Aplikasi perendaman bertingkat garam dan larutan serbuk biji atung terhadap kualitas ikan tuna asin kering Application multilevel immersion salt and atung seed powder on the quality of dried salted tuna
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Accepted
30 December 2023
Published
30 December 2023
Keywords:
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Atuna excelsa subsp. racemosa, Maluku, preservative, salt content, Thunnus albacares
Abstract
Undersized tuna fish processed by Maluku communities results in dried salted tuna, which is a form of preserved fish. The objective of processing raw materials into salted fish was to extend the freshness and longevity of the fish by means of preservation The use of salt for preserving fish has a long-standing tradition. However, some preservatives commonly used in conjunction with salt have been banned because of their harmful effects on the human body. Atuna excelsa subsp. racemosa, commonly known as Atung, is a plant species native to the Maluku region that is often utilized as a natural preservative in the production of food items. This study was designed to evaluate the most effective treatment for multilevel soaking in salt and atung seed solutions to produce high-quality dry salted tuna, taking into account the chemical, microbiological, and sensory aspects of the product. The tuna fish fillets were immersed in salt solutions of 5% and 10% concentrations, followed by soaking in atung solutions of 3%, 4%, and 5% concentrations. The parameters examined included moisture content, protein level, salt concentration, Total Plate Count (TPC), and organoleptic characteristics such as appearance, odor, flavor, and texture. The study findings indicated that variations in salt concentration and atung solution affected the moisture, protein, salt, TPC, and organoleptic content of dried salted tuna fish. The optimal treatment, comprising 10% salt and 4% atung solution, demonstrated exceptional results, with a notably high protein content of 70.59±0.52%, moisture level of 27.27±0.14%, and salt content of 4.30±0.05%. Furthermore, the treatment exhibited a TPC content of 1.0×103 cfu/g, and the sensory assessment conducted by the panelists revealed a strong preference for this treatment.
References
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Badan Standarisasi Nasional. (2016). Persyaratan mutu dan keamanan ikan asin kering. Sdandar mutu ikan asin kering. SNI 8273:2016.
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Fadiya, D. (2021). Perlindungan konsumen dari kandungan bahan kimia berbahaya yang terdapat pada ikan asin di Karawang. Jurnal Meta-Yuridis, 4(2), 113-124.
Farid, F. B., Latifa, G. A., Nahid, M. N., & Begum, M. (2014). Effect of sun-drying on proximate composition and pH of Shoal fish (C. striatus; Bloch, 1801) treated with salt and salt-turmeric storage at room temperature (27–30 C). IOSR Journal of Agriculture and Veterinery Science, 7(9), 1–8.
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Gokoglu, N. (2018). Novel natural food preservatives and application in seafood preservation: a review. Journal of the science of food and agriculture, 9(5), 2068-2077. https://doi.org/10.1002/jsfa.9416
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Hygreera, D., Pandey, M. C., & Radhakrishna, K. (2014). Potential aplications of plant based derivatives as fat replacers, antioxidans and antimicrobials in fresh and processed meat products. Meat Science, 98(1), 47-57.
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Moniharapon, E., Abdelgaleil, S. A. M., Moniharapon, T., Watanabe, Y., & Hashinaga, F. (2004). Purification and indentification of antibacterial compound of atung (Parinarium glaberimum Hassk) Seed. Pakistan Journal of Biological Science, 7(10), 1667-1670. https://doi.org/10.3923/pjbs.2004.1667.1670
Moniharapon, T. (1991). Kajian penanganan udang windu (Penaeus monoson Fab) untuk mempertahankan kesegaran udang. [Tesis]. Institut Pertanian Bogor.
Moniharapon, T. (1998). Kajian fraksi bioaktif atung (Parinarium glaberimum, Hassk sebagai bahan pengawet pangan. [Disertasi]. Institut Pertanian Bogor.
Moniharapon, T., Pattipeilohy, F., & Moniharapon, E. (2022). Pengaruh perendaman bertingkat garam dan atung (Parinarium glaberimum, Hassk) terhadap kualitas ikan cakalang (Katsuwonus pelamis, Linn) asin kering. Jambura Fish Processing Journal, 4(1), 12-24. https://doi.org/10.37905/jfpj.v4i1.12169
Moniharapon, T., & Pattipeilohy, F. (2018a). Metode pembuatan pengawet ikan segar dari serbuk atung. HAKI Paten. Nomor Paten: IDP000050840. Kementerian Hukum dan Hak Asasi Manusia Republik Indonesia.
Moniharapon, T., Moniharapon, E., Watanabe, Y., & Hashinaga, F. (2005). Inhibition of food pathogenic bacteria by azelaic acid. Pakistan Journal of Biological Science, 8(3), 450-455.
Moniharapon, T., Pattipeilohy, F., & Moniharapon, D. L. (2020). Metode pembuatan ikan asin kering kadar air rendah berkualitas tinggi dengan memanfaatkan buah atung. Nomor: P00202002232. Kementerian KUMHAM R.I. Jakarta.
Moniharapon, T., Pattipeilohy, F., Mailoa, M. N., & Soukotta, L. M. (2018b). Produksi ikan asin kadar garam rendah berkualitas tinggi dengan kombinasi pengawet dan anti serangga dari buah atung (Parinarium glaberimum, Hassk). [Laporan Akhir Penelitian Stranas Tahun I]. Universitas Pattimura.
Moniharapon, T., Pattipeilohy, F., Mailoa, M. N., & Soukotta, L. M. (2019). Produksi ikan asin kadar garam rendah berkualitas tinggi dengan kombinasi pengawet dan anti serangga dari buah atung (Parinarium glaberimum, Hassk). [Laporan Akhir Penelitian Stranas Tahun II]. Universitas Pattimura.
Moniharapon, T., Pattipeilohy, F., Mailoa, M. N., & Soukotta, L. M. (2021). Aplikasi pengawet atung (Parinarium glaberimum, Hassk) pada kelompok masyarakat nelayan tonda tuna di Dusun Parigi Desa Wahai Kecamatan Seram Utara, Kabupaten Maluku Tengah. [Laporan Akhir Tahun III PPPUD]. Universitas Pattimura.
Moniharapon, T., Pattipeilohy, F., Sormin, R. B. D., & Gaspersz F. F. (2006). Aplikasi penggunaan atung (Parinarium glaberimum, Hassk) pada penanganan paska tangkap dan bahan bau olahan di Maluku. Kerjasama Lembaga Penelitian Universitas Pattimura dengan Dinas Perikanan dan Kelautan Provinsi Maluku.
Moniharapon, T., Soekarto, S. T., Putro, S., & Nitibaskara, R. (1993). Biji buah atung (Parinarium glaberimum Hassk) sebagai pengawet udang windu segar. Jurnal Ilmu Pertanian Indonesia, 3(2), 48-52.
Nurjanah, Abdullah, A., Naibaho, I., Kartikayani, D., Nurilmala, M., Yusfiandayani, R., & Sondita, M. F. A. (2019, Agustus 5-6). Fish quality and nutritional assessment of yellowfin tuna (Thunnus albacares) during low temperature storage [Conference session]. The 4th EMBRIO International Symposium and the 7th International Symposium of East Asia Fisheries and Technologists Association 5–6 August 2019, Bogor, Indonesia. IOP Conference Series: Earth and Environmental Science. https://doi.org/10.1088/1755-1315/404/1/012074
Olatunde, O. O., & Benjakul, S. (2018). Natural preservatives for extending the shelflife of seafood: A Revisit. Comprehensive Reviews in Food Science and Food Safety, 17(6), 1595-1612. https://doi.org/10.1111/1541-4337.12390
Paillin, J. B., Matrutty, D. D. P., Siahainenia, S. R., Tawari, R. H. S., Haruna, H., & Talahatu, P. (2020). Daerah penangkapan potensial tuna madidihang Thunnus albacares, Bonnaterre, 1788 (Teleostei: Scombridae) di Laut Seram. Jurnal Kelautan Tropis, 23(2), 207-216. https://doi.org/10.14710/jkt.v23i2.7073
Pakaya, Y. T., Olii, A. H., & Nursinar, S. (2014). Pemanfaatan belimbing wuluh sebagai pengawet alami pada ikan teri asin kering. Jurnal Ilmiah Perikanan dan Kelautan, 2(2), 93-96.
Praveen, K. G., Martin, X. K. A., Nayak, B. B., Kumar, H. S., Venkateshwarlu, G., & Balange, A. K. (2017). Effect of different drying methods on the quality characteristics of Pangasius hypophthalmus. International Journal of Current Microbiology and Applied Sciences, 6(10), 184–195.
Sumarno, T., Agustini T. W., & Bambang, N. A. (2020). Strategi pengembangan mutu ikan asin jambal roti (ikan manyung) di Karangsong Kabupaten Indramayu. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(2), 196-205. https://doi.org/10.17844/jphpi.v23i2.32040
Tumury, A. (2018). Pengaruh perendaman bertingkat garam dan atung terhadap nilai kadar air, tpc dan organoleptik ikan terbang (Cypselurus oxycephalus) asin kering. [Skripsi]. Universitas Pattimura.
Akbardiansyah, Desniar, & Uju. (2018). Karakteristik ikan asin kambing-kambing (Canthidermis maculata) dengan penggaraman kering. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(2), 345-355. https://doi.org/10.17844/jphpi.v21i2.23090.
Association of Analytical Chemist. (2005). Official methods of analysis of the association of official analytical chemist.
Asyfiradayati, R., Ningtyas, A., Lizansari, M., Purwati, Y., & Winarsih. (2018). Identifikasi kandungan formalin pada bahan pangan (mie basah, bandeng segar dan presto, ikan asin, tahu) di Pasar Gede Kota Surakarta. Jurnal Kesehatan, 11(2), 12-18.
Badan Standarisasi Nasional. (1991). Metode pengujian organoleptik produk perikanan. SNI 1-2345-1991.
Badan Standarisasi Nasional. (2016). Persyaratan mutu dan keamanan ikan asin kering. Sdandar mutu ikan asin kering. SNI 8273:2016.
Badan Pengawas Obat dan Makanan. (2023). Bahan tambahan yang dilarang digunakan dalam produk pangan. https://standarpangan.pom.go.id/berita/bahan-tambahan-yang-dilarang-digunakan-dalam-produk-pangan.
Badan Standarisasi Nasional. (2006). Petunjuk pengujian organoleptik dan atau sensori. SNI 01 2346-2006.
Badan Standarisasi Nasional. (2015). Mikrobiologi Rantai Pangan-Metode Horizontal Untuk Enumerasi Mikroorganisme-Bagian 1: Penghitungan Koloni Pada Suhu 30oC Dengan Teknik Cawan Tuang. SNI ISO 4833-1:2015.
Fadiya, D. (2021). Perlindungan konsumen dari kandungan bahan kimia berbahaya yang terdapat pada ikan asin di Karawang. Jurnal Meta-Yuridis, 4(2), 113-124.
Farid, F. B., Latifa, G. A., Nahid, M. N., & Begum, M. (2014). Effect of sun-drying on proximate composition and pH of Shoal fish (C. striatus; Bloch, 1801) treated with salt and salt-turmeric storage at room temperature (27–30 C). IOSR Journal of Agriculture and Veterinery Science, 7(9), 1–8.
Fitri, N., Chan, S. X. Y., Lah, N. H. C., Jam, F. A., Misnan, N. M., Kamal, N., Sarian, M. N., Lazaldin, M. A. M., Low, C. F., Hamezah, H. S., Rohani, E. R., Mediani, A., & Abas, F. (2022). A comprehensive review on the processing of dried fish and the associated chemical and nutritional changes. Foods, 11(19), 1-28.
Gokoglu, N. (2018). Novel natural food preservatives and application in seafood preservation: a review. Journal of the science of food and agriculture, 9(5), 2068-2077. https://doi.org/10.1002/jsfa.9416
Hugo, C. J., & Hugo, A. (2015). Current trends in natural preservatives for fresh sausage products. Trends in Food Science & Technology, 45(1), 12-23. https://doi.org/10.1016/j.tifs.2015.05.003
Hygreera, D., Pandey, M. C., & Radhakrishna, K. (2014). Potential aplications of plant based derivatives as fat replacers, antioxidans and antimicrobials in fresh and processed meat products. Meat Science, 98(1), 47-57.
Kementerian Kelautan Perikanan. (2022). Data Volume Produksi Perikanan Tangkap Laut menurut Kabupaten/Kota dan Komoditas Utama Tahun 2022 (Ton). https://statistik.kkp.go.id/home.php?m=prod_ikan_prov&i=2#panel-footer-kpda.
Moniharapon, E., Abdelgaleil, S. A. M., Moniharapon, T., Watanabe, Y., & Hashinaga, F. (2004). Purification and indentification of antibacterial compound of atung (Parinarium glaberimum Hassk) Seed. Pakistan Journal of Biological Science, 7(10), 1667-1670. https://doi.org/10.3923/pjbs.2004.1667.1670
Moniharapon, T. (1991). Kajian penanganan udang windu (Penaeus monoson Fab) untuk mempertahankan kesegaran udang. [Tesis]. Institut Pertanian Bogor.
Moniharapon, T. (1998). Kajian fraksi bioaktif atung (Parinarium glaberimum, Hassk sebagai bahan pengawet pangan. [Disertasi]. Institut Pertanian Bogor.
Moniharapon, T., Pattipeilohy, F., & Moniharapon, E. (2022). Pengaruh perendaman bertingkat garam dan atung (Parinarium glaberimum, Hassk) terhadap kualitas ikan cakalang (Katsuwonus pelamis, Linn) asin kering. Jambura Fish Processing Journal, 4(1), 12-24. https://doi.org/10.37905/jfpj.v4i1.12169
Moniharapon, T., & Pattipeilohy, F. (2018a). Metode pembuatan pengawet ikan segar dari serbuk atung. HAKI Paten. Nomor Paten: IDP000050840. Kementerian Hukum dan Hak Asasi Manusia Republik Indonesia.
Moniharapon, T., Moniharapon, E., Watanabe, Y., & Hashinaga, F. (2005). Inhibition of food pathogenic bacteria by azelaic acid. Pakistan Journal of Biological Science, 8(3), 450-455.
Moniharapon, T., Pattipeilohy, F., & Moniharapon, D. L. (2020). Metode pembuatan ikan asin kering kadar air rendah berkualitas tinggi dengan memanfaatkan buah atung. Nomor: P00202002232. Kementerian KUMHAM R.I. Jakarta.
Moniharapon, T., Pattipeilohy, F., Mailoa, M. N., & Soukotta, L. M. (2018b). Produksi ikan asin kadar garam rendah berkualitas tinggi dengan kombinasi pengawet dan anti serangga dari buah atung (Parinarium glaberimum, Hassk). [Laporan Akhir Penelitian Stranas Tahun I]. Universitas Pattimura.
Moniharapon, T., Pattipeilohy, F., Mailoa, M. N., & Soukotta, L. M. (2019). Produksi ikan asin kadar garam rendah berkualitas tinggi dengan kombinasi pengawet dan anti serangga dari buah atung (Parinarium glaberimum, Hassk). [Laporan Akhir Penelitian Stranas Tahun II]. Universitas Pattimura.
Moniharapon, T., Pattipeilohy, F., Mailoa, M. N., & Soukotta, L. M. (2021). Aplikasi pengawet atung (Parinarium glaberimum, Hassk) pada kelompok masyarakat nelayan tonda tuna di Dusun Parigi Desa Wahai Kecamatan Seram Utara, Kabupaten Maluku Tengah. [Laporan Akhir Tahun III PPPUD]. Universitas Pattimura.
Moniharapon, T., Pattipeilohy, F., Sormin, R. B. D., & Gaspersz F. F. (2006). Aplikasi penggunaan atung (Parinarium glaberimum, Hassk) pada penanganan paska tangkap dan bahan bau olahan di Maluku. Kerjasama Lembaga Penelitian Universitas Pattimura dengan Dinas Perikanan dan Kelautan Provinsi Maluku.
Moniharapon, T., Soekarto, S. T., Putro, S., & Nitibaskara, R. (1993). Biji buah atung (Parinarium glaberimum Hassk) sebagai pengawet udang windu segar. Jurnal Ilmu Pertanian Indonesia, 3(2), 48-52.
Nurjanah, Abdullah, A., Naibaho, I., Kartikayani, D., Nurilmala, M., Yusfiandayani, R., & Sondita, M. F. A. (2019, Agustus 5-6). Fish quality and nutritional assessment of yellowfin tuna (Thunnus albacares) during low temperature storage [Conference session]. The 4th EMBRIO International Symposium and the 7th International Symposium of East Asia Fisheries and Technologists Association 5–6 August 2019, Bogor, Indonesia. IOP Conference Series: Earth and Environmental Science. https://doi.org/10.1088/1755-1315/404/1/012074
Olatunde, O. O., & Benjakul, S. (2018). Natural preservatives for extending the shelflife of seafood: A Revisit. Comprehensive Reviews in Food Science and Food Safety, 17(6), 1595-1612. https://doi.org/10.1111/1541-4337.12390
Paillin, J. B., Matrutty, D. D. P., Siahainenia, S. R., Tawari, R. H. S., Haruna, H., & Talahatu, P. (2020). Daerah penangkapan potensial tuna madidihang Thunnus albacares, Bonnaterre, 1788 (Teleostei: Scombridae) di Laut Seram. Jurnal Kelautan Tropis, 23(2), 207-216. https://doi.org/10.14710/jkt.v23i2.7073
Pakaya, Y. T., Olii, A. H., & Nursinar, S. (2014). Pemanfaatan belimbing wuluh sebagai pengawet alami pada ikan teri asin kering. Jurnal Ilmiah Perikanan dan Kelautan, 2(2), 93-96.
Praveen, K. G., Martin, X. K. A., Nayak, B. B., Kumar, H. S., Venkateshwarlu, G., & Balange, A. K. (2017). Effect of different drying methods on the quality characteristics of Pangasius hypophthalmus. International Journal of Current Microbiology and Applied Sciences, 6(10), 184–195.
Sumarno, T., Agustini T. W., & Bambang, N. A. (2020). Strategi pengembangan mutu ikan asin jambal roti (ikan manyung) di Karangsong Kabupaten Indramayu. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(2), 196-205. https://doi.org/10.17844/jphpi.v23i2.32040
Tumury, A. (2018). Pengaruh perendaman bertingkat garam dan atung terhadap nilai kadar air, tpc dan organoleptik ikan terbang (Cypselurus oxycephalus) asin kering. [Skripsi]. Universitas Pattimura.
Authors
PattipeilohyF., MoniharaponT., & SeulalaeA. V. (2023). Aplikasi perendaman bertingkat garam dan larutan serbuk biji atung terhadap kualitas ikan tuna asin kering: Application multilevel immersion salt and atung seed powder on the quality of dried salted tuna. Jurnal Pengolahan Hasil Perikanan Indonesia, 26(3), 535-544. https://doi.org/10.17844/jphpi.v26i3.48679
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