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Quality Changes of Light Flesh Tuna at Water of Tomini Bay, Gorontalo Province

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 17 No. 3 (2015) · hlm. 224–231

DOI
10.17844/jphpi.v17i3.8911
ISSN
2354-886X, 2303-2111
Terbit
2015-01-15
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

Tuna is one of the mainstay fisheries commodities that involve many of the ordinary fishermen. The handling usually still not follows the principles of good handling that causing the poor quality as the result.The aims of this research were to analyze and to determine the quality of tuna meat (the abdominal wall, dorsal fin, and caudal fin). Raw material yellowfin tuna meat prepared for the light, the meat section of the abdominal wall, dorsal fin, and caudal fin. The result of organoleptic analysis showed that the tuna meat was above the minimum value for the criteria of fresh fish. The result of TVB analysis showed that the meat on the caudal fin had the highest value and significantly different with the other, but still exist on the safe limits and on the fresh category. For the result of analysis in histamine, it shown that at the fourth hour the meat at the dorsal fin had the histamine content which were above the minimum that have been recommended. For the result of analysis in peroxide number, it shown that the tuna meat did not sustain the fat damage until the fourth hour after the catching process. And for the result of analysis in TPC, it showed that at the fourth hour the tuna meat on the pectoral fin had the highest number of total colony and significantly different with the other.Keywords: handling, histamine, light flesh, microbiology, yellowfin

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  • IPB University
  • State University of Gorontalo
  • Bandung Institute of Technology
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  • Organisasi berbeda
  • Organisasi sama
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Rekan penulisOrganisasiArtikel bersama
nurjanah nurjanahAfiliasi tidak diketahui12
Mala NurilmalaAfiliasi tidak diketahui9
Asadatun AbdullahAfiliasi tidak diketahui8
Roni NugrahaAfiliasi tidak diketahui7
Wini TrilaksaniIPB University6
Agoes Mardiono JacoebAfiliasi tidak diketahui6
Pipih SuptijahIPB University6
Ella SalamahAfiliasi tidak diketahui5
MAGGY T. SUHARTONOAfiliasi tidak diketahui5
NurjanahAfiliasi tidak diketahui5
Bambang RiyantoBandung Institute of Technology4
Bustami IbrahimAfiliasi tidak diketahui3
DesniarAfiliasi tidak diketahui3
Untung Trimo LaksonoAfiliasi tidak diketahui3
Raden Hilman WirayudhaAfiliasi tidak diketahui3
Sri PurwaningsihAfiliasi tidak diketahui3
Taufik HidayatAfiliasi tidak diketahui3
Rizsa Mustika PertiwiAfiliasi tidak diketahui3
Desniar DesniarAfiliasi tidak diketahui2
Joko SantosoAfiliasi tidak diketahui2
Silva FauziahAfiliasi tidak diketahui2
Ace BaehakiAfiliasi tidak diketahui2
medal lintas percekaAfiliasi tidak diketahui2
Sugeng Heri SusenoIPB University2
Giri Rohmad BarokahAfiliasi tidak diketahui2
Shindy Hamidah ManteuAfiliasi tidak diketahui2
Uju UjuAfiliasi tidak diketahui2
Gian PrimahanaAfiliasi tidak diketahui2
Anggrei Viona SeulalaeAfiliasi tidak diketahui1
Reinal PutalanState University of Gorontalo1
Ekowati ChasanahAfiliasi tidak diketahui1
Diana Ningdya LihuanaAfiliasi tidak diketahui1
Puji RiantiAfiliasi tidak diketahui1
Agoes Mardiono JacoebAfiliasi tidak diketahui1
Ari Elisa RatihAfiliasi tidak diketahui1
Shabrina AuliaAfiliasi tidak diketahui1
Rahma Dini ArbajayantiAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Quality Changes of Light Flesh Tuna at Water of Tomini Bay, Gorontalo Province</dc:title>
	<dc:creator xml:lang="en">Nento, Wila Rumina</dc:creator>
	<dc:creator xml:lang="en">Nurhayati, Tati -</dc:creator>
	<dc:creator xml:lang="en">Suwandi, Ruddy -</dc:creator>
	<dc:description xml:lang="en">Tuna is one of the mainstay fisheries commodities that involve many of the ordinary fishermen. The handling usually still not follows the principles of good handling that causing the poor quality as the result.The aims of this research were to analyze and to determine the quality of tuna meat (the abdominal wall, dorsal fin, and caudal fin). Raw material yellowfin tuna meat prepared for the light, the meat section of the abdominal wall, dorsal fin, and caudal fin. The result of organoleptic analysis showed that the tuna meat was above the minimum value for the criteria of fresh fish. The result of TVB analysis showed that the meat on the caudal fin had the highest value and significantly different with the other, but still exist on the safe limits and on the fresh category. For the result of analysis in histamine, it shown that at the fourth hour the meat at the dorsal fin had the histamine content which were above the minimum that have been recommended. For the result of analysis in peroxide number, it shown that the tuna meat did not sustain the fat damage until the fourth hour after the catching process. And for the result of analysis in TPC, it showed that at the fourth hour the tuna meat on the pectoral fin had the highest number of total colony and significantly different with the other.Keywords: handling, histamine, light flesh, microbiology, yellowfin</dc:description>
	<dc:publisher xml:lang="en">Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)</dc:publisher>
	<dc:date>2015-01-15</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/jphpi/article/view/8911</dc:identifier>
	<dc:identifier>10.17844/jphpi.v17i3.8911</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 17 No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia; 224-231</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 17 No. 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia; 224-231</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/8911/6978</dc:relation>
</oai_dc:dc>