Pengujian Kandungan Histamin dan Mutu Organoleptik Bahan Baku Ikan Kaleng

Fishery products are products that are prone to spoilage, so a careful and accurate handling method is needed to maintain the quality of fishery products. The purpose of this research is to see if the raw materials used by PT. Sinar Pure Foods International for the manufacture of canned fish has a good quality. The test parameters used in this study were the temperature of the fish spine, organoleptic (appearance) according to SNI 2729:2013 and histamine levels. The results of the spine temperature showed that all of the 7 samples has temperature not more than 4°C. The results of organoleptic testing of raw materials (appearance) of 7 samples had an average value higher than a score of 7 and for processed fish products from 7 samples have a value of lower than 50 ppm..Keyword:     Histamine, organoleptic, canned fish, Tuna Hasil Perikanan adalah produk yang mudah mengalami kebusukan sehingga diperlukan cara penanganan yang cermat dan akurat untuk mempertahankan mutu produk hasil perikanan. Tujuan dari penelitian ini adalah untuk melihat apakah bahan baku yang digunakan PT. Sinar Pure Foods International untuk pembuatan produk ikan kaleng bermutu baik atau tidak. Parameter uji yang digunakan dalam penelitian ini adalah suhu tulang belakang ikan, organoleptik (kenampakan) sesuai SNI 2729:2013 dan kadar histamin. Hasil pengecekan suhu tulang belakang memperlihatkan bahwa dari 7 sampel suhu tulang belakangnya tidak lebih dari 4°C. Hasil pengujian bahan baku secara organoleptik (kenampakan) dari 7 sampel memiliki nilai rata-yang tidak lebih rendah dari skor 7. Hasil pengujian kadar histamin pada bahan baku menunjukkan bahwa kadar histamin pada bahan baku dari 7 sampel memiliki nilai yang tidak lebih dari 30 ppm dan untuk produk olahan ikan kaleng dari 7 sampel memiliki nilai yang tidak lebih dari 50 ppm.Kata kunci:  Histamin, organoleptik, ikan kaleng, Tun

Daun Mangrove Sonneratia alba sebagai Teh Fungsional

The purpose of this review is to explore the antioxidant capacity of Sonneratia alba mangrove leaves to be developed into functional tea. The data collection was done by collecting literature through various types of databases (big data) including Google Scholar, Microsoft Academic, DOAJ, BASE, and DIMENSION. Articles were limited to research and review papers published between 2016 to 2020 . The following keywords were used: mangrove, Sonneratia alba, functional tea, phytochemicals, IC 50 DPPH, and yields. The results obtained from a literature study revealed that the extended extraction time with boiling water on the mangrove material can increase the yield. Also, literature searches indicated that the extraction of S. alba young leaves for 40, 50 and 60 minutes with boiling water resulted in phenolic, flavonoid, terpenoid, steroid, tannin and alkaloid phytochemical compounds. The existence of these compounds denoted the presence of antioxidant properties in the extracts. Furthermore, previous studies signified a higher phenol content and IC50 DPPH in S. alba leaves. The data from collected articles suggested that young leaves of S. alba mangrove could be developed as functional tea, rich in antioxidants and resistance in high temperature.Key words: S. alba leaves, antioxidants, functional te