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All Journal JURNAL PERIKANAN DAN KELAUTAN TROPIS
Eunike L. Mongi
Universitas Sam Ratulangi
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management

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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

Abstract

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.
Initial Handling Of Tuna As Raw Material For Canned Fish Handri Badoa; Jenki Pongoh; Hens Onibala; Eunike L. Mongi; Josefa Tety Kaparang; Daisy Monica Makapedua
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.v12i1.50727

Abstract

This study aims to determine histamine levels and organoleptic results from fresh tuna and frozen tuna. The data obtained are presented in the form of histograms and tables are then discussed. The results showed that histamine levels in 3 fresh tuna samples, namely S1, S2, and S3 samples, were below 30 ppm. 3 samples of frozen tuna, namely samples B1, B2, and B3, are also below 30 ppm which is the standard set by the company. This shows that samples from fresh tuna have a lower amount of histamine levels than frozen tuna, so they still meet the export standards of the Food and Drugs Administration (FDA) which is 50 ppm (FDA, 2011) and meet the Indonesian National Standard, SNI 2729: 2013 (BSN, 2013) which is a maximum of 100 ppm. For organoleptic results on 3 samples of fresh tuna and frozen tuna, namely samples 1, 2, and 3 showed organoleptic results from the appearance of the eyes, gills, appearance of body surface mucus, organoleptic results of meat, organ results of odor, organoleptic results of texture have a good value . This shows that samples from fresh tuna and frozen tuna are of good quality and still meet the Indonesian National Standard (SNI 2729:2013) regarding sensory criteria in fish. Keywords: Fresh Tuna, Frozen Tuna, Histamine, Sensory Abstrak Penelitian ini bertujuan mengetahui kadar histamin dan hasil organoleptik dari ikan tuna segar dan ikan tuna beku. Data yang diperoleh disajikan dalam bentuk histogram dan tabel kemudian dibahas. Hasil penelitian menunjukkan bahwa kadar histamin pada 3 sampel ikan tuna segar yaitu sampel S1, S2, dan S3 dibawah 30 ppm. 3 sampel ikan tuna beku yaitu sampel B1, B2, dan B3 juga dibawah 30 ppm yang merupakan standar yang ditetapkan perusahaan. Hal ini menunjukan bahwa sampel dari ikan tuna segar memiliki jumlah kadar histamin yang lebih rendah dari pada ikan tuna beku, sehingga masih memenuhi standar ekspor dari Food and Drugs Administration (FDA) yaitu 50 ppm (FDA, 2011) dan memenuhi Standar Nasional Indonesia, SNI 2729:2013 (BSN, 2013) yaitu maksimal 100 ppm. Untuk hasil organoleptik pada 3 sampel ikan tuna segar dan ikan tuna beku yaitu sampel 1, 2, dan 3 menunjukan hasil organoleptik dari kenampakan mata, insang, kenampakan lendir permukaan badan, hasil organoleptik daging, hasil organoleptik bau, hasil organoleptik tekstur memiliki nilai yang baik. Hal ini menunjukan bahwa sampel dari ikan tuna segar dan ikan tuna beku memiliki kualitas baik dan masih memenuhi Standar Nasional Indonesia (SNI 2729:2013) tentang kriteria sensori pada ikan. Kata Kunci: Tuna Segar, Tuna Beku, Histamin, Sensori
Co-Authors Daisy Monica Makapedua Epsilon B. S Zagoto Feny Mentang Handri Badoa Hanny W. Mewengkang Hens Onibala Jenki Pongoh Josefa Tety Kaparang Roike I. Montolalu Silvana D. Harikedua