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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Fish Protech Jurnal Technopreneur (JTech) Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Journal Of Agritech Science (JASc) Jambura FIsh Processing Journal Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Jurnal Abdi Insani Jurnal Abadimas Gorontalo Agrokompleks DAS SEIN: Jurnal Pengabdian Hukum dan Humaniora Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Jurnal Abdimas Terapan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Damhil: Jurnal Pengabdian kepada Masyarakat
Wila Rumina Nento
Universitas Negeri Gorontalo
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Journal : Jurnal Pengolahan Hasil Perikanan Indonesia

 1 
Quality Changes of Light Flesh Tuna at Water of Tomini Bay, Gorontalo Province Wila Rumina Nento; Tati - Nurhayati; Ruddy - Suwandi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3135.255 KB) | DOI: 10.17844/jphpi.v17i3.8911

Abstract

Tuna is one of the mainstay fisheries commodities that involve many of the ordinary fishermen. The handling usually still not follows the principles of good handling that causing the poor quality as the result.The aims of this research were to analyze and to determine the quality of tuna meat (the abdominal wall, dorsal fin, and caudal fin). Raw material yellowfin tuna meat prepared for the light, the meat section of the abdominal wall, dorsal fin, and caudal fin. The result of organoleptic analysis showed that the tuna meat was above the minimum value for the criteria of fresh fish. The result of TVB analysis showed that the meat on the caudal fin had the highest value and significantly different with the other, but still exist on the safe limits and on the fresh category. For the result of analysis in histamine, it shown that at the fourth hour the meat at the dorsal fin had the histamine content which were above the minimum that have been recommended. For the result of analysis in peroxide number, it shown that the tuna meat did not sustain the fat damage until the fourth hour after the catching process. And for the result of analysis in TPC, it showed that at the fourth hour the tuna meat on the pectoral fin had the highest number of total colony and significantly different with the other.Keywords: handling, histamine, light flesh, microbiology, yellowfin
Co-Authors Abdul Azis Hasan Abdul Hafidz Olii Adnan Engelen Anugrah, Krishna Arafik Lamadi Arafik Lamadi Asri Silvana Naiu Butolo, Ivana Cahyani, Reni Tri Erlansyah Funco Tanipu Habie, Dwi Angriani Ika Okhtora Angelia Kadir , Poppy Arnold La Nane La Ode Huli Laode Muhamad Hazairin Nadia Larasati Sukmadewi Wibowo Larasati Sukmadewi Wibowo Lemba, Satryani Lukman Mile Lukman Samatowa Meilinda Lestari Modjo Miftahul Khair Kadim Moh. Muchlis Djibran Moh. Muchlis Djibran Muhammad Rizq Gobel Mutsyahidan, Arif Murtaqi Akhmad Nikmawatisusanti Yusuf Nuralim Pasisingi Nuralim Pasisingi Pantoiyo, Fuad Peleh, Elanemay Ivonne Putri Sapira Ibrahim Rendy Wijaya Rieny Sulistijowati Ruddy Suwandi Sabiku, Sri Ariyanti Sahaba, Muh. Alsere Bardian Salahudin Olii Saleh, Yuliana Yunus Shindy Hamidah Manteu Sitty Ainsyah Habibie Suherman, Sutianto Pratama Suleman, Iin F. Supu, Nisfa Daud Syamsuddin Syamsuddin Taniu, Nuzul Rahmah TATI NURHAYATI Yuliana Bakari Yuliana Bakari Yumanraya Noho