Conventional and Non-conventional Smoking on Microbial Quality and Histamine of Ikan Fufu  (Smoked Fish)

Sitti Salmiyah A.Bahruddin; Fahmi Abdul Hamid

doi:10.18535/ijsrm/v9i12.nd01

Abstract

Fish is a commodity with high nutritional value. The content of this nutritional value causes fish to be easy to decompose. Therefore, it is necessary to develop and process skipjack fufu (smoked skipjack) fish that improve the quality of smoked skipjack tuna (smoked skipjack) chemically, microbiologically, and with low histamine content. The purpose of this study was to determine the chemical, microbiological, and histamine quality of smoked fish with conventional and non-conventional smoking. This type of research was a quantitative study with a randomized block design. This research is a laboratory experiment with two treatments, namely conventional and non-conventional methods equipped with three replications and three blocks.

The results of the test on the third day (H3) and the ninth day (H9) of storage showed that there was no growth of Salmonella sp. and Vibrio cholera in smoked fish samples with conventional (P2) and non-conventional (P1) smoking techniques. There were differences in non-conventional and conventional smoking on the histamine content in smoked fish.

Conclusion. There was no growth of Salmonella sp and Vibrio cholera in smoked fish. There is a difference in the histamine content of conventional (P2) and non-conventional (P1) smoking techniques in smoked fish.

Keywords

Chemical qualityhistaminemicrobialsmoked fish

References

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[refR-2] Amra, N., Ali, N. M., & Hamid, F. A. (2018). Identifikasi Bakteri Escherichia Coli(E.Coli) Dan Vibrio sp Pada Ikan Asap di Kota Ternate. Jurnal Kesehatan, 3(1), 1–6.Google Scholar ↗

[refR-3] Ekawati, P., Martini, & Yuliawati, S. (2005). Kontaminasi Staphylococcus aureus Pada Ikan Asap di Tingkat Produsen dan Penjual di Semarang. Jurnal Kesehatan Masyarakat Indonesia, 2(2), 70–76.Google Scholar ↗

[refR-4] Fendjalang, S. N. M. (2018). Analisis Kimia Ikan Tuna Asap Pada Beberapa Pasar Tradisional Di Tobelo, Kabupaten Halmahera Utara. Prosiding Seminar Nasional KSP2K, 1(2), 174–178.Google Scholar ↗

[refR-5] Hadinoto, S., Kolanus, J. P. M., & Manduapessy, K. R. W. (2016). The Characteristic of Quality Skipjack Tuna (Katsuwonus pelamis) Liquid Smoke Using Liquid Smoke from Coconut Shell. Majalah Biam Kementerian Perindustrian, 12(1), 20–26.Google Scholar ↗

[refR-6] Hamid, F. A. (2018). Perilaku Keamanan Pangan Dengan Kualitas Ikan Asap Di Pasar Kota Ternate. Jurnal Riset Kesehatan, 7(1), 51–56.Google Scholar ↗

[refR-7] Joshi, P. A., & Bhoir, V. S. (2011). Study of Histamine Forming Bacteria in Commercial fish samples of Kalyan city. International Journal of Current Scientific Research, 1(2), 39–42.Google Scholar ↗

[refR-8] Kanki, M., Yoda, T., Tsukamoto, T., & Baba, E. (2007). Histidine Decarboxylases and Their Role In Accumulation of Histamine In Tuna and Dried Saury. Applied and Environmental Microbiology, 73(5), 1467–1473. https://doi.org/10.1128/AEM.01907-06DOI ↗Google Scholar ↗

[refR-9] Kekenusa, J. S., Watung, V. N. ., & Hatidja, D. (2012). Analisis Penentuan Musim Penangkapan Ikan Cakalang (Katsuwonus Pelamis)di Perairan Manado Sulawesi Utara. Jurnal Ilmiah Sains, 12(2), 112–119. https://doi.org/10.35799/jis.12.2.2012.704DOI ↗Google Scholar ↗

[refR-10] Magawata, I., & Musa, T. (2015). Quality Characteristics Of Three Hot-Smoked Fish Species Using Locally Fabricated Smoking Kiln. International Journal of Fisheries and Aquatic Studies, 2(5), 88–92.Google Scholar ↗

[refR-11] Mailoa, M. N., Lokollo, E., Nendissa, D. M., & Harsono, P. I. (2019). Karakteristik Mikrobiologi dan Kimiawi Ikan Tuna Asap. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(1), 89–99. Diambil dari https://core.ac.uk/download/pdf/291864206.pdfGoogle Scholar ↗

[refR-12] Mewengkang, H. W. (2010). Identifikasi Vibrio Sp Pada Gonad Ikan Cakalang (Katsuwonus Pelamis L). Jurnal Perikanan Dan Kelautan Tropis, 6(1), 18. https://doi.org/10.35800/jpkt.6.1.2010.109DOI ↗Google Scholar ↗

[refR-13] Peivasteh-Roudsari, L., Rahmani, A., Shariatifar, N., Tajdar-Oranj, B., Mazaheri, M., Sadighara, P., & Khaneghah, A. M. (2020). Occurrence Of Histamine In Canned Fish Samples (Tuna, Sardine, Kilka, And Mackerel) From Markets In Tehran. Journal of Food Protection, 83(1), 136–141. https://doi.org/10.4315/0362-028X.JFP-19-288DOI ↗Google Scholar ↗

[refR-14] Prasetyo, D. Y. B., Darmanto, Y. S., & Swastawati, F. (2015). Efek Perbedaan Suhu Dan Lama Pengasapan Terhadap Kualitas Ikan Bandeng (Chanos Chanos Forsk) Cabut Duri Asap. Jurnal Aplikasi Teknologi Pangan, 4(3), 94–98. https://doi.org/10.17728/jatp.v4i3.134DOI ↗Google Scholar ↗

[refR-15] Radjawane, C., Darmanto, Y. S., & Swastawati, F. (2016). Kajian Kandungan Histamin Ikan Cakalang (Katsuwonus pelamis) Segar Dan Asap Pada Sentral Pengolahan Ikan Asap di Kota Ambon. Prosiding Seminar Nasional Kelautan Universitas Trunojoyo Madura, 316–320.Google Scholar ↗

[refR-16] Singh, A., Mittal, A., & Benjakul, S. (2021). Undesirable Discoloration In Edible Fish Muscle : Impact Of Indigenous Pigments, Chemical Reactions , Processing , And Its Prevention. https://doi.org/10.1111/1541-4337.12866DOI ↗Google Scholar ↗

[refR-17] Tumonda, S., Mewengkang, H. W., & Timbowo, S. M. (2017). Kajian Mutu Ikan Cakalang (Katsuwonus Pelamis L) Asap Terhadap Nilai Kadar Air Dan Ph Selama Penyimpanan. Media Teknologi Hasil Perikanan, 5(2), 64. https://doi.org/10.35800/mthp.5.2.2017.14937DOI ↗Google Scholar ↗