PENELITIAN TENTANG CARA PENGOLAHAN IKAN LAUT (TONGKOL DAN KEMBUNG) YANG AMAN UNTUK KESEHATAN

Buletin Penelitian Kesehatan

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Field Value
 
Title PENELITIAN TENTANG CARA PENGOLAHAN IKAN LAUT (TONGKOL DAN KEMBUNG) YANG AMAN UNTUK KESEHATAN
 
Creator Supraptini, Supraptini
Aminah, Nunik Siti
Lestari, Enny Wahyu
Nainggolan, Riris
Djarismawati, Djarismawati
Sugiharti, Sugiharti
 
Subject Health; Kesehatan
Auxis thazard; Tuna Fish; Sea Fish; Safe Consumption

 
Description Incidence of food poisoning are still happening. Result of a study as reported by the Directorate General of Communicable Disease Control, Ministry of Health, indicated that the poisoning are frequently caused by sea fish especially tuna fish (Auxis thazard). That's why Health Ecology Research Centre has done another research to find a safe way how to cook sea fish especially tuna fish for safe consumption. This research was conducted from June 1997 until March 1998. The samples consisted of tuna fish (Auxis thazard) and kembung fish (Rastrelliger spp) bought from Fish Auction in Cilincing and Cilincing market. The fishes were carried in an ice box to be analized in the laboratory and prepared in different cooking methods: fresh steamedfish, fish cooked in coconut milk, fried fish and grilled fish. Measurement of histamine levels were done by the Mopper Method and observation of microflora for fungi and bacteria, to know wich way of cooking fish was related to the lowest histamine level. By analizing histamine level it was found that fresh steamed fish contained the lowest histamine (tuna 6,34 ppm, kembung 3,91 ppm),fish cooked in coconut milk (tuna 8,11 ppm, kembung 5,20 ppm), fried fish (tuna 14,86 ppm, kembung 13,18 ppm) and grilled fish (tuna 31,12 ppm, kembung 19,49 ppm). It has been proven that the histamine level of cooked fresh fish is less than 50 ppm (US Food and Drug Administration/FDAs, allowable concentration). The conclusion of this research : to cook fresh fish is the best and that fish must be handled carefully. The rotary histamin content was lowest in fresh steamed fish, followed by fish cooked in coconut milk, fried fish and grilled fish. The kinds of fungi found were : Aspergillus niger, Aspergillus ochraceus, Khamir and Rhizopus sp. In the cooked fish we did not find any pathogenic bacteria.
 
Publisher Badan Penelitian dan Pengembangan Kesehatan
 
Contributor BADAN LITBANGKES KEMENKES
 
Date 2012-09-07
 
Type

 
Format application/pdf
 
Identifier http://ejournal.litbang.kemkes.go.id/index.php/BPK/article/view/295
10.22435/bpk.v26i2&3 Sept.295.
 
Source Buletin Penelitian Kesehatan; Vol 26, No 2&3 Sept (1998)
 
Language id
 
Rights The Authors submitting a manuscript do so on the understanding that if accepted for publication, copyright of the article shall be assigned to Buletin Penelitian Kesehatan (Bulletin of Health Research) and Badan Penelitian dan Pengembangan Kesehatan (National Institute of Health Research and Development) as publisher of the journal.Copyright encompasses exclusive rights to reproduce and deliver the article in all form and media, including reprints, photographs, microfilms and any other similar reproductions, as well as translations. The reproduction of any part of this journal, its storage in databases and its transmission by any form or media, such as electronic, electrostatic and mechanical copies, photocopies, recordings, magnetic media, etc. , will be allowed only with a written permission from Buletin Penelitian Kesehatan (Bulletin of Health Research) and Badan Penelitian dan Pengembangan Kesehatan (National Institute of Health Research and Development).Buletin Penelitian Kesehatan (Bulletin of Health Research) and Badan Penelitian dan Pengembangan Kesehatan (National Institute of Health Research and Development), the Editors and the Advisory International Editorial Board make every effort to ensure that no wrong or misleading data, opinions or statements be published in the journal.
 

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