<![CDATA[Tuna is a fishery commodity that is very susceptible to increased histamine levels because it belongs to the Scombridae family of fish that naturally have high histidine levels. Histamine is formed through bacterial enzymatic activity during handling and storage at inappropriate temperatures. This study aims to examine the technique of testing histamine levels in tuna (Thunnus sp.) circulating in Makassar, South Sulawesi, as an indicator of product quality and safety. The method used is quantitative descriptive analysis with High Performance Liquid Chromatography (HPLC) techniques that refer to the ISO 19343:2017 standard. The analysis procedure includes sample preparation, extraction using perchloric acid, derivatization with dansyl chloride, and purification before measurement using a UV detector at a wavelength of 254 nm. This technique was chosen because it has high sensitivity, selectivity, and accuracy in detecting histamine at low concentrations. The test results showed that histamine levels in the analyzed samples were in the range of 13.55 mg/kg to 48.78 mg/kg. This value is still below the maximum threshold of 100 mg/kg set in SNI 2729:2013, thus the product is declared safe for consumption. However, variations in histamine levels between samples indicate differences in post-harvest handling and distribution. Therefore, consistent implementation of a cold chain system and good handling practices are key factors in maintaining the quality and ensuring the safety of fishery products in the region.]]>
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