Korelasi Nilai Formaldehida Alami dengan Parameter Kemunduran Mutu Ikan Layur (Trichiurus Lepturus) Selama Penyimpanan Suhu Chilling

Abstract

Pembentukan formaldehida (FA) secara alami dapat berlangsung selama proses kemunduran mutu ikan. Salah satu penanganan yang tepat untuk mempertahankan penurunan mutu ikan yaitu dengan penyimpanan suhu chilling. Ikan layur merupakan ikan komersial penting yang menjadi salah satu komoditas ekspor Indonesia. Penelitian ini bertujuan menentukan kadar FA dan korelasinya terhadap parameter kemunduran mutu ikan layur (Trichiurus lepturus) dengan kondisi penyimpanan suhu chilling. Pengamatan dilakukan setiap 2 hari selama 14 hari penyimpanan. Parameter yang diamati adalah organoleptik, morfometrik, proporsi bagian tubuh, komposisi kimia, pH, total volatile base (TVB), trimetilamina (TMA), formaldehida (FA) dan dimetilamina (DMA). Batas aman konsumsi ikan layur direkomendasikan sebelum hari ke-8. Formaldehida alami terdeteksi sejak hari ke-0, cenderung meningkat hingga akhir penyimpanan serta didapatkan nilai tertinggi pada hari ke-10 dan 12 sebesar 9,50 ppm. Nilai FA berkorelasi tinggi terhadap nilai TVB, TMA, tekstur organoleptik (negatif), serta cukup terhadap nilai pH dan DMA.

The formation of formaldehyde (FA) naturally can take place during the process of deterioration of fish quality. One of the proper handling to maintain the decline in fish quality is by chilling temperature storage. Hairtail is an important commercial fish which is one of Indonesia's export commodities. This study aims to determine the level of FA and the correlation to the parameters of the deterioration of the quality of hairtail (Trichiurus lepturus) with chilling temperature storage conditions. Observations were made every 2 days for 14 days of storage. Parameters observed were organoleptic, morphometric, proportion of body parts, chemical composition, pH, total volatile base (TVB), trimethylamine (TMA), formaldehyde (FA) and dimethylamine (DMA). The limit of acceptance of hairtail by organoleptic and analysis of pH value is recommended before the 8th day. Natural formaldehyde was detected since day 0, tends to increase until the end of storage and the highest value was obtained on day 10 and 12 of 9.50 ppm. FA values were highly correlated with TVB, TMA, and organoleptic texture (negative) values and moderately correlated with pH and DMA values.