Kajian Mutu Ikan Layang (Decapterus sp) di Pasar Tradisional Girian Kota Bitung
DOI:
https://doi.org/10.35800/mthp.10.1.2022.38759Keywords:
Quality of Fish, Kite Fish (Decapterus sp)Abstract
Fish in a fresh state has good quality so the selling value is high, conversely if the fish is less fresh has a low quality so the price is low. Freshness in fish has very important role in determining the quality of fishery products. The freshness of the fish cannot be improved but maintained so that proper handling is needed so that the fish can reach the hands of consumers or processing plants in a fresh state. One way to maintain the freshness of fish is to apply cold chains through the provision of ice, in addition to the application of sanitation is also important. The aim of the study was to analyze the quality of fresh kite fish(Decapterus sp.) sold to eight different sellers in the traditional Girian market of Bitung City, which will be taken in the morning. The parameters analyzed were TPC(Total Plate Count),moisture content, pH, and organoleptics. The data obtained is analyzed descriptively. Overall, the best fish quality is obtained in trader H. But in all the parameters obtained still have a quality that is worth consuming.
Keywords:Â Â Â Quality of Fish, Kite Fish, Decapterus sp.
Â
Ikan dalam keadaan masih segar memiliki mutu yang baik sehingga nilai jualnya tinggi, sebaliknya jika ikan kurang segar memiliki mutu yang rendah sehingga harganya rendah. Kesegaran pada ikan mempunyai peranan yang sangat penting dalam menentukan mutu dari produk perikanan. Kesegaran ikan tidak dapat ditingkatkan melainkan dipertahankan sehingga diperlukan penanganan yang tepat agar ikan bisa sampai ke tangan konsumen atau pabrik pengolahan dalam keadaan segar. Salah satu cara mempertahankan kesegaran ikan adalah dengan penerapan rantai dingin melalui pemberian es, selain itu penerapan sanitasi juga merupakan hal yang penting. Tujuan dari penelitian ini adalah menganalisis mutu ikan layang (Deacpterus sp.) segar yang dijual pada delapan penjual berbeda di pasar tradisional Girian Kota Bitung, yang akan diambil di pagi hari. Parameter yang dianalisis adalah TPC (Total Plate Count), kadar air, pH dan organoleptik. Data yang diperoleh dianalisa secara deskriptif. Secara keseluruhan didapatkan mutu ikan terbaik pada pedagang H. Namun pada keseluruhan parameter didapatkan masih mempunyai mutu yang layak dikonsumsi.
Kata kunci:Â Mutu Ikan, Ikan Layang Decapterus sp.
References
[BSN], B. (2006). Ikan Segar-Bagian 1. SNI 01- 2729-1-2006. Badan Standardisasi
Nasional.
Connel, J. (1990). Control of Fish Quality. England: Fishing Book. LTD.
Daud, A., Suriati, & Nuzulyanti. (n.d.). LUTJANUS. Kajian Penerapan Faktor yang
Mempengaruhi Akurasi Penentuan Kadar Air Metode Thermogravimetri, 11-16.
Djafar, R., Harmain, R. M., & Dali , F. A. (2014, Maret 1). Efektivitas Belimbing Wuluh
terhadap Parameter Mutu Organoleptik dan pH Ikan Layang Segar Selama
Penyimpanan Ruang. Ikan Layang Segar Selama Penyimpanan Ruang, II, 23-28.
Junianto. (2003). Teknik Penangkapan Ikan. Penebar Swadaya.
Kiwak, P. H., Reo , A. R., Montulalu, L. A., Pandey, E. V., Kaseger, B. E., & Makapedua,
D. M. (2018, September 3). Jurnal Media Teknologi Hasil Perikanan. Pengujian TPC,
Kadar Air dan pH Pada Ikan Kayu Cakalang (Katsuwonus pelamis) Yang Di Simpan
Pada Suhu Ruang, 76.
Kusnandar, F. (2010). Kimia Pangan Komponen Makro Seri 1. Jakarta : Dian Rakyat.
Maiola, M. N., Savitri, I. K., Lokollo, E., & Kdise, S. S. (2020). Majalah Biam. MUTU
ORGANOLEPTIK IKAN LAYANG (Decapterus sp.) SEGAR, 36-44.
Nasional, B. S. (2011). Stndar Nasional Indonesia. Petunjuk pengujian organoleptik
pengujian organoleptik dan atau sensori, 1-9.
Witomo , C. M., & Wardono , B. (2012). Buletin Riset Sosek Kelautan dan Perikanan Vol. 7
No. 1, 2012. Potret Perikanan Tangkap Tuna, Cakalang Dan Layang Di Kota Bitung ,
-13.
Downloads
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).