Efektivitas Temu Kunci (Boesenbergia rotunda) Terhadap Penurunan Kadar Formalin Pada Ikan Tuna (Thunnus sp.)
Effectiveness of Key Gathering (Boesenbergia rotunda) Against Reduction of Formalin Levels in Tuna (Thunnus sp.)
-
(1) Zamhariroh Zamhariroh Universitas Muhammadiyah Sidoarjo
Indonesia
(2) Galuh Ratmana Hanum
Universitas Muhammadiyah Sidoarjo
Indonesia
(*) Corresponding Author
Abstract
Tuna as a marine fish that has an exceptional potential to be the mainstay of Indonesia. The high demand for tuna makes a great opportunity for Indonesia as a producer in the export of these products. Related to this condition, the producers have come up with a variety of ways to keep the fish appear fresh by way of preservation, one of them is by using formalin. Finger root plants have active compounds that can reduce formalin in tuna saponins. This study used tuna fish that had been soaked with a solution containing 10% formalin. The research was conducted at Surabaya City Health Office. Formalin content was measured using the spectrophotometer method. Parameters used were formalin content. The results of this study indicate that the concentration of key solution and storage duration significantly influence at 50% concentration for 5 days is the most effective concentration and duration of immersion with an average yield of 0,04 mg/l.References
Andarini, M. (2012). Daur Ulang Pelumas Bekas Menggunakan Asam Sulfat dan Ekstraksi Dengan Surfaktan. Skripsi. Fakultas MIPA. Institut Pertanian Bogor. Bogor
Arifin, Z. ( 2007). Stabilitas Formalin dalam Daging Ayam Selama Penyimpanan. Bogor: Balai Besar Penelitian Veteriner.
Damayanti, E., Ma’ruf, W. F., & Wijayanti, I. (2014). Efektivitas Kunyit (Curcuma longa Linn.) Sebagai Pereduksi Formalin Pada Udang Putih (Penaeus merguiensis) Penyimpanan Suhu Dingin. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 3(1), 98-107. Retrieved from https://ejournal3.undip.ac.id/index.php/jpbhp/article/view/4826/4658.
Dewi, S. R. (2015). Teknik Pengolahan Ikan Tuna (Thunnus sp.) Beku di PT. Tridaya Eramina Bahari, Muara Baru Ujung, Jakarta Utara. Skripsi. Fakultas Perikanan dan Kelautan Universitas Airlangga. Surabaya.
Dwimayasanti, R., Ma’ruf, W. F., & Riyadi, P. H. (2014). Efektivitas Larutan Daun Kedondong (Spondias sp.) Sebagai Pereduksi Kadar Formalin Pada Fillet Ikan Bandeng (Chanos chanos Forsk.) Selama Penyimpanan Dingin. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 3(2), 44-51. Retrieved from https://ejournal3.undip.ac.id/index.php/jpbhp/article/view/4897/4731.
Fadhillah, A. (2013). Efektivitas Lidah Buaya (aloe vera) di dalam Mereduksi Formalin Pada Fillet Ikan Bandeng (chanos chanos forks) Selama Penyimpanan Suhu Dingin. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 2(3),21-30. Retrived from https://ejournal3.undip.ac.id/index.php/jpbhp/article/view/3780/3668.
Harmanto, N. (2007). Jus Herbal Segar dan Menyehatkan. Jakarta: PT Elex Media Komputindo.
Hastuti, S. (2010). Analisis Kualitatif dan Kuantitatif Formaldehid Pada Ikan Asin di Madura. Jurnal Agrointek, 4(2), 132-137. Retrieved from http://journal.trunojoyo.ac.id/agrointek/article/view/1366/1174.
Jannah, M., Ma’ruf, W. F., dan Surti, T. (2014). Efektivitas Lengkuas (Alpinia galanga) Sebagai Pereduksi Kadar Formalin Pada Udang Putih (Penaeus merguiensis) Selama Penyimpanan Dingin. Jurnal Pengelolahan dan Bioteknologi Hasil Perikanan, 3(1), 70-79. Retrieved from https://ejournal3.undip.ac.id/index.php/jpbhp/article/view/4823/4655.
Mirna, Karimuna, L., & Asyik, N. (2016). Analisis Formalin Pada Ikan Asin di Beberapa Pasar Tradisional Kota Kendari. Jurnal Sains dan Teknologi Pangan, 1(1), 31-36. Retrieved from http://ojs.uho.ac.id/index.php/jstp/article/view/1036/676.
Moffat, A. C. (1986). Clarke’s Isolation and Identification of Drugs. 2nd Edition. London: The Pharmaceutical Press.
Mukaromah, L. (2016). Pengaruh Perendaman Daun Salam (Syzygium polyanthum) Terhadap Penurunan Kadar Formalin Pada Tahu. Karya Tulis Ilmiah. Politeknik Kesehatan Surabaya.
Saparinto, C & Susinia, R. (2015). Grow Your Own Kitchen Spice. Yogyakarta: Lily Publiser.
