Karakteristik mutu siomai ikan toman (Channa micropeltes) selama penyimpanan The quality characteristics of Indonesian snakehead (Channa micropeltes) fish shumai on storage
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Accepted
16 November 2023
Published
9 January 2024
Keywords:
-
microbiology, moisture content, organoleptic, pH, total plate count
Abstract
The Indonesian snakehead fish, a species of freshwater fish, possesses significant economic and nutritional worth.Fish shumai is a perishable product that is susceptible to microbial degradation, resulting in a limited shelf life. Cinnamon powder's potential to prevent the degradation of shumai quality is attributable to its antibacterial properties. The objective of this study was to evaluate the quality attributes of Indonesian snakehead fish shumai with the addition of 1% cinnamon powder based on the weight of the fish, considering the parameters of moisture content, pH, total plate count (TPC), and organoleptic properties on days 0, 1, 2, and 3.Chemical, microbiological, and organoleptic parameters were observed every day on days 0, 1, 2, and 3, with three replications. The findings of the study indicated that the moisture content of toman fish siomai varied during storage, ranging from 54.30% to 56.62%, with a pH range of 6.07% to 6.20%, and a total plate count ranging from 0.1×104 to 15,167×104 colony-forming units per milliliter. The findings of the organoleptic test indicated that the panelists' approval of all observed parameters diminished as the storage duration increased.
References
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Gozhali, I. (2019). Korelasi lama penyimpanan terhadap karakteristik bakso ikan patin (Pangasius sp.) dengan pengawet alami. [Skripsi]. Universitas Pasundan Bandung.
Handayani, E., Swastawati, F., & Rianingsih, L. (2019). Shelf life of tilapia (Oreochromis niloticus) dumplings with addition of bagasse liquid smoke during storage at chilling temperature (±5°C). Jurnal Perikanan Universitas Gadjah Mada, 21(2), 111-118. https://doi.org/10.22146/jfs.42017
Helmalia, A.W., Putrid., & Dirpan, A. (2019). Potensi rempah-rempah tradisional sebagai sumber antioksidan alami untuk bahan baku pangan fungsional. Canrea Journal, 2(1), 26-31. https://doi.org/10.20956/canrea.v2i1.113
Kaiang, D.B., Montolalu, L.A.D.Y. & Montolalu, R.I. (2016). Kajian Mutu Ikan Tongkol (Euthynnus affinis) Asap Utuh Yang Dikemas Vakum Dan Non Vakum Selama 2 Hari Penyimpanan Pada Suhu Kamar. Jurnal Media Teknologi Hasil Perikanan, 4(2), 75-84.
Kiwak, P.H., Reo, A.R., Montolalu, L.A.D.Y., Pandey, E.V., Kaseger, B.E. & Makapedua, D.M. (2018). Pengujian TPC, Kadar Air Dan pH Pada Ikan Kayu Cakalang (Katsuwonus pelamis) Yang Di Simpan Pada Suhu Ruang. Jurnal Media Teknologi Hasil Perikanan, 6(3), 71 – 76.
Leviana, W., & Paramita, V. (2017). Pengaruh suhu terhadap kadar air dan aktifitas air dalam bahan pada kunyit (Curcuma longa) dengan alat pengering electrical oven. Jurnal Metana Universitas Diponegoro, 13(2), 37-44. https://doi.org/10.14710/metana.v13i2.18012
Muhammad, D. R. A., Tuenter, E., Patria, G. D., Foubert, K., Pieters, L., & Dewettinck, K. (2020). Phytochemical composition and antioxidant activity of Cinnamomum burmannii Blume extracts and their potential application in white chocolate. Food Chemistry, 340, 1-8. https://doi.org/10.1016/j.foodchem.2020.127983
Nasution, L. M. (2020). Statistik Deskriptif. Jurnal Hikmah, 14 (1), 49-55.
Nawasari, I. P. S. (2018). Kajian potensi kayu manis dan teh sebagai pangan antidiabetes. Jurnal Kesehatan, 9(3), 485-497. http://dx.doi.org/10.26630/jk.v9i3.874
Pratiwi, S. U. T., Lagendijk, S. D., Wert, R., Idroes, T., Hertiani, C. V. D, & Hondel. (2015). Effect of Cinnamomum burmannii nees ex B1. and Massoia aromatic becc. essential oils on planktonic growth and biofilm formation of Pseudomonas aeruginosa and Staphylococcus aureus in vitro. International Journal of Applied Research In Natural Product, 8(2), 1-13. https://doi.org/10.4172/2376-0354.1000119
Prasetyorini, Utami, N. F., Yulianita, Novitasari, N., & Fitriyani, W. (2021). Potensi ekstrak refluks kulit batang kayu manis (Cinnamomum burmannii) sebagai antijamur Candida albicans dan Candida tropicalis. Fitofarmaka: Jurnal Ilmiah Farmasi, 11(2), 164-178. https://doi.org/10.33751/jf.v11i2.2272
Radityo, C. T., Darmanto, Y. S., & Romadhon. (2014). Pengaruh penambahan egg white powder dengan konsentrasi 3% terhadap kemampuan pembentukan gel surimi dari berbagai jenis ikan. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 3(4), 1-9.
Rahmadani, A. (2017). Analisis komponen kimia minyak atsiri kulit kayu manis serta uji aktivitas antioksidan dan antibakteri. [Skripsi]. Universitas Sumatera Utara.
Sana, S., Arshad, S. M. U., Farhan, Ahmad, R., Ali, I., & Tabussam, T. (2019). Nutritional characterization of cinnamon and turmeric with special reference to their antioxidant profile. International Journal of Biosciences, 15(4), 178-187. https://doi.org/10.1186/s12944-020-01223-9
Shahid, M. Z., Saima, H., Yasmin, A., Nadeem, M. T., Imran, M., & Afzaal, M. (2018). Antioxidant capacity of cinnamon extract for palm oil stability. Lipids in Health and Disease, 17(1), 1–8. https://doi.org/10.1186/s12944-018-0756-y
Sirait, J., Ira S. N., & Leksono T. (2018). Pengaruh perbedaan konsentrasi dan lama perendaman larutan kulit kayu manis (Cinnamomum zeylanicu) terhadap daya simpan ikan kembung (Rastrelliger kanagurta) Segar. Jurnal Online Mahasiswa Fakultas Perikanan Dan Kelautan Universitas Riau, 5, 1-15.
Sirait, J. (2019). Pengeringan Dan Mutu Ikan Kering. Jurnal Riset Teknologi Industri, 13(2), 303 -303.
Suwetja, I. K. (2007). Biokimia hasil perikanan. Universitas Sam Ratulangi Manado.
Wahyuni, Z. A. (2017). Pengaruh lama sterilisasi pada proses pengalengan terhadap mutu dan masa simpan ares. [Skripsi]. Universitas Mataram.
Akowuah, A. G., Mariam, A., Tan, C. S., & Mun, F. Y. (2013). GC-MS determination of major bioactive constituents and anti-oxidative activities of aqueous extracts of Cinnamomum burmannii blume stem. The Natural Products Journal, 3 (4), 243-248.
Agusman, A. (2013). Modul Penanganan Mutu Fisis: Pengujian organoleptik teknologi pangan. Universitas Muhamadiyah Semarang.
Anto, A., & Rato, R. (2018). Pengaruh penambahan bubuk kayu manis (Cinnamomum burmanni) terhadap sifat kimia dan total mikroba pada nugget ayam. Jurnal Agropolitan, 5(1), 1-11.
Anwar, C., Irhami & Kemalawaty, M. (2018). Pengaruh Jenis Ikan dan Metode Pemasakan terhadap Mutu Abon Ikan. FishtecH – Jurnal Teknologi Hasil Perikanan, 7 (2), 138-147ISSN: 2302-6936 (Print), (Online, http://ejournal.unsri.ac.id/index.php/fishtech).
Ariestiani, B., Purbowatingrum, Ngadiwiyana, Ismiyarto, Fachriyah, E., & Nurani, K. (2018, Oktober 17). Antioxidant activity from encapsulated cinnamaldehyde-chitosan [Conference session]. The 7th International Seminar on New Paradigm and Innovation on Natural Science and Its Application 17 October 2017, Semarang, Indonesia. Journal of Physics: Conference Series. https://doi.org/10.1088/1742-6596/1025/1/012132
Arimbi, H. Y. (2021). Total mikroba dan cemaran bakteri patogen pada ikan kakap (Lutjanus sp.) asal Perairan Banda Aceh. [Skripsi]. Universitas Syiah Kuala.
Arini, L. D. D. (2017). Faktor-faktor penyebab dan karakteristik makanan kadaluarsa yang berdampak buruk pada kesehatan masyarakat. Jurnal Teknologi dan Industri Pangan, 2(1), 15-24. https://doi.org/10.33061/jitipari.v2i1.1531
Association of Official Analytical Chemist. (2005). Official Methods of Analysis (18 Edn). Association of Official Analytical Chemist Inc.
Badan Pusat Statistik Kalimantan Tengah. (2023). Provinsi Kalimantan Tengah dalam angka 2023.
Badan Standardisasi Nasional. (2006). Cara Uji Mikrobiologi Bagian 2: SNI 01-2332.2-2006.
Badan Standardisasi Nasional. (2013). Siomai Ikan. SNI 7756-2013.
Candra., Puspitasari, F. & Rahmawati, H. (2020). Proksimat Dan Organoleptik Siomay Ikan Lele (Clarias batrachus) Dengan Perbandingan Tepung Dan Daging. Prosiding Seminar Nasional Lingkungan Lahan Basah Volume 5 Nomor 2 Halaman 63-66 April 2020 p-ISSN 2623-1611 e-ISSN 2623-1980 © Lembaga Penelitian dan Pengabdian Kepada Masyarakat, Universitas Lambung Mangkurat.
Ervina, M., Lie, H. S., Diva, J., Caroline, Tewfik, S., & Tewfik, I. (2019). Optimization of water extract of Cinnamomum burmannii bark to ascertain its in vitro antidiabetic and antioxidant activities. Biocataliysis and Agricultural Biotechnology, 23(3), 1346-1350. https://doi.org/10.1016/j.bcab.2019.101152
Firdaus, G. A., Sriyani, N. L. P., & Oka, A. A. (2022). Pengaruh lama marinasi dengan bubuk kayu manis (Cinnamomum burmannii) terhadap total plate count dan kualitas fisik daging sapi Bali. Majalah Ilmiah Peternakan, 25(1), 2656-8373.
Firlianty., Rario., Naibaho, E. B., & Elita. (2019). Karakteristik gel HPLC ekstrak ikan toman (Channa micropeltes). Jurnal Agribisnis Perikanan, 12(1), 8-12. https://doi.org/10.29239/j.agrikan.12.1.8-12
Gozhali, I. (2019). Korelasi lama penyimpanan terhadap karakteristik bakso ikan patin (Pangasius sp.) dengan pengawet alami. [Skripsi]. Universitas Pasundan Bandung.
Handayani, E., Swastawati, F., & Rianingsih, L. (2019). Shelf life of tilapia (Oreochromis niloticus) dumplings with addition of bagasse liquid smoke during storage at chilling temperature (±5°C). Jurnal Perikanan Universitas Gadjah Mada, 21(2), 111-118. https://doi.org/10.22146/jfs.42017
Helmalia, A.W., Putrid., & Dirpan, A. (2019). Potensi rempah-rempah tradisional sebagai sumber antioksidan alami untuk bahan baku pangan fungsional. Canrea Journal, 2(1), 26-31. https://doi.org/10.20956/canrea.v2i1.113
Kaiang, D.B., Montolalu, L.A.D.Y. & Montolalu, R.I. (2016). Kajian Mutu Ikan Tongkol (Euthynnus affinis) Asap Utuh Yang Dikemas Vakum Dan Non Vakum Selama 2 Hari Penyimpanan Pada Suhu Kamar. Jurnal Media Teknologi Hasil Perikanan, 4(2), 75-84.
Kiwak, P.H., Reo, A.R., Montolalu, L.A.D.Y., Pandey, E.V., Kaseger, B.E. & Makapedua, D.M. (2018). Pengujian TPC, Kadar Air Dan pH Pada Ikan Kayu Cakalang (Katsuwonus pelamis) Yang Di Simpan Pada Suhu Ruang. Jurnal Media Teknologi Hasil Perikanan, 6(3), 71 – 76.
Leviana, W., & Paramita, V. (2017). Pengaruh suhu terhadap kadar air dan aktifitas air dalam bahan pada kunyit (Curcuma longa) dengan alat pengering electrical oven. Jurnal Metana Universitas Diponegoro, 13(2), 37-44. https://doi.org/10.14710/metana.v13i2.18012
Muhammad, D. R. A., Tuenter, E., Patria, G. D., Foubert, K., Pieters, L., & Dewettinck, K. (2020). Phytochemical composition and antioxidant activity of Cinnamomum burmannii Blume extracts and their potential application in white chocolate. Food Chemistry, 340, 1-8. https://doi.org/10.1016/j.foodchem.2020.127983
Nasution, L. M. (2020). Statistik Deskriptif. Jurnal Hikmah, 14 (1), 49-55.
Nawasari, I. P. S. (2018). Kajian potensi kayu manis dan teh sebagai pangan antidiabetes. Jurnal Kesehatan, 9(3), 485-497. http://dx.doi.org/10.26630/jk.v9i3.874
Pratiwi, S. U. T., Lagendijk, S. D., Wert, R., Idroes, T., Hertiani, C. V. D, & Hondel. (2015). Effect of Cinnamomum burmannii nees ex B1. and Massoia aromatic becc. essential oils on planktonic growth and biofilm formation of Pseudomonas aeruginosa and Staphylococcus aureus in vitro. International Journal of Applied Research In Natural Product, 8(2), 1-13. https://doi.org/10.4172/2376-0354.1000119
Prasetyorini, Utami, N. F., Yulianita, Novitasari, N., & Fitriyani, W. (2021). Potensi ekstrak refluks kulit batang kayu manis (Cinnamomum burmannii) sebagai antijamur Candida albicans dan Candida tropicalis. Fitofarmaka: Jurnal Ilmiah Farmasi, 11(2), 164-178. https://doi.org/10.33751/jf.v11i2.2272
Radityo, C. T., Darmanto, Y. S., & Romadhon. (2014). Pengaruh penambahan egg white powder dengan konsentrasi 3% terhadap kemampuan pembentukan gel surimi dari berbagai jenis ikan. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 3(4), 1-9.
Rahmadani, A. (2017). Analisis komponen kimia minyak atsiri kulit kayu manis serta uji aktivitas antioksidan dan antibakteri. [Skripsi]. Universitas Sumatera Utara.
Sana, S., Arshad, S. M. U., Farhan, Ahmad, R., Ali, I., & Tabussam, T. (2019). Nutritional characterization of cinnamon and turmeric with special reference to their antioxidant profile. International Journal of Biosciences, 15(4), 178-187. https://doi.org/10.1186/s12944-020-01223-9
Shahid, M. Z., Saima, H., Yasmin, A., Nadeem, M. T., Imran, M., & Afzaal, M. (2018). Antioxidant capacity of cinnamon extract for palm oil stability. Lipids in Health and Disease, 17(1), 1–8. https://doi.org/10.1186/s12944-018-0756-y
Sirait, J., Ira S. N., & Leksono T. (2018). Pengaruh perbedaan konsentrasi dan lama perendaman larutan kulit kayu manis (Cinnamomum zeylanicu) terhadap daya simpan ikan kembung (Rastrelliger kanagurta) Segar. Jurnal Online Mahasiswa Fakultas Perikanan Dan Kelautan Universitas Riau, 5, 1-15.
Sirait, J. (2019). Pengeringan Dan Mutu Ikan Kering. Jurnal Riset Teknologi Industri, 13(2), 303 -303.
Suwetja, I. K. (2007). Biokimia hasil perikanan. Universitas Sam Ratulangi Manado.
Wahyuni, Z. A. (2017). Pengaruh lama sterilisasi pada proses pengalengan terhadap mutu dan masa simpan ares. [Skripsi]. Universitas Mataram.
Authors
AryaniA., EvnaweriE., & AprilianitaR. (2024). Karakteristik mutu siomai ikan toman (Channa micropeltes) selama penyimpanan: The quality characteristics of Indonesian snakehead (Channa micropeltes) fish shumai on storage. Jurnal Pengolahan Hasil Perikanan Indonesia, 27(1), 27-36. https://doi.org/10.17844/jphpi.v27i1.46906
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