Benzopyrene And moisture content In Wood Fish (Katsuobushi) Processed Using Conventional Smoking And Oven

Penulis

  • Epsilon B. S Zagoto Universitas Sam Ratulangi
  • Hanny W. Mewengkang Sam Ratulangi University
  • Eunike L. Mongi Universitas Sam Ratulangi
  • Roike I. Montolalu Universitas Sam Ratulangi
  • Silvana D. Harikedua Universitas Sam Ratulangi
  • Feny Mentang Universitas Sam Ratulangi

DOI:

https://doi.org/10.35800/jpkt.v11i2.44054

Abstrak

Wooden fish is one type of processed fish product that has undergone a series of processes such as boiling and multilevel smoking until the texture becomes as hard as wood and dark brown-black in color. Usually, wooden fish uses skipjack tuna, but wood fish which is treated with smoke causes high levels of benzoic acid. a) pyrene in wood fish meat is high. The sample selection was taken as many as 2 pieces of wooden fish products, the samples taken would be shaved and then blended and the prepared samples would be tested including analysis of benzo(a)pyrene content and water content. The test method for benzo(a)pyrene uses HPLC and water content testing, using the Moisture Determination Balance FD-660, Analysis of benzo(a)pyrene levels and water content taken from the data of the last 4 years, trend data in research that has been carried out on levels of benzo(a) pyrene and water content, in the electric oven the highest content of benzo(a)pyrene in 2022 is 4.52 ppb and the highest water content in 2021 is 23.50% while conventional smoking has the highest benzo(a)pyrene content in 2019 of 56.6 ppb and the highest water content in 2020 by 19.40%. Testing the water content analysis of the moisture content in the oven is 22.50% and conventional smoking.is 19.40%

Keywords: Wood Fish, Benzo(a)pyrene, Moisture Content, Smoking, Oven

Abstrak

Ikan kayu adalah salah satu jenis produk olahan ikan yang telah mengalami rangkaian proses seperti perebusan dan pengasapan bertingkat, hingga teksturnya menjadi sekeras kayu dan berwarna cokelat tua kehitaman. Biasanya olahan ikan kayu menggunakan ikan cakalang, akan tetapi ikan kayu yang diolah dengan asap menyebabkan kadar benzo(a)piren pada daging ikan kayu tinggi. Pemilihan sampel diambil sebanyak 2 potong produk ikan kayu sampel yang diambil akan diserut kemudian akan diblender dan sampel yang sudah disiapkan akan dilakukan pengujian diantaranya anilisa kadar benzo(a)piren dan kadar air. Metode pengujian benzo(a)piren menggunakan HPLC dan pengujian kadar air menggunakan alat Moisture Determination Balance FD-660, Analisa kadar benzo(a)piren dan kadar air diambil dari data 4 tahun terakhir. data trend pada penelitian yang telah dilakukan kadar benzo(a)piren dan kadar air, pada oven listrik paling tinggi kadar benzo(a)piren ditahun 2022 sebesar 4.52 ppb dan kadar air tertinggi ditahun 2021 sebesar 23.50% sedangkan pengasapan konvensional kadar benzo(a)piren paling tinggi ditahun 2019 sebesar 56.6 ppb dan kadar air tertinggi ditahun 2020 sebesar 19.40%. Pengujian analisa kadar air kadar air pada oven sebesar 22.50% dan pengasapan konvensional sebesar 19.40%

Kata Kunci: Ikan Kayu, Benzo(a)piren, Kadar Air, Pengasapan, Oven.

Referensi

Agus, T. S. W., Swastawati, F. dan Anggo, A. D. 2014. Kualitas Ikan Pari (Dasyatissp) Asap Yang Diolah Dengan Ketinggian Tungku Dan Suhu Yang Berbeda. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan. 3(1):147-156.

Berhimpon, S., Dien H. A. dan Montolalu, R. I. 2003. Processing And The Prospect Of Katsuo-bushi (Ikan Kayu) Of North Sulawesi, Indonesia. Journal of International, Presented at The DGHE-JSPS International Wor shop on “The Quality Improvement of Traditional Fisheries Products in Asian Region”. Semarang. pp 25-26.

Berhimpon, S., H. Dien, R. Montolalu, 2002. Processing and The Prospect of Katsuobushi (Ikan kayu) of North Sulawesi, Indonesia: A Review. Fish Handling and Processing Laboratory. Faculty of Fisheries and Marine Science.Sam Ratulangi University. Manado

Chen, J. dan Chen, S. 2005. Removal of Polycyclic Aromatic Hydrocarbons by Low Density Polyethylene from Liquid Model and Roasted Meat. Food Chemistry. 90(3):461 469..

Emeliza P, Henny D, Josefa K. Studi Keberadaan Bakteri Patogen Pada Ikan Kayu (Katsuwobushi) Yang Diproses Dengan Asap Cair. Jurnal Media Teknologi Hasil Perikanan. Universitas Sam Ratulangi, Manado

European Commission. 2005. Directive No. 208/2005, amending Regulation (EC) No. 466/2001 as regards Polycyclic Aromatic Hydrocarbons. Official Journal of European Union, Brussels, Belgium.

Pszczola, D. E. 1995. Tour Highlights Production and Uses of Smoked-Based Flavours. Liquid Smoke-A Natural Aqueous Condensate of Wood Smoke Provides Various Advantages, in Addition to Flavour and Aroma. Journal Food Tecnology. 49(1): 70- 74.

Standard Nasional Indonesia (SNI), 2017. Ikan Kayu Bagian Spesifikasi. SNI 2691:2017. ICS 67.120.30 Badan Standardisasi Nasional. Jakarta

WHO. 1987 Evaluation of Certain Food Additives and Contaminants. WHO Technical Report Series 31. JECFA.

Wibowo, S.2000. Industri Pengasapan Ikan. Penebar Swadaya. Jakarta.

Diterbitkan

2022-11-30

Cara Mengutip

Zagoto, E. B. S., Mewengkang, H. W., Mongi, E. L., Montolalu, R. I., Harikedua, S. D., & Mentang, F. (2022). Benzopyrene And moisture content In Wood Fish (Katsuobushi) Processed Using Conventional Smoking And Oven. JURNAL PERIKANAN DAN KELAUTAN TROPIS, 11(2), 30–37. https://doi.org/10.35800/jpkt.v11i2.44054

Artikel paling banyak dibaca berdasarkan penulis yang sama