Pembentukan Formaldehida Alami dan Penurunan Mutu Ikan Kerapu Cantik ( Epinephelus fuscoguttatus  × E. microdon) selama Penyimpanan pada Suhu Beku

Barokah, Giri Rohmad; Putri, Ajeng Kurniasari; Anissah, Umi; Murtini, Jovita Tri

doi:10.15578/jpbkp.v13i1.511

Cited by 3 publications

(5 citation statements)

References 13 publications

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“…This is consistent with previous research, which reported the same pattern of changes in formaldehyde content in the same fish stored at frozen temperatures, which increased at the beginning of storage to up to 18.9% on 10 hours of storage and then began to decrease to 12.1 ppm in subsequent storage [28]. Frozen brown marbled grouper (Epinephelus fuscoguttatus) exhibits a similar pattern of natural formaldehyde content changes, with a rise at the start of storage and a decrease after two months [17].…”

Section: Figure 1 Changes Of Formaldehyde Content Of Bombay Duck Duri...mentioning

confidence: 80%

“…The data were presented as mean values with standard deviation. Data for formaldehyde, Total Volatile Base Nitrogen (TVB-N), and sensory attributes were analyzed using one way ANOVA test during storage for five months using SPSS windows version 22 [17]…”

Section: Discussionmentioning

confidence: 99%

“…The lack of oxygen combined with membrane disruption in frozen fish muscle causes an increase in TMAOase activity, which accelerates the formation of DMA and formaldehyde [17]. When the storage time increased, the formaldehyde content decreased, indicating that the significant amount of formaldehyde produced was tightly bound to muscle proteins and could not be extracted.…”

Section: Figure 1 Changes Of Formaldehyde Content Of Bombay Duck Duri...mentioning

confidence: 99%

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Bombay duck (Harpodon nehereus) natural formaldehyde levels and changes during frozen storage

Ariyani

Barokah²,

Wibowo

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Demersal fish, including the Bombay duck (Harpodon nehereus), have relatively high levels of TMAO and hence have the potential for high natural formaldehyde content. This study aimed to determine the natural formaldehyde content of bombay duck and the pattern of the change during frozen storage. Approximately 15 kg bombay duck of 38 – 45g each caught by one-day fishing in Juwata Waters, Tarakan, North Kalimantan Indonesia, was transported in ice to the Laboratory of Marine Biotechnology, Research Center for Marine and Fisheries Product Processing and Biotechnology, Jakarta. Upon arrival, they were split into three groups as replicates and stored frozen for five months. Every month, the levels of formaldehyde, TVB, and sensory properties were monitored, and proximate analysis was performed before storage. The results showed that natural formaldehyde was detected in Bombay duck flesh before storage at a relatively high level of 12.58 + 0.35 ppm, increased to 17.3 ppm after one month of storage, and then decreased afterward. In contrast, TVB levels were low, 12.66 + 2, 54 mg N% before storage, then increased during storage. Based on sensory evaluation, all attributes of the bombay duck were deemed in good condition, with scores ranging from 7-8, except for the eyes, which received a score of less than 6.

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Section: Figure 1 Changes Of Formaldehyde Content Of Bombay Duck Duri...mentioning

confidence: 80%

Section: Discussionmentioning

confidence: 99%

Section: Figure 1 Changes Of Formaldehyde Content Of Bombay Duck Duri...mentioning

confidence: 99%

See 1 more Smart Citation

Bombay duck (Harpodon nehereus) natural formaldehyde levels and changes during frozen storage

Ariyani

Barokah²,

Wibowo

2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…The first stage is the extraction of fish samples using Nash's extraction method (1953). The next step is to measure formaldehyde concentration in the appropriate sample using the Perkin Elmer Lambda 25 UV/VIS Spectrophotometer [19,26]. This study used a completely randomized design (CRD), and the data were analyzed statistically by analysis of variance (ANOVA).…”

Section: Methodsmentioning

confidence: 99%

Analysis of natural formaldehyde formation on several types of marine fish circulating in Jakarta

2020

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Formaldehyde is dangerous to health because it is a carcinogen that can cause cancer. Jakarta Province has an integrated food control program, namely fish supervision, free from formaldehyde. The test results during the management there were several fish containing formaldehyde, namely moonfish (Lampris guttatus), hardtail scad (Megalaspis cordyla), rank goby (Saurida tumbill), and mackerel scad (Decapterus spp). There is no information regarding the detected formaldehyde in these fish, so this study aims to analyze the natural formaldehyde formation process of the four types of marine fish to ensure that the detected formaldehyde results from addition or naturally occurring. This study also describes how fishers in Jakarta consider environmental factors in the fish handling process. This study used a completely randomized design and ANOVA in determining levels of formaldehyde. The qualitative approach carried out using interviews and observations. The parameters studied were formaldehyde levels, Total Volatile Base (TVB), and Trimethyl Amin (TMA). The results showed that moonfish, hardtail scad, rank goby, and mackerel scad increased natural formaldehyde content during storage, namely 0 mg/kg on day 0 to 6.51 mg/kg on day 18. The formation of natural formaldehyde in the four types of samples during storage in freezing temperature correlates with the degradation process based on the TVB and TMA parameters. Although the fishermen understand that environmental factors determine natural formaldehyde formation in fish, they are not worried because it does not directly impact consumers’ health. Therefore, it is necessary to increase environmental awareness for anglers to maintain consumer health.

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“…Pada suhu rendah reproduksi bakteri akan terhambat (Wang, et al, 2020). Selain itu, proses penguraian basa volatil oleh bakteri juga akan terhambat pada suhu rendah (Barokah, et al, 2018).…”

Section: Tvb-nunclassified

PENGARUH VARIASI WAKTU OZONISASI DAN SUHU PENYIMPANAN TERHADAP KARAKTERISTIK FISIKA, KIMIA, DAN SENSORIS PADA DAGING AYAM BROILER (Gallus domesticus)

Prabawa¹,

Putri²,

Kawiji³

et al. 2021

JRPB

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Ayam broiler (Gallus domesticus) merupakan jenis ternak yang banyak dikembangkan sebagai sumber pemenuhan kebutuhan protein hewani. Namun, karena merupakan bahan segar dan memiliki kandungan air yang tinggi, daging ayam broiler rentan terhadap kebusukan yang disebabkan oleh mikroba. Perlakuan dengan ozon dan suhu penyimpanan mampu mempertahankan kualitas daging ayam ditinjau dari kualitas fisika, kimia, dan sensoris. Penelitian ini bertujuan untuk mengetahui pengaruh perlakuan ozonisasi dan suhu penyimpanan terhadap sifat fisika, kimia, dan sensoris daging ayam broiler. Variasi waktu perendaman, yaitu 5, 10, dan 15 menit, sedangkan untuk variasi penyimpanan yaitu 10°C dan -6°C. Penelitian ini dilakukan menggunakan Rancangan Acak Lengkap Faktorial (RALF) dan analisis lanjutan menggunakan DMRT. Hasil yang didapatkan adalah perlakuan ozon dan suhu beku efektif dalam mengurangi nilai drip loss namun meningkatkan susut masak, menurunkan atribut warna, mengurangi nilai aw, mempertahankan nilai pH, mempertahankan laju kenaikan TBARS dan TVB-N mempertahankan nilai kesukaan konsumen. Perlakuan paling efektif untuk daging ayam yaitu dengan perendaman selama 15 menit dan penyimpanan dengan suhu -6°C mampu mempertahankan drip loss, aw, pH, TBARS, TVB-N, dan sensoris dari daging ayam.

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Pembentukan Formaldehida Alami dan Penurunan Mutu Ikan Kerapu Cantik ( Epinephelus fuscoguttatus × E. microdon) selama Penyimpanan pada Suhu Beku

Cited by 3 publications

References 13 publications

Bombay duck (Harpodon nehereus) natural formaldehyde levels and changes during frozen storage

Bombay duck (Harpodon nehereus) natural formaldehyde levels and changes during frozen storage

Analysis of natural formaldehyde formation on several types of marine fish circulating in Jakarta

PENGARUH VARIASI WAKTU OZONISASI DAN SUHU PENYIMPANAN TERHADAP KARAKTERISTIK FISIKA, KIMIA, DAN SENSORIS PADA DAGING AYAM BROILER (Gallus domesticus)

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