Pengaruh Asam Cuka Terhadap Kandungan Histamin Dalam Daging Ikan Komu (Auxis rochei)

Hattu, Nikmans
Fransina, Eirene G.
Seumahu, Cecelia A.
Sopacua, Josina

Chemistry Indonesian Journal of Chemical Research
Vol 3 No 2 (2016): Edisi Bulan Januari (Edition For January)

The research on the effect of vinegar to histamine content in bullet tuna (Auxis rochei) has been done. Histamine content of quantitatively determined using a standard curve regression equation (y = 0.005 x - 0.046) with a price coefficient of determination (R2 = 0.926) is close to unity. The results showed levels of histamine in bullet tuna marinated in vinegar with variation concentrations of 5%, 10%, 15%, 20%, and 25% within 10 minutes, are 25.9099; 20.0408; 18.9671; 18.7108 and 18.6336 mg/100g respectively. While the levels of histamine in bullet tuna marinated in 25% of vinegar with variation of 10 minutes, 20 minutes, and 30 minutes, are 18.6336; 16.0550; and 15.5246 mg/100g respectively.