Karakteristik Mutu Ikan Marlin (Makaira nigricans) melalui Analisis Kadar Senyawa Volatil: Quality Characteristics of Blue Marlin (Makaira nigricans) Based on Volatile Compound Analysis - Hanan, Sahirah Shafa Alifiyah; Maryana, Maryana; Jaziri, Abdul Aziz (JFMR-Journal of Fisheries and Marine Research, 2025)
Ikan marlin (Makaira nigricans) merupakan salah satu komoditas perikanan bernilai ekonomi tinggi yang rentan mengalami penurunan mutu akibat aktivitas enzim dan mikroorganisme. Penurunan kesegaran ini dapat diukur melalui parameter kimia, salah satunya Total Volatile Base Nitrogen (TVB-N) dan Trimetilamin Nitrogen (TMA-N). Penelitian ini bertujuan untuk menentukan kadar TVB-N dan TMA-N pada ikan marlin sebagai indikator kesegaran. Penelitian dilaksanakan di Laboratorium Kimia Pusat Produksi, Inspeksi, dan Sertifikasi Hasil Perikanan (PPISHP) Provinsi DKI Jakarta pada periode 30 Juni–18 Agustus 2025. Analisis dilakukan dengan metode destilasi dan titrasi mengacu pada SNI 2354.8:2009. Data dianalisis secara deskriptif dengan membandingkan hasil uji terhadap standar mutu yang berlaku. Hasil penelitian menunjukkan kadar TVB-N sebesar 13,50 mg/100 g, masih berada di bawah ambang batas maksimum SNI (20–30 mg/100 g). Nilai TMA-N yang diperoleh sebesar 0,0108 mg/100 g, jauh lebih rendah dari batas penerimaan untuk ikan segar menurut SNI 2354.8:2009, yaitu 5 mg N/100 g. Hasil tersebut menunjukkan bahwa sampel ikan marlin masih berada pada kategori segar dan layak dikonsumsi. Dengan demikian, uji TVB-N dan TMA-N dapat digunakan sebagai parameter penting untuk menilai mutu ikan marlin. Hasil penelitian ini menegaskan bahwa pengendalian pascapanen yang baik mampu mempertahankan kualitas ikan hingga tahap distribusi.   Blue marlin (Makaira nigricans) is one of the economically valuable fishery commodities that is prone to quality deterioration due to enzymatic and microbial activity. The decline in freshness can be measured through chemical parameters, particularly Total Volatile Base Nitrogen (TVB-N) and Trimethylamine Nitrogen (TMA-N). This study aimed to determine the levels of TVB-N and TMA-N in blue marlin as indicators of freshness. The research was conducted at the Chemistry Laboratory of the Center for Fishery Production, Inspection, and Certification (PPISHP), DKI Jakarta Province, during the period of June 30–August 18, 2025. Analyses were carried out using distillation and titration methods in accordance with SNI 2354.8:2009. Data were analyzed descriptively by comparing the results to the applicable quality standards. The results showed that the TVB-N level was 13.50 mg/100 g, which is still below the maximum limit set by SNI (20–30 mg/100 g). The obtained TMA-N value of 0.0108 mg/100 g is far below the acceptable limit for fresh fish according to SNI 2354.8:2009, which is 5 mg N/100 g. These findings indicate that the blue marlin samples tested were still in the fresh category and suitable for consumption. Therefore, TVB-N and TMA-N analyses can serve as important parameters for assessing the quality of blue marlin. This study confirms that proper post-harvest handling can effectively maintain fish quality during distribution.