Parameter kemunduran mutu sebagai indikator pembeda asal formaldehida pada ikan opah selama penyimpanan suhu chilling Quality deterioration parameters as a differentiating indicator of formaldehyde origin in moonfish during chilling temperature storage
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Accepted
2 October 2024
Published
23 October 2024
Keywords:
-
dimethylamine, Lampris guttatus, pH, TVB, volatile base
Abstract
Moonfish (Lampris guttatus) is a marine fish that contains relatively high levels of natural formaldehyde. This has become a major obstacle, owing to the detection of both naturally occurring formaldehyde and the addition of artificial formaldehyde. Decomposition in fish can lead to the natural formation of formaldehyde through enzymatic reduction of trimethylamine oxide (TMAO), resulting in the formation of byproducts such as formaldehyde and dimethylamine. (DMA). This study aimed to determine the distinguishing indicators between natural and artificial formaldehyde based on quality deterioration parameters in opah fish during 14 days of cold storage. This study used a completely randomized factorial design with treatments of adding formaldehyde concentrations of 0, 2, and 4% and a storage time of 14 days. The observed parameters were the pH, total volatile base (TVB), formaldehyde (FA), and dimethylamine (DMA). The results indicate that the formaldehyde concentration of 0% has a significantly different value than the other concentrations. Formaldehyde (FA) is a strong indicator to differentiate the source of formaldehyde levels in fish. Another parameter, pH, TVB, and DMA, cannot be used as a single indicator, but the combination of the four quality deterioration parameters can serve as a strong distinguishing indicator of formaldehyde origin in Moonfish.
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Mardiana, R., Lidyawati, L., & Zulfikri, M. (2020). Identifikasi formalin pada ikan segar di pelabuhan pendaratan ikan di Rayeuk Kabupaten Aceh Timur. Journal of Pharmaceutical and Health Research, 1(3), 77-82.
Murtini, J.T., Riyanto, R., Priyanto, N., Hermana, I. (2014). Pembentukan formaldehida alami pada beberapa jenis ikan laut selama penyimpanan dalam es curai. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 9(2), 143–151. http://dx.doi.org/10.15578/jpbkp.v9i2.107
Nihe, A., Husain, R., & Mile, L. (2022). Lama Penyimpanan dan Kesegaran Ikan Nila dengan Pengawet Larutan Kulit Nanas. The NIKe Journal, 10(3), 123-128.
Nuraini, A., Nurhayati, T., Nurilmala, M. (2017). Activity of trimethylamine-N-oxide demethylase (TMAOase) in the forming of natural formaldehyde in lizardfish (Saurida tumbil). Jurnal Pengolahan Hasil Perikanan Indonesia, 20(3), 549. https://doi.org/10.17844/jphpi.v20i3.19811
Nurhayati, T., Abdullah, A., Sari, S. (2019). Penentuan formaldehid ikan beloso (Saurida tumbil) selama penyimpanan beku. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(2), 236–245.
Pereira, P. F., de Sousa Picciani, P. H., Calado, V., & Tonon, R. V. (2021). Electrical gas sensors for meat freshness assessment and quality monitoring: a review. Trends in Food Science & Technology, 118, 36-44. http://dx.doi.org/10.1016/j.tifs.2021.08.036
Rihayat, T., Zulkifli, Amalia, Z., Salmyah. (2022). Pengolahan teknologi tepat guna autoclave untuk sterilisasi produk olahan ikan sebagai sarana modernisasi kuliner Aceh Desa Hagu Barat Laut Kecamatan Banda Sakti Kota Lhokseumawe A-6 A-7. Proceeding Seminar Nasional Politeknik Negeri Lhokseumawe, 6(1), 6–11.
Sakinah, S., Hasan, B., & Leksono, T. (2017). Evaluation of shelf-life of farm-raised catfish (Hemibagrus Nemurus) fillet stored at the temperature of 5°C and 10ºC. [Doctoral dissertation]. Riau University.
Sari, S.F. (2019). Effect of different thawing methods on chemical quality of frozen abalone (Haliotis asinina). SAINTEK Perikanan Indonesian Journal Fish Sciences and Technology, 14(2), 106. https://doi.org/10.14710/ijfst.14.2.106-109
Shen, S., Jiang, Y., Liu, X., Luo, Y., & Gao, L. (2015). Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage. Journal of Food Science and Technology, 52, 5204-5211
Simanjuntak, H., Silalahi, V. (2022). Kandungan formalin pada beberapa ikan segar di Pasar Tradisional Parluasan Kota Pematangsiantar. Jurnal Sains dan Teknologi, 11(1), 223–228. https://dx.doi.org/10.23887/jst-undiksha.v11i1
Sotelo, C.G., Pifieiro, C., Perez-Martin, R.I. (1995). Denaturation of fish protein during frozen storage: role of formaldehyde. Springer Nature, 200, 14–23, https://doi.org/10.1242/jeb.205.3.297
Suwetja, I. K., & Metang, F. (2018). Uji mutu ikan dengan indeks mioglobin berkandungan hasil-hasil penelitian. Bayumedia Publishing.
Wati, S. M., & Hafiludin. (2023). Analisis mutu ikan kurisi dan swanggi hasil tangkapan nelayan di tempat pelelangan ikan Mayangan, Probollinggo. Jurnal Pengolahan Hasil Perikanan Indonesia, 26(1), 25-38. http://dx.doi.org/10.17844/jphpi.v26i1.42366
Zailanie, K. (2015). Fish handling. UB Press.
Zalukhu, M.E.R., Nuraini, D., Chahaya, I. (2015). Analisis kadar formalin pada buah impor yang dijual di beberapa pasar swalayan di Kota Medan tahun 2015. Angew Chemie Int Ed, 6(11), 951–952.
Anissah, U., Barokah, G., Ariyani, F. (2019). Pengaruh penyimpanan terhadap profil formaldehida alami dan kemunduran mutu pada ikan beloso (Saurida tumbil). Jurnal Pengolahan Hasil Perikanan Indonesia, 22(3), 535–547. https://doi.org/10.17844/jphpi.v22i3.29123
Apriyantono, A., Fardiaz, D., Puspitasari, NL., Sedarnawati, Y., Budianto, S. (1989). Petunjuk laboratorium analisis pangan. Pusat Antar Universitas Pangan dan Gizi, Institut Pertanian Bogor.
Astuti, S.P., Ghofar, A., Saputra, S.W., Nugraha B. (2017). Jenis dan distribusi ukuran ikan hasil tangkap sampingan (by catch) rawai tuna yang didaratkan di Pelabuhan Benoa Bali. Management of Aquatic Resources Journal (MAQUARES), 5(4), 453-460. https://doi.org/10.14710/marj.v5i4.14656
Barokah, G.R., Ariyani, F., Wibowo, S., Januar, H.I., Annisah, U. (2020). Determination of endogenous formaldehyde in moonfish (Lampris guttatus) during frozen storage. Egyptian Journal of Aquatic Biology and Fisheries, 24(3), 17–28. https://dx.doi.org/10.21608/ejabf.2020.87813
Barokah, G.R. (2021). Penentuan biomarker formaldehida endogenous dan artifisial pada ikan nomei (Harpodon nehereus) selama fase kemunduran mutu. [Tesis]. Institut Pertanian Bogor.
[BPOM] Badan Pengawas Obat dan Makanan. (2019). Pedoman formaldehida. Badan Pengawas Obat dan Makanan.
[BSN] Badan Standardisasi Nasional. (2009). SNI 2354.8:2009. Cara uji kimia - bagian 8: penentuan kadar total volatile base nitrogen (TVB-N) dan trimetil amin nitrogen (TMA-N) pada produk perikanan. Badan Standardisasi Nasional.
Benjakul, S., Visessanguan, W., Tanaka, M. (2004). Induced formation of dimethylamine and formaldehyde by lizardfish (Saurida micropectoralis) kidney trimethylamine-N-oxide demethylase. Food Chemistry, 84(2), 297–305. https://doi.org/10.1016/S0308-8146(03)00214-0
Dewi, M. A., Mubarik, N. R., Desniar, & Budiarti S. (2022). Aplikasi bakteri asam laktat dari inasua sebagai biopreservatif ikan patin. Jurnal Pengolahan Hasil Perikanan Indonesia, 25(1), 152-162.
Dowlati, M., Mohtasebi, S.S., Omid, M., Razavi, S.H., Jamzad, M., De La Guardia, M. (2013). Freshness assessment of gilthead sea bream (Sparus aurata) by machine vision based on gill and eye color changes. Journal of Food Engineering, 119(2), 277–287. https://doi.org/10.1016/j.jfoodeng.2013.05.023
Fu, Y., Liu, Y., Wang, W., Suo, R., & Wang, J. (2021). Models for predicting quality of solar‐dried shrimp (Penaeus vannamei) during storage based on protein oxidation. Journal of Food Quality, 2021(1), 1493927. https://doi.org/10.1155/2021/1493927
Ghaly, A., Dave, D., Budge, S., Brooks, M.S. (2010). Fish spoilage mechanisms and preservation techniques : Review Department of Process Engineering and Applied Science, Dalhousie University Halifax, Nova Scotia, Canada. American Journal of Applied Sciences, 7(7), 859–877. https://doi.org/10.3844/ajassp.2010.859.877
Jaman, N., Hoque, S., Chakraborty, S.C., Hoq, E., Seal, H.P. (2015). Determination of formaldehyde content by spectrophotometric method in some fresh water and marine fishes of Bangladesh. International Journal of Fisheries and Aquatic Studies, 2(6), 94–98.
Jinadasa, B. (2014). Determination of quality of marine fishes based on total volatile base nitrogen test (TVB-N). Nature and Science, 12(5), 106–111.
Masengi, S., Sary, W., Sipahutar, YH. (2021). Pengaruh cara kematian dan tahap penurunan mutu filet ikan nila merah (Oreochromis niloticus). Jurnal Pengolahan Hasil Perikanan Indonesia, 24(2), 284-291. https://doi.org/10.17844/jphpi.v24i2.32498
Ma’ruf, W., Rianingsih, L., P, A.F. (2013). Efektivitas lidah buaya (Aloe vera) di dalam mereduksi formalin pada fillet ikan bandeng (Chanos chanos Forsk) selama penyimpanan suhu dingin. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 2(3), 21–30.
Mardiana, R., Lidyawati, L., & Zulfikri, M. (2020). Identifikasi formalin pada ikan segar di pelabuhan pendaratan ikan di Rayeuk Kabupaten Aceh Timur. Journal of Pharmaceutical and Health Research, 1(3), 77-82.
Murtini, J.T., Riyanto, R., Priyanto, N., Hermana, I. (2014). Pembentukan formaldehida alami pada beberapa jenis ikan laut selama penyimpanan dalam es curai. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 9(2), 143–151. http://dx.doi.org/10.15578/jpbkp.v9i2.107
Nihe, A., Husain, R., & Mile, L. (2022). Lama Penyimpanan dan Kesegaran Ikan Nila dengan Pengawet Larutan Kulit Nanas. The NIKe Journal, 10(3), 123-128.
Nuraini, A., Nurhayati, T., Nurilmala, M. (2017). Activity of trimethylamine-N-oxide demethylase (TMAOase) in the forming of natural formaldehyde in lizardfish (Saurida tumbil). Jurnal Pengolahan Hasil Perikanan Indonesia, 20(3), 549. https://doi.org/10.17844/jphpi.v20i3.19811
Nurhayati, T., Abdullah, A., Sari, S. (2019). Penentuan formaldehid ikan beloso (Saurida tumbil) selama penyimpanan beku. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(2), 236–245.
Pereira, P. F., de Sousa Picciani, P. H., Calado, V., & Tonon, R. V. (2021). Electrical gas sensors for meat freshness assessment and quality monitoring: a review. Trends in Food Science & Technology, 118, 36-44. http://dx.doi.org/10.1016/j.tifs.2021.08.036
Rihayat, T., Zulkifli, Amalia, Z., Salmyah. (2022). Pengolahan teknologi tepat guna autoclave untuk sterilisasi produk olahan ikan sebagai sarana modernisasi kuliner Aceh Desa Hagu Barat Laut Kecamatan Banda Sakti Kota Lhokseumawe A-6 A-7. Proceeding Seminar Nasional Politeknik Negeri Lhokseumawe, 6(1), 6–11.
Sakinah, S., Hasan, B., & Leksono, T. (2017). Evaluation of shelf-life of farm-raised catfish (Hemibagrus Nemurus) fillet stored at the temperature of 5°C and 10ºC. [Doctoral dissertation]. Riau University.
Sari, S.F. (2019). Effect of different thawing methods on chemical quality of frozen abalone (Haliotis asinina). SAINTEK Perikanan Indonesian Journal Fish Sciences and Technology, 14(2), 106. https://doi.org/10.14710/ijfst.14.2.106-109
Shen, S., Jiang, Y., Liu, X., Luo, Y., & Gao, L. (2015). Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage. Journal of Food Science and Technology, 52, 5204-5211
Simanjuntak, H., Silalahi, V. (2022). Kandungan formalin pada beberapa ikan segar di Pasar Tradisional Parluasan Kota Pematangsiantar. Jurnal Sains dan Teknologi, 11(1), 223–228. https://dx.doi.org/10.23887/jst-undiksha.v11i1
Sotelo, C.G., Pifieiro, C., Perez-Martin, R.I. (1995). Denaturation of fish protein during frozen storage: role of formaldehyde. Springer Nature, 200, 14–23, https://doi.org/10.1242/jeb.205.3.297
Suwetja, I. K., & Metang, F. (2018). Uji mutu ikan dengan indeks mioglobin berkandungan hasil-hasil penelitian. Bayumedia Publishing.
Wati, S. M., & Hafiludin. (2023). Analisis mutu ikan kurisi dan swanggi hasil tangkapan nelayan di tempat pelelangan ikan Mayangan, Probollinggo. Jurnal Pengolahan Hasil Perikanan Indonesia, 26(1), 25-38. http://dx.doi.org/10.17844/jphpi.v26i1.42366
Zailanie, K. (2015). Fish handling. UB Press.
Zalukhu, M.E.R., Nuraini, D., Chahaya, I. (2015). Analisis kadar formalin pada buah impor yang dijual di beberapa pasar swalayan di Kota Medan tahun 2015. Angew Chemie Int Ed, 6(11), 951–952.
Authors
Fikriyah A. N., Nurjanah N., Nurhayati T., Primahana G., & Barokah G. R. (2024). Parameter kemunduran mutu sebagai indikator pembeda asal formaldehida pada ikan opah selama penyimpanan suhu chilling: Quality deterioration parameters as a differentiating indicator of formaldehyde origin in moonfish during chilling temperature storage. Jurnal Pengolahan Hasil Perikanan Indonesia, 27(10), 932-943. https://doi.org/10.17844/jphpi.v27i10.56765
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