi pada area perut (EB) dari ikan tuna madidihang ukuran 1,8kg. Hal ini sejalan dengan standar yang di tetapkan pada perusahan tersebut, standar untuk bahan baku ikan tuna frozen 30 ppm dan untuk ikan kaleng 50 ppm, kenaikan kandungan histamin dari 3 sampel yang di teliti yaitu tuna mata besar 1kg, tuna madidihang 1,4kg, dan tuna madidihang 1,8kg memiliki pola yang sama yaitu, kandungan histmin sangat mudah terbentuk pada bagian perut ikan. Kata Kunci : Ikan Tuna, Histamin, Pengalengan

Physico-Chemistry and Organoleptic Fish Cake for Tuna (Thunnus albacores) Enriched with Eucheuma cottonii Seaweed Notaria Alung; Albert Royke Reo; Grace Sanger; Engel Victor Pandey; Hanny Welly Mewengkang; Feny Mentang
JURNAL PERIKANAN DAN KELAUTAN TROPIS Vol. 12 No. 1 (2023): EDISI JANUARI-APRIL2023
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jpkt.v12i1.50396

One type of fish resource that has great potential in Indonesia is from large pelagic fish groups including tuna, tuna, and skipjack. Efforts to increase people's interest in consuming fish, with diversified products. The way that can be done to take advantage of fishery production is by diversifying fishery products and processing them into a variety of products. One of them is the abundance of tuna commodities in North Sulawesi, which has the potential to be developed into a product. This study aims to analyze the water content, fiber content, and organoleptic tests to obtain the product quality of tuna fish cake with the addition of Eucheuma cottonii seaweed. The data obtained from the results of the research conducted were calculated for the average value, then continued with the ANOVA test on SPSS and discussed descriptively. The results showed that the high water content value was obtained in treatment B2 with a water content value of 7.24 while the lowest value for treatments A1 and A2 was 3.06%. The highest crude fiber content was 0.2150 while the low fiber content was 0.057. Organoleptic results for fish cake products obtained panelists' preference level by looking at the results of taste, texture, aroma, and color values in treatment B2 (frying fish cake) with the addition of 80% tuna and 20% seaweed. Keywords: Fish cake, Thunuus albacares, Eucheuma cottonii Abstrak Salah satu jenis sumber daya ikan yang memiliki potensi besar di Indonesia adalah dari kelompok ikan pelagis besar antaranya Tuna, Tongkol dan Cakalang. Upaya untuk meningkatkan daya minat masyarakat dalam mengkomsumsi ikan, dengan adanya produk diversifikasi. Cara yang dapat dilakukan untuk memanfaatkan produksi perikanan yaitu dengan cara diversifikasi produk hasil perikanan diolah menjadi beranekaragam. Salah satunya dengan jumlah komoditas ikan tuna yang melimpah di Sulawesi Utara berpotensi untuk dikembangkan menjadi sebuah produk. Penelitian ini bertujuan untuk menganalisis kadar air, kadar serat dan uji organoleptic untuk mendapatkan mutu produk fish cake ikan tuna dengan penambahan rumput laut Eucheuma cottonii. Data yang diperoleh dari hasil penelitian yang dilakukan dihitung nilai rata-ratanya, lalu dilanjutkan dengan uji ANOVA pada SPSS dan dibahas secara deskriptif. Hasil penelitian menunjukan bahwa nilai kadar air yang tinggi diperoleh pada perlakuan B2 dengan nilai kadar air sebesar 7.24 sedangkan perlakuan A1 dan A2 diperoleh nilai paling rendah sebesar 3.06%. Hasil kadar serat kasar yang paling tinggi adalah 0.2150 sedangkan nilai kadar serat yang rendah adalah sebesar 0.057. Hasil organoleptic untuk produk fish cake diperoleh tingkat kesukaan panelis dengan melihat hasil nilai rasa, tekstur, aroma dan warna pada perlakuan B2 (penggorengan fish cake) dengan penambahan ikan tuna 80% dan rumput laut 20%. Kata kunci: Fish cake, Thunuus albacares, Eucheuma cottonii

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