Efek Suhu dan Waktu Simpan terhadap Kualitas Bagian Tengah Yellowfin Tuna Segar (Thunnus albacares)

Authors

  • Debriga Putra Program Studi Magister Ilmu Perairan Fakultas Perikanan dan Ilmu Kelautan Universitas Sam Ratulangi
  • Henny A Dien Fakultas Perikanan dan Ilmu Kelautan Universitas Sam Ratulangi
  • Roike I Montolalu Fakultas Perikanan dan Ilmu Kelautan Universitas Sam Ratulangi
  • Hens Onibala Fakultas Perikanan dan Ilmu Kelautan Universitas Sam Ratulangi
  • Daisy M Makapedua Fakultas Perikanan dan Ilmu Kelautan Universitas Sam Ratulangi
  • Deiske A Sumilat Fakultas Perikanan dan Ilmu Kelautan Universitas Sam Ratulangi
  • Alfret Luasunaung Fakultas Perikanan dan Ilmu Kelautan Universitas Sam Ratulangi

DOI:

https://doi.org/10.35800/mthp.8.3.2020.29537

Keywords:

Yellowfin Tuna, Histamine, ALT, Sensori Bau

Abstract

Decline quality of Tuna as a result of abuse temperature and long shelf life time. Histamine, microbial and sensory odours become one of the global problems that can cause health problems. Large number of bacteria dominated in viscera area rather than other fish parts. This study was conducted to determine the effect of storage temperature on histamine, microbial and sensory odours on middle of Yellowfin Tuna. This study used descriptive explorative method, sampel were periodically taken for analyses at intervals 48 hours (0ºC), 8 hours (10ºC) and 4 hours (25ºC). Yellowfin Tuna was rejected earlier by the sensory odours than TPC and histamine. During storage at 0ºC for 720 hours histamine levels still acceptable for consumption however TPC already exceeded the limit after 672 hours and rejected by sensory odours for 624 hours storage. During storage at temperature 10ºC did not reached the limit for 120 hours while TPC value already reached 2x106 cfu/g for 88 hours storage and rejected by sensory odours for 72 hours storage. During storage at temperature 25ºC histamine reached 67.3 ppm for 32 hours, ALT reached 5.5x105 cfu/g for 24 hours and rejected by sensory odour for 20 hours of storage. Histamine formation correlates with the growth of microbial counts and decrease of sensory odours value.

 

Suhu yang tinggi dalam waktu simpan lama berpengaruh terhadap penurunan kualitas ikan tuna. Histamin, mikroba dan bau busuk menjadi salah satu permasalahan global yang dapat menyebabkan masalah kesehatan. Bagian tengah ikan menjadi sumber bakteri paling tinggi dibandingkan bagian lainnya. Penelitian ini bertujuan untuk mengkaji perkembangan histamin, ALT dan sensori bau pada bagian tengah Tuna sirip kuning dalam penyimpanan suhu yang berbeda. Penelitian ini menggunakan metode deskriptif eksploratif, sample di analisis secara berkala pada suhu 0ºC (48 jam), 10ºC (8 jam) dan 25ºC (4 jam). Tuna sirip kuning mengalami pembusukan lebih awal berdasarkan parameter sensori bau, kemudian disusul ALT dan Histamin. Kandungan histamine pada suhu 0ºC masih layak untuk dikonsumsi setelah 720 jam, namun nilai ALT melebihi batas aman setelah 672 jam penyimpanan dan nilai sensori bau setelah 624 jam penyimpanan. Penyimpanan suhu 10ºC tidak menyebabkan peningkatan histamin melebihi batas limit setelah penyimpanan selama 120 jam, sedangkan nilai ALT mencapai 2x106 cfu/g setelah 88 jam dan nilai sensori bau menyatakan ikan busuk setelah penyimpanan selama 72 jam. Penyimpanan suhu 25ºC histamin mencapai 67,3 ppm setelah penyimpanan 32 jam dan nilai ALT 5,5x105 cfu/g pada penyimpanan ke 24 jam serta ikan dinyatakan busuk berdasarkan sensori bau setelah 20 jam penyimpanan. Peningkatan histamin berkorelasi dengan pertumbuhan jumlah mikroba dan penurunan nilai sensori bau.

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Published

08/06/2020

How to Cite

Putra, D., Dien, H. A., Montolalu, R. I., Onibala, H., Makapedua, D. M., Sumilat, D. A., & Luasunaung, A. (2020). Efek Suhu dan Waktu Simpan terhadap Kualitas Bagian Tengah Yellowfin Tuna Segar (Thunnus albacares). Media Teknologi Hasil Perikanan, 8(3), 100–106. https://doi.org/10.35800/mthp.8.3.2020.29537

Issue

Vol. 8 No. 3 (2020)

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