Application of different Fresh Fish Handling Technique on the Quality of Raw Ingredients of Pindang Production
Pandit I Gde Suranaya(1*)
(1) Faculty of Agriculture, Department of Fisheries and Marine, Warmadewa University
(*) Corresponding Author
Abstract
Histamine toxicity can be occurred after consumsing decomposing fish (pindang). The community (fishermen) perform different handling techniques on raw materials of pindang to slow down the decomposition process. This research is aimed to know the influence of various techniques of handling fish on the quality of raw materials of pindang. This research used completely randomized design with single factor. This study compared various methods of fish handling commonly used by community (fisherman in Kusamba village) to maintain the quality of raw materials of pindang, such as: kept on room temperature (technique A), add 1 kilogram crushed ice for 4 kilogram fishes (technique B), add 10% salt (technique C), and combination of technique B and C (ice and fish combination 1:8 plus 5% salt as technique D). Diversity analysis show a significant influence of different techniques of fish handling on the quality of raw material of pindang (p value <0.05). Addition of crushed ice show the best quality result among fish handling technique with histamine levels 11.30 mgN%, moisture content 74.53%, TVB 20.19 mgN%, salt 0.32%, bacteria 13 x 101 colonies / g, and negative coliform. Organoleptic assessment for B techniques also show the best result with visibility score 8.0 (bright, strong, and thin scale), eye 7.7 (convex, slightly foggy cornea, slightly faint pupil), odor 7.8 (soft odor), and texture 7.8 (elastic).
Keywords
Full Text:
PDFReferences
Allene, G., Green, D.P, Bolton, G.E. 2004. Control of histamin production in current commercial fishing operations for Mahi-Mahi (Coryphaena hippurus) and Yellowfin Tuna (Thunnus albacores) in North Carolina. Corresponding author : dave_green@ncsu.edu.
Anonimus. 1994. Standar Nasional Indonesia. Balai Bimbingan dan Pengujian Mutu Hasil Perikanan. Dirjen Perikanan dan Kelautan. Jakarta.
Anonimus. 2002. Petunjuk Teknis Pengambilan Contoh dan Pengujian Organoleptik. Laboratorium Pembinaan dan Pengujian Mutu Hasil Perikanan. Dinas Perikanan dan Kelautan. Provinsi Bali.
Anonimus. 2006b. Assessment of Fish Quality. Biochemical and Chemical Methods. http :/Ch16, Ch17, Ch18.htm. Diakses 2/3/2006.
Asikin, A.N., Maidie, A., Saptiani, G., Sarwono. 2004. Pelatihan Penanganan Hasil Produk Perikanan dengan Menggunakan Metode Rantai Dingin. Fakultas Perikanan dan Kelautan Universitas Mulawarman – Indonesia Cold Chain Project and Texas A&M University. Samarinda.
Biomedix. 2003. Users Manual Microstrip Reader P300 Series. Pomona Technology Centre. California State Polytechnic University. Pomona.
Chamberlain, T. 2001. Histamin Levels in Longlined tuna in Fiji : A Comparison of Samples from Two Different Body Sites and The Effect of Storage at Different Temperatures. J.Nat.Sci. 19 : 30-34.
Fatuni, Y.S., Suwandy, R., Jaecob, A.M. 2014. Identifikasi kadar histamine dan bakteri pembentuk histamine dari pindang badeng tongkol. JPHPI 17: 112-118.
Fardiaz S., 1989. Mikrobiologi Pangan. Departemen Pendidikan dan Kebudayaan. Direktorat Jenderal Pendidikan Tinggi. Pusat Antar Universitas Pangan dan Gizi. IPB. Bogor.
Guizani, N., Al-Busaidy, M.A., Al-Belushi., A. Mothershaw & M.S. Rahman. 2005. The effect of storage temperature on histamine production and the frehness of Yellowfin Tuna (Thunnus lbacores). Food Research Int. 38: 215-222.
Juharni. 2013. Pengaruh konsentrasi garam dan lama fermentasi terhadap kadar histamine peda ikan kembung perempuan (Rastrelinger nelectus). Agrikan 6(1):73-80.
Kerr, M., Lawicki, P., Aguirre, S., Rayner. 2002. Effect of storage conditions on histamine formation in fresh and canned tuna. State Chemitry Laboratory, Werrbee. Victorian Government Departement of Human Services.
Lay ,B.W., Hastowo, S. 2000. Mikrobiologi. Rajawali Press. Jakarta.
Pandit, I.G.S, Mangku, I.G.P. 2002. Pengaruh penyiangan terhadap mutu ikan kakap merah (Lutjanus sanguineus) segar selama penyimpanan dengan es pada suhu chilling. B.288-B.293. Proseding Seminar Nasional Peran Pendidikan dalam Meningkatkan Ketangguhan Industri Pangan di Era Pasar Bebas. Malang. 30-31 Juli 2002.
Pandit, I.G.S., 2004. Teknologi Penanganan dan Pengolahan Ikan. Penerbit PT. Bali Post. Denpasar.
Pandit, I.G.S., Mangku, I.G.P, Darmadi, I.M. 2008. Peningkatan Keamanan Ikan Tongkol(Auxis tharzard, Lac) dengan Penerapan Teknologi Tepat Guna. Hibah Bersaing DIKTI. Universitas Warmadewa. Denpasar.
Patange, S.B., Mukundan M.K, Kumar K.A. 2005. A simple and rapid method for colorimetric determination of histamine in fish flesh. Food Control 16: 465-472.
Pratista, A. 2002. Aplikasi SPSS 11.05 dalam Statistik dan Rancangan Percobaan. Penerbit Alfabeta. Bandung.
Sasaki, D.M. 2001. Scombroid Fish Poisoning : A Review. Clinical Syndromes Diagnosis Therapeutic Management.
Silva, M. V., Pinho, O., Ferreira, I., Plestilova, L., Gibbs, P.A. 2002. Production of histamine and tyramine by bacteria isolated from Portuguese vacuum-packed cold-smoked fish. Food Control 13:457-461.
DOI: https://doi.org/10.22146/jfs.27819
Article Metrics
Abstract views : 4791 | views : 14525Refbacks
- There are currently no refbacks.
Copyright (c) 2017 Jurnal Perikanan Universitas Gadjah Mada
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Jurnal Perikanan Universitas Gadjah Mada (print ISSN 0853-6384; online ISSN 2502-5066) is published by Department of Fisheries, Universitas Gadjah Mada in collaboration with Semnaskan UGM (Seminar Nasional Tahunan Hasil Perikanan dan Kelautan) and ISMFR (International Symposium on Marine and Fisheries Research).
View My Stats