UJI MUTU IKAN CAKALANG (Katsuwonus pelamis-L) DAN IKAN TONGKOL (Euthynnus affinis) SEGAR DI TPI TUMUMPA SELAMA PENYIMPANAN DINGIN

Desta Ekasari, I Ketut Suwetja, Lita ADY Montolalu

Abstract


The skipjack tuna (Katsuwonus pelamis-L) or the locally known as Cakalang and the mackerel tuna (Euthynnus affinis) or tongkol as it known locally are the types of fishes that have high economic value. The aim of this research is to observe the decrease in freshness quality of the skipjack tuna and the mackerel tuna that have been stored for 14 days in a cool box with the temperature of 0–5ºC, with the supporting data based on The TVB-N analysis, organoleptic analysis and Miogobin value analysis. The results using the three testing procedures which are consists of TVB-N value, organoleptic value and Mioglobin value, indicated that the meat of the mackarel tuna have more faster rate of degradation than the skipjack tuna. Data from the result of TVB-N anova calculation proved that the type of fish have no influence on the TVB-N value, while the storage duration are very influential the TVB-N value. In data of organoleptic value the general impression of skipjack tuna and the mackerel tuna obtained from the anova calculated imply that the type of fish influence the appearance and texture but not with the eyes gills and odour . While the treatment of storage time are impacted greatly on the appearance, texture as well as gills and odour.

Keyword: TVB-N, Organoleptic, Mioglobin.

 

Ikan cakalang(Katsuwonus pelamis-L) dan ikan tongkol (Euthynnus affinis) merupakan salah satu jenis ikan yang mempunyai nilai ekonomi tinggi. Tujuan penelitian ini yakni untuk melihat kemunduran mutu kesegaran ikan cakalang dan ikan tongkol yang disimpan selama 14 hari dengan suhu 0–5ºC di cool box. Metode yang digunakan yaitu analisa TVB-N, analisa organoleptik dan analisa nilai Miogobin sebagai pendukung. Hasil analisa dengan tiga metode uji yaitu nilai TVB-N, nilai organoleptik dan nilai mioglobin, semuanya mengatakan bahwa daging ikan tongkol lebih cepat terdegradasi dibandingkan dengan ikan cakalang. Data hasil perhitungan anova TVB-N menyatakan bahwa jenis ikan tidak mempengaruhi kadar TVB-N sedangkan waktu lama penyimpanan sangat mempengaruhi tingkat kadar TVBN. Pada data nilai organoleptik kesan umum ikan cakalang dan ikan tongkol pada hasil perhitungan anova didapatkan jenis ikan mempengaruhi kenampakan dan tekstur tetapi tidak untuk mata, insang dan bau Sedangkan untuk perlakuan lama penyimpanan sangat mempengaruhi pada kenampakan, tekstur, insang, mata dan bau.

Kata Kunci: TVB-N, Organoleptik, Mioglobin.


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