Pengaruh Asam Cuka Terhadap Kandungan Histamin Dalam Daging Ikan Komu (Auxis rochei)

Effect Of Vinegar To Histamine Content In Bullet Tuna (Auxis rochei)

  • Nikmans Hattu Department of Chemistry, Faculty of Mathematics and Natural Science, University of Pattimura-Indonesia
  • Eirene G. Fransina Department of Chemistry, Faculty of Mathematics and Natural Science, University of Pattimura-Indonesia
  • Cecelia A. Seumahu Department of Biology, Faculty of Mathematics and Natural Science, University of Pattimura-Indonesia
  • Josina Sopacua Department of Chemistry, Faculty of Mathematics and Natural Science, University of Pattimura-Indonesia
Keywords: Bullet tuna, histamine, spectrophotometry, vinegar

Abstract

The research on the effect of vinegar to histamine content in bullet tuna (Auxis rochei) has been done. Histamine content of quantitatively determined using a standard curve regression equation (y = 0.005 x - 0.046) with a price coefficient of determination  (R2 =  0.926)  is  close  to  unity.  The  results  showed  levels  of histamine in bullet tuna marinated in vinegar with variation concentrations of 5%, 10%, 15%, 20%, and 25% within 10 minutes, are 25.9099; 20.0408; 18.9671; 18.7108  and 18.6336  mg/100g  respectively.  While the  levels  of histamine  in bullet tuna marinated in 25% of vinegar with variation of 10 minutes, 20 minutes, and 30 minutes, are 18.6336; 16.0550; and 15.5246 mg/100g respectively.

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Published
2016-01-31
How to Cite
(1)
Hattu, N.; Fransina, E.; Seumahu, C.; Sopacua, J. Pengaruh Asam Cuka Terhadap Kandungan Histamin Dalam Daging Ikan Komu (Auxis Rochei). Indo. J. Chem. Res. 2016, 3, 319-325.
Section
Artikel singkat (Short communication)