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Mutu organoleptik dan kandungan histamin penyedap rasa bubuk ikan tuna sirip kuning (thunnus albacares)

Flavored yellowfin tuna powder flavoring stimulates the development of North Maluku local
food preparations into a seasoning without MSG which in this study was tested directly on
processed vegetables with the aim to determine the organoleptic quality. In addition,
histamine content and pH levels were tested. This type of research is an experimental study
carried out in April - October 2019 in the Laboratory of Food Administration of the
Department of Nutrition Health Polytechnic Ministry of Health Ternate and PT. Saraswanti
Indo Genetech, Bogor. Organoleptic test results obtained organoleptic quality in vegetable
B1 (stir-fried water spinach added yellow fin tuna powder) is preferred with a quality value
of 7.0 for appearance and color, and 6.0 for aroma and taste, than for A1 vegetables
(vegetable soups that are yellow fin tuna powder was added) with a quality value of 6.0 for
appearance and color, and 5.0 for aroma and taste. Different test results between A1 and
A2 as well as B1 and B2 obtained a value of p> 0.05 which means no significant difference.
The content of histamine flavoring powder yellow fin tuna is 81.44 mg / kg and pH 5.76. It
was concluded that yellow fin tuna powder was better added to stir-fried water spinach than
vegetable soup and was not significantly different between vegetables added with yellow fin
tuna powder and other flavorings (with MSG), and the content of histamine and pH was still
relatively safe.

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Informasi Detail
Judul Seri
-
No. Panggil
NONE
Penerbit
Yogyakarta : POLITEKNIK KESEHATAN MAJAPAHIT.,
Deskripsi Fisik
14 hlm
Bahasa
Indonesia
ISBN/ISSN
2085-0204
Klasifikasi
NONE
Tipe Isi
text
Tipe Media
Website
Tipe Pembawa
online resource
Edisi
Vol 13 No 1 November 2021
Subjek
gizi
Jurnal Terakreditasi
Ikan Tuna
Info Detail Spesifik
dapat diakses melalui website
Pernyataan Tanggungjawab
Versi lain/terkait

Tidak tersedia versi lain

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