Karakteristik fisikokimia, mikrobiologi, dan logam berat dari saus kerang manis (Gafrarium pectinatum) Physicochemical characteristics, microbiology, and heavy metal contents from tumid venus (Gafrarium pectinatum) sauce
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Accepted
10 March 2023
Published
12 April 2023
Keywords:
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fermentation, heavy metal, microbiology, physicochemical, tumid venus
Abstract
Tumid venus (Gafrarium pectinatum) is an edible mussel often processed as a side dish in Maluku. The utilization of these shellfish is still traditionally limited and has not been processed to increase their economic value, one of which is made into a sauce product. This study was conducted to examine various aspects, including physical and chemical characteristics, amino acid profile, and bacterial and heavy metal content. This study was a descriptive analysis. The test parameters in this study were physical parameters (viscosity), chemicals (salt content, pH, total acid, and TVBN), amino acid profile, bacterial content (Salmonella, E. coli, and coliform), and content of heavy metals (Pb, Cu, and Hg). The results showed that the viscosity of the sauce was 54.00 cP, pH 5,00; 17.24% salt content, 0.16% acidity and 6.00 mgN/100% TVBN content. It contains 15 kinds of amino acids, including nine types of essential amino acids and six types of non-essential amino acids, and it was found that glutamic acid was more dominant than other amino acids. The bacterial contents included Salmonella (negative), E. coli (<3), coliforms (9.2), and heavy metals (Pb (< 0.5), Cu (0.97), and Hg (0.03)).
References
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Widowati, W., Sastiono, A. & Jusuf, R. R. (2008). Efek toksik logam: Pencegahan dan penanggulangan pencemaran. Penerbit ANDI Yogyakarta.
You, B. J., & Chang, M. H. (1992). Processing of low salt fermented sauce of shelfish with citric acid pretreatment. Korean Journal of Food Science and Technology, 24(6), 541-546.
Assosiation of Official Analytical Chemists. (2005). Official methods of analysis. Assosiation of Official Analytical Chemists
Assosiation of Official Analytical Chemists. (2012). Official methods of analysis. Assosiation of Chemical Chemist.
Assosiation of Official Analytical Chemists. (2015). Official methods of analysis. 968.08 AOAC 4.8.020
Badan Standardisasi Nasional. (2009). Standar Nasional Indonesia 7387. Badan Standardisasi Nasional.
Food and Drug Administration. (2001). Bacteriological analytical manual online.
Ilminingtyas, Hadiwiyoto, H. D., Wisesa, D., & Naruki, S. (2000). Pembentukan fraksi-fraksi protein selama fermentasi ikan peda. Jurnal Agrosains, 13(1), 1–18.
Islami, M. M. (2014). Bioekologi kerang kerek Gafrarium tumidum Röding, 1798 (Bivalvia: Veneridae) di Perairan Teluk Ambon, Maluku. [Tesis]. Institut Pertanian Bogor.
Islami, M. M., Bengen, D. G., & Dody, S. (2018). Spatial variation in population characteristics of venus clam Gafrarium tumidum Roding, 1798 (Bivalvia: Veneridae) in Ambon Bay, Maluku. Journal Marine Research in Indonesia, 43(2), 63-70.
Je, J. Y., Park, J. Y., Jung, W. K., Park, P. J., & Kim, S. K. (2005). Isolation of angiotensin in converting enzyme (ACE) inhibitor from fermented oyster sauce, Crassostrea gigas. Journal of Food Chemistry, 90, 809-814.
Linder, M. C. (1992). Biokimia nutrisi dan metabolisme dengan pemakaian secara kimia. (P. Aminuddin, Penerjemah). UI Press.
Mailoa, M. N. (2017). Analysis of total microbial in marinated scallop (Gafrarium tumidum) during cold storage). Proceedings of the 3rd International Seminar of Sciences. FMIPA Universitas Pattimura.
Mailoa, M. N., Lokollo, E., Nendissa, D. M., & Harsono, P. I. (2019). Karakteristik mikrobiologi dan kimiawi ikan tuna asap. Jurnal Pengolahan Hasil Perikanan Indonesia, 2(1), 89-99.
Park, J. S. (2011). Physicochemical properties of salt-fermented Mytilus edulis added with various seasoning sauces. Korean Journal of Food Preservation, 18(3), 335-340.
Puspitasari, R. L., Elfidasari, D., Hidayat, Y. S, Dinul, F., Qoyyimah, & Fatkhurokhim. (2017). Deteksi bakteri pencemar lingkungan (coliform) pada ikan sapu-sapu asal sungai Ciliwung. Jurnal AL-ASHAR Indonesia Seri Sains dan Teknologi, 4 (1), 24-27.
Rahayu, W. P., Ma'oen, S., Suliantari, & Fardiaz, D. (1992). Teknologi fermentasi hasil perikanan. Penerbit Pusat Antar Universitas (PAU) Pangan dan Gizi Institut Pertanian Bogor.
Rahmawati, S., Farahdiba, A. U., Alfan, O. &. Adhly, R. B. (2018). Identifikasi total coliform, E. coli, dan Salmonella spp. sebagai indikator sanitasi makanan kantin di lingkungan kampus terpadu Universitas Islam Indonesia. Jurnal Sains dan Teknologi Lingkungan, 10(2), 101-114.
Rajapakse, N., Mendis, E., Jung, W. K., Je, J. Y., Kim, S. K. (2005). Purification of a radical scavening peptide from fermented mussel sauce and its antioxidant properties. Food Research International Journal, 38, 175-182.
Simanjorang, E., Nia, K., & Zahidah, H. (2012). Pengaruh penggunaan enzim papain dengan konsentrasi yang berbeda terhadap karakteristik kimia kecap tutut. Jurnal Perikanan dan Kelautan, 3(4), 209-220.
Srimariana, E. S., Silaban, B. br., & Lokollo, E. (2015). Potensi kerang manis (Gafrarium tumidum) di pesisir pantai negeri laha, Teluk Ambon sebagai sumber mineral. Prosiding Seminar Nasional Masyarakat Biodiversitas Indonesia, 1(4), 843-847.
Suprapti, M. L. (2008). Produk-produk olahan ikan: Kecap, dendeng, dan kamaboko. Kanisius.
Susanto, E., Agustini, T. W., Swastawati, F., Surti, T., Fahmi, A. S., Albar, M. F., & Nafis, M. K. (2011). Pemanfaatan bahan alami untuk memperpanjang umur simpan ikan kembung (Rastrelliger neglectus). Jurnal Perikanan, 13(2), 60-69.
Thariq, S. A., Fronthea, S., & Titi, S. (2014). Pengaruh perbedaan konsentrasi garam pada peda ikan kembung (Rastrelliger neglectus) terhadap kandungan asam glutamat pemberi rasa gurih (umami). Jurnal-Pengolahan dan Bioteknologi Hasil Perikanan, 3(3), 104-111.
Uju, Nurhayati, T., Ibrahim, B., Trilaksani, W., & Siburian, M. (2009). Karakterisasi dan recovery protein dari air cucian minced fish dengan membrane reserved osmosis. Jurnal Pengolahan Hasil Perikanan, 12(2), 115 -127.
Wandestri. (2016). Penambahan beberapa konsentrasi xanthan gum terhadap mutu saus tomat (Solanum lycopersicum Lin). Jurnal Online Mahasiswa Fakultas Pertanian Universitas Riau, 3(1), 1-9.
Wattimena, M. L., Thenu, J. L., Wenno, M. R., Nendissa, D. M., & Soukotta, D. (2020). Physico-chemical and microbial characteristics and antibacterial activities of the fermented viscera fish Sauce. Journal of Food Processing and Technology, 11(818), 1-6.
Wenno, M. R., Suprayitno, E., Aulanni’am, & Hardoko. (2016). The physicochemical characteristics and angiotensin converting enzyme (ace) inhibitory activity of skipjack tuna (Katsuwonus pelamis) “bakasang”. Jurnal Teknologi (Sciences & Engineering), 78(4-2), 119-124.
Wenno, M. R. (2017). Peptida bioaktif bakasang (karakteristik fisikokimia, molecular docking & potensinya sebagai anti hipertensi alami). Penerbit Deepublish.
Wenno, M. R., & Loppies, C. R. M. (2019). Phisico-chemical characteristics and amino acids profil of fermented sauce made from tuna loin by-product. Proceedings of The 2nd International Symposium on Marine Science and Fisheries (ISMF2). IOP Conf. Series and Environmental Science, 370 (2019) 012006,
Widowati, W., Sastiono, A. & Jusuf, R. R. (2008). Efek toksik logam: Pencegahan dan penanggulangan pencemaran. Penerbit ANDI Yogyakarta.
You, B. J., & Chang, M. H. (1992). Processing of low salt fermented sauce of shelfish with citric acid pretreatment. Korean Journal of Food Science and Technology, 24(6), 541-546.
Authors
WennoM. R., & LeiwakabessyJ. (2023). Karakteristik fisikokimia, mikrobiologi, dan logam berat dari saus kerang manis (Gafrarium pectinatum): Physicochemical characteristics, microbiology, and heavy metal contents from tumid venus (Gafrarium pectinatum) sauce. Jurnal Pengolahan Hasil Perikanan Indonesia, 26(1), 87-96. https://doi.org/10.17844/jphpi.v26i1.34505
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