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Title: | Identifikasi Indikator Pembeda Asal Formaldehida Pada Ikan Tongkol, Kembung, dan Ekor Kuning Berdasarkan Parameter Kemunduran Mutu |
Other Titles: | Identification Of Differentiating Indicators Of Formaldehyde Origin Based On Parameters Of Quality Deterioration Value In Tuna, Mackerel and Yellowtail. |
Authors: | Nurjanah Nurhayati, Tati Barokah, Giri Rohmad Leani, Ni Made Alsipa Marta |
Issue Date: | 2023 |
Publisher: | IPB University |
Abstract: | Keamanan pangan merupakan suatu hal yang perlu diperhatikan dalam
membangun sektor perikanan. Penyalahgunaan formalin sebagai bahan pengawet
ikan merupakan salah satu permasalahan yang kerap ditemukan di Indonesia.
Akan tetapi, secara alami ikan dapat membentuk senyawa formaldehida melalui
reaksi trimetilamin oksida (TMAO). Hal ini menyebabkan sulitnya membedakan
ikan dengan dan tanpa penambahan formaldehida. Penelitian ini bertujuan
mengindentifikasi indikator pembeda berdasarkan parameter laju kemunduran
mutu (organoleptik, nilai pH, TVB, FA, dan DMA) pada ikan tongkol, ekor
kuning dan kembung dengan penambahan dan tanpa penambahan formalin selama
8 minggu dalam penyimpanan beku. Indikasi ikan yang mengandung formalin
selama masa penyimpanan yaitu tingginya kandungan formaldehida serta DMA
seiring dengan lama penyimpanan. Parameter organoleptik pada penelitian ini
belum dapat dijadikan sebagai parameter pembeda yang kuat The development of the fishing industry must take food safety into account. Formalin misused is one of the problems that is often found in Indonesia. However, fish are naturally able to form formaldehyde compounds through the reaction of trimethylamine oxide (TMAO). As a result, it becomes challenging to distinguish between fish possessing endogenous formaldehyde content and fish containing formalin during storage. This study aims to identify differentiating indicators with and without the addition of formaldehyde in tuna, mackerel, and yellowtail based on quality rating rate parameters (organoleptic, pH value, TVB, formaldehyde, and DMA) for 8 weeks with frozen storage. Indications of fish containing formalin during storage are high levels of total formaldehyde and DMA. Organoleptic parameters in this study could not be used as strong differentiating parameters. |
URI: | http://repository.ipb.ac.id/handle/123456789/127901 |
Appears in Collections: | UT - Aquatic Product Technology |
Files in This Item:
File | Description | Size | Format | |
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01 Watermark (Cover) - SKRIPSI - (C34190076) NI MADE ALSIPA MARTA LEANI.pdf Restricted Access | Cover | 394.54 kB | Adobe PDF | View/Open |
02 Watermark (Fullteks) - SKRIPSI - (C34190076) NI MADE ALSIPA MARTA LEANI.pdf Restricted Access | Fulltext | 2.59 MB | Adobe PDF | View/Open |
03 Watermark (Lampiran) - SKRIPSI - (C34190076) NI MADE ALSIPA MARTA LEANI.pdf Restricted Access | Lampiran | 1.1 MB | Adobe PDF | View/Open |
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