Mutu fisik, kimia, dan sensori ikan lemuru (Sardinella sp.) kaleng di PT X, Pengambengan, Bali Physical, chemical and sensory quality of canned lemuru (Sardinella sp.) during the storage period at PT X, Pengambengan, Bali
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Accepted
13 May 2024
Published
7 June 2024
Keywords:
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histamine, lemuru, pH, sensory, viscosity
Abstract
Canning is a method used to prepare and preserve fish by sealing them in airtight containers and sterilizing them. Ensuring uniformity of quality is crucial and continuously supervised to uphold the high standards and food safety of canned fish products. The objective of this study was to assess the stability of chemical properties (pH and histamine), physical properties (viscosity), and sensory quality of canned lemuru fish (Sardinella sp.) in tomato sauce throughout a 12-day storage period. The study included samples of canned lemuru fish from the BTN brand, which is one of the items manufactured by PT X, Pengambengan. These samples were examined in triplicate over a period of 12 weeks to measure pH, histamine levels, viscosity, and sensory attributes such as appearance, texture, taste, scent, and color. Data analysis employed analysis of variance and Duncan's advanced test to determine if there were significant differences at the 5% significance level. The findings indicated that the 12-week observation period had a notable impact (p<0.05) on the acidity level of the tomato sauce medium and the histamine level of the BTN samples. However, the storage duration did not have a significant effect (p>0.05) on the viscosity of the tomato sauce or the sensory quality (appearance, texture, taste, aroma, and color) of the BTN samples. This indicates that the BTN brand-canned lemuru manufactured by PT X demonstrates consistency in terms of the viscosity and sensory attributes of its tomato sauce. However, it lacks consistency in terms of the acidity of the tomato sauce and the level of histamine.
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Mamuaja, C. F. (2016). Pengawasan mutu dan keamanan pangan. Unsrat Press.
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Poernomo, D., Jacoeb, A, M., Utami, U. T., Nugraha, R. (2010). Pemanfaatan kunyit (Curcuma domestica val) dan jeruk nipis (Citrus aurantifolia swingle) dalam pembuatan abon ikan lemuru. Jurnal Pengolahan Hasil Perikanan Indonesia, 13(2), 118-128. https://doi.org/10.17844/jphpi.v13i2.5352
Ratih, R. D., Handayani, W., & Oktavianawati, I. (2016). Karakterisasi dan penentuan komposisi asam lemak dari hasil pemurnian limbah pengalengan ikan dengan variasi alkali pada proses netralisasi. Berkala Sainstek, 4(1), 19-23. https://jurnal.unej.ac.id/index.php/BST/article/view/4461
Ratrinia, P. W., Azka, A., & Firda, L. (2022). Analisa statistical process control (spc) terhadap kadar histamin bahan baku tuna saku beku (Thunnus albacares) di PT X. Aurelia Journal, 4(2), 219-228.
Ridha, U., Hartoko, A., & Muskanonfola, M. R. (2013). Analisa sebaran tangkapan ikan lemuru (Sardinella lemuru) berdasarkan data satelit suhu permukaan laut dan klorofil-a di perairan Selat Bali. Management of Aquatic Resources Journal (MAQUARES), 2(4), 53-60. https://doi.org/10.14710/marj.v2i4.4268
Sari, R.N., Utomo, B. S. B., Basmal, J., Kusumawati, R. (2015). Pemurnian minyak ikan hasil samping (pre-cooking) industri pengalengan ikan lemuru (Sardinella lemuru). Jurnal Pengolahan Hasil Perikanan Indonesia, 18(3), 276-286. https://doi.org/10.17844/jphpi.2015.18.3.276
Susilo, E., Kresnabayu, I. M., & Swastan, I. G. A. (2021). Peta lokasi penangkapan ikan lemuru di Selat Bali. Journal of Fisheries and Marine Research, 5(2), 402-409. https://doi.org/10.21776/ub.jfmr.2021.005.02.27
Wodi, S.I.M., Trilaksani, W., & Nurimala, M. (2018). Histamin dan identifikasi bakteri pembentuk histamin pada tuna mata besar (Thunnus obesus). Jurnal Teknologi Perikanan dan Kelautan, 9(2), 185-192.
Anggraeni, D.P., Kumadji, S., & Sunarti. (2016). Pengaruh kualitas produk terhadap kepuasan dan loyalitas pelanggan. Jurnal Administrasi Bisnis, 37 (1), 1-7.
Anggraeni, D., Nurjanah, Asmara, D.A., & Hidayat., T. (2019). Kelayakan industri pengolahan ikan dan mutu produk umkm pindang tongkol di Kabupaten Banyuwangi. Jurnal Pengolahan Hasil Perikanan Indonesia, 22 (1), 14-23.
Astawan, M. (2019). Penanganan dan pengolahan hasil perikanan. Universitas Terbuka.
Astiana, I., Cesrany, M., & Gunawan, R. H. (2024). Pengendalian cacat fisik ikan sarden kaleng menggunakan metode statistical quality control (SQC). Jurnal Pengolahan Hasil Perikanan Indonesia, 27(4), 337-350. http://dx.doi.org/10.17844/jphpi.v27i4.51527
Badan Standardisasi Nasional. (2016). Penentuan Kadar Histamin dengan Spektroflorometri dan Kromatografi Cair Kinerja Tinggi (KCKT) pada Produk Perikanan. SNI 2354.10:2016.
Badan Standardisasi Nasional. (2006). Ikan Segar-Bagian 2: Persyaratan Bahan Baku. SNI 01-2729.2-2006.
Badan Standardisasi Nasional. (2004). Air dan Air Limbah-Bagian 11: Cara Uji Derajat Keasaman (pH) dengan menggunakan Alat pH Meter. SNI 06-6989.11-2004.
Badan Standardisasi Nasional. (2015). Pedoman Pengujian Sensori Pada Produk Perikanan. SNI 2346-2015.
Cristovao, R.O., Botelho, C.M., Martins, R.J.E., Loureiro, J.M., & Boaventura, R.A.R. (2014). Primary treatment optimization of a fish canning wastewater from a portuguese plant. Water Resources and Industry, 6, 51-63. http://dx.doi.org/10.1016/j.wri.2014.07.002
Estiasih, T., Trowulan, E., & Rukmi, W. D. (2017). Fortifikasi minyak hasil samping pengalengan lemuru pada bakso sapi dan nugget ayam. Jurnal Pengolahan Hasil Perikanan Indonesia, 20(1), 164-178. https://doi.org/10.17844/jphpi.v20i1.16504
Fatuni, Y.S., Suwandi, R., & Jaecob, A.M. (2014). Identifikasi kadarhistamin dan bakteri pembentuk histamin dari pindang bandeng tongkol. Jurnal Pengolahan Hasil Perikanan Indonesia, 17(2), 112-118.
Firdausi, F., Rahardjo, M., & Hanani, Y.D. (2017). Hubungan kondisi sanitasi dan personal higiene pekerja dengan jumlah angka kuman pada ikan asap di Bandarharjo Kota Semarang. Jurnal Kesehatan Masyarakat, 5(5), 639-648.
Handoko, Y.P., & Thabrani, M.Y. (2023). Karakteristik proses pengolahan ikan lemuru (Sardinella lemuru) dengan media saus tomat dalam kaleng. Pelagicus: Jurnal IPTEK Terapan Perikanan dan Kelautan, 3(2), 87-92. http://dx.doi.org/10.15578/plgc.v3i2.10761
Husni, A., & Putra, M.P. (2015). Pengendalian mutu hasil perikanan. Gadjah Mada University Press.
Jannah, A., R., Sulkiflli, Haruna, B. (2022). Pengawasan mutu proses produksi sarden berbahan baku ikan lemuru (Sardenella sp.) dalam media saus tomat di PT X Jembrana-Bali. Jurnal of Applied Agribusiness and Agrotechnology, 1 (2), 30-40.
Jenita, L., Fransisca, & Wibisono, A.P. (2022). Utilization of waste from trimming process for the development of pangasius fish nugget. Canrea Journal: Food Technology, Nutritions, and Culinary, 5(1), 69-79. https://doi.org/10.20956/canrea.v5i1.513
Kusnandar, F., Dafiq, H.H., Rahayu, W.P., & Irmawan, D. 2023. Evaluasi kecukupan panas dan pengembangan proses alternatif dalam sterilisasi komersial jagung kancing dalam kaleng. Jurnal Mutu Pangan, 10(2), 100-107. https://doi.org/10.29244/jmpi.2023.10.2.100
Lisnawati, Zam, M., & Kasmi, M. (2022). Pengawasan mutu proses produksi pengalengan ikan PT Delta Pasific Indotuna Bitung Sulawesi Utara. Journal of Applied Agribusiness and Agrotechnology, 1(1), 1-9.
Lapene , A.A.I.W., Sipahutar, Y.H., & Ma’roef, A.F.F. (2021). Penerapan GMP dan SSOP pada pengalengan ikan lemuru (Sardinella longiceps) dalam minyak nabati. Aurelia Journal, 3(1), 11-24.
Mamuaja, C. F. (2016). Pengawasan mutu dan keamanan pangan. Unsrat Press.
Michalowski, M., Mierzejewska, S., Kukielka, K., Bac, A., & Piepiorka-Stepuk, J. (2019). Statistical analysis of correctness of seaming canned food in food production with the use of standard control chart. Sciendo-Agricultural Engineering, 23(4), 31-39. https://doi.org/10.1515/agriceng-2019-0034
Nugraha, S. W., Ghofar, A., & Saputra, S. W. (2018). Monitoring perikanan lemuru di perairan Selat Bali. Management Of Aquatic Resources Journal (Maquares), 7(1), 130-140. https://doi.org/10.14710/marj.v7i1.22533
Perceka, M.L., Asriani, & Fauzan, I.R. (2020). Kemunduran mutu ikan semar (Mene maculata) selama penyimpanan suhu chilling. Indonesian Journal of Maritime, 1(2), 45-52. https://doi.org/10.17509/ijom.v1i2.29113
Perdana, G.M.R., Sumiyanto, W., & Sipahutar, Y.H. (2019). Penetapan dan pengendalian titik kendali kritis histamin pada pengolahan tuna steak beku (Thunnus sp.). Buletin Jalanidhitah Sarva Jivitam, 1(1), 1-13.
Poernomo, D., Jacoeb, A, M., Utami, U. T., Nugraha, R. (2010). Pemanfaatan kunyit (Curcuma domestica val) dan jeruk nipis (Citrus aurantifolia swingle) dalam pembuatan abon ikan lemuru. Jurnal Pengolahan Hasil Perikanan Indonesia, 13(2), 118-128. https://doi.org/10.17844/jphpi.v13i2.5352
Ratih, R. D., Handayani, W., & Oktavianawati, I. (2016). Karakterisasi dan penentuan komposisi asam lemak dari hasil pemurnian limbah pengalengan ikan dengan variasi alkali pada proses netralisasi. Berkala Sainstek, 4(1), 19-23. https://jurnal.unej.ac.id/index.php/BST/article/view/4461
Ratrinia, P. W., Azka, A., & Firda, L. (2022). Analisa statistical process control (spc) terhadap kadar histamin bahan baku tuna saku beku (Thunnus albacares) di PT X. Aurelia Journal, 4(2), 219-228.
Ridha, U., Hartoko, A., & Muskanonfola, M. R. (2013). Analisa sebaran tangkapan ikan lemuru (Sardinella lemuru) berdasarkan data satelit suhu permukaan laut dan klorofil-a di perairan Selat Bali. Management of Aquatic Resources Journal (MAQUARES), 2(4), 53-60. https://doi.org/10.14710/marj.v2i4.4268
Sari, R.N., Utomo, B. S. B., Basmal, J., Kusumawati, R. (2015). Pemurnian minyak ikan hasil samping (pre-cooking) industri pengalengan ikan lemuru (Sardinella lemuru). Jurnal Pengolahan Hasil Perikanan Indonesia, 18(3), 276-286. https://doi.org/10.17844/jphpi.2015.18.3.276
Susilo, E., Kresnabayu, I. M., & Swastan, I. G. A. (2021). Peta lokasi penangkapan ikan lemuru di Selat Bali. Journal of Fisheries and Marine Research, 5(2), 402-409. https://doi.org/10.21776/ub.jfmr.2021.005.02.27
Wodi, S.I.M., Trilaksani, W., & Nurimala, M. (2018). Histamin dan identifikasi bakteri pembentuk histamin pada tuna mata besar (Thunnus obesus). Jurnal Teknologi Perikanan dan Kelautan, 9(2), 185-192.
Authors
Utari S. P. S. D., Khairunnisa A., & Agustin N. (2024). Mutu fisik, kimia, dan sensori ikan lemuru (Sardinella sp.) kaleng di PT X, Pengambengan, Bali: Physical, chemical and sensory quality of canned lemuru (Sardinella sp.) during the storage period at PT X, Pengambengan, Bali. Jurnal Pengolahan Hasil Perikanan Indonesia, 27(6), 526-535. https://doi.org/10.17844/jphpi.v27i6.52502
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