Efek Penambahan Ekstrak Daun Tagalolo (Ficus Septica Burm. F) terhadap Kadar Histamin dan Total Bakteri Ikan Cakalang (Katsuwonus pelamis L)

Authors

  • Marledi Kaunsui Fishery Product Technology Study Program, Department of Fish Processing Technology, Faculty of Fisheries and Marine Science, Sam Ratulangi University
  • Charles Masinambou
  • Ella Dertina Saragih Fishery Product Technology Study Program, Department of Fish Processing Technology, Faculty of Fisheries and Marine Science, Sam Ratulangi University
  • Silvana D Harikedua Program Studi Teknologi Hasil Perikanan, Jurusan Pengolahan Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi http://orcid.org/0000-0002-2390-3953
  • Engel Pandey Fishery Product Technology Study Program, Department of Fish Processing Technology, Faculty of Fisheries and Marine Science, Sam Ratulangi University
  • Djuhria Wonggo Fishery Product Technology Study Program, Department of Fish Processing Technology, Faculty of Fisheries and Marine Science, Sam Ratulangi University
  • Lita Montolalu Fishery Product Technology Study Program, Department of Fish Processing Technology, Faculty of Fisheries and Marine Science, Sam Ratulangi University
  • Daisy Monica Makapedua Fishery Product Technology Study Program, Department of Fish Processing Technology, Faculty of Fisheries and Marine Science, Sam Ratulangi University

DOI:

https://doi.org/10.35800/mthp.11.1.2023.54138

Abstract

Histamine is one of the important parameters in determining the quality of fish quality, especially in fishery products that will be exported. This study aims to determine the effect of adding tagalolo leaf water extract on histamine levels and total plate counts in fresh skipjack (Katsuwonus pelamis L). The results showed that tagalolo leaves have the potential to slow down the rate of histamine and bacterial development in fish

Keyword: skipjack, histamine, tagalolo leaves, total plate count

 

Histamin merupakan salah satu parameter penting dalam penentuan kualitas mutu ikan terutama pada produk perikanan yang akan diekspor. Penelitian ini bertujuan untuk mengetahui efek penambahan ekstrak air daun tagalolo terhadap kadar histamin dan angka lempeng total pada ikan cakalang (Katsuwonus pelamis L) segar. Hasil penelitian menunjukkan bahwa daun tagalolo memiliki potensi untuk dapat memperlambat laju perkembangan histamin dan bakteri pada ikan.

Kata kunci: ikan, histamine, daun tagalolo, angka lempeng total

Author Biography

Silvana D Harikedua, Program Studi Teknologi Hasil Perikanan, Jurusan Pengolahan Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi

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ORCID iD iconhttps://orcid.org/0000-0002-2390-3953

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Published

12/31/2023

How to Cite

Kaunsui, M., Masinambou, C., Saragih, E. D., Harikedua, S. D., Pandey, E., Wonggo, D., Montolalu, L., & Makapedua, D. M. (2023). Efek Penambahan Ekstrak Daun Tagalolo (Ficus Septica Burm. F) terhadap Kadar Histamin dan Total Bakteri Ikan Cakalang (Katsuwonus pelamis L). Media Teknologi Hasil Perikanan, 11(1), 51–58. https://doi.org/10.35800/mthp.11.1.2023.54138

Issue

Vol. 11 No. 1 (2023)

Section

Articles

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