Pengaruh Asam Cuka Terhadap Kandungan Histamin Dalam Daging Ikan Komu (Auxis rochei)
The research on the effect of vinegar to histamine content in bullet tuna (Auxis rochei) has been done. Histamine content of quantitatively determined using a standard curve regression equation (y = 0.005 x - 0.046) with a price coefficient of determination (R2 = 0.926) is close to unity. The...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Department of Chemistry, Pattimura University
2016-01-01
|
| Series: | Indonesian Journal of Chemical Research |
| Subjects: | |
| Online Access: | https://ojs3.unpatti.ac.id/index.php/ijcr/article/view/125 |
| _version_ | 1818387434887446528 |
|---|---|
| author | Nikmans Hattu Eirene G. Fransina Cecelia A. Seumahu Josina Sopacua |
| author_facet | Nikmans Hattu Eirene G. Fransina Cecelia A. Seumahu Josina Sopacua |
| author_sort | Nikmans Hattu |
| collection | DOAJ |
| description | The research on the effect of vinegar to histamine content in bullet tuna (Auxis rochei) has been done. Histamine content of quantitatively determined using a standard curve regression equation (y = 0.005 x - 0.046) with a price coefficient of determination (R2 = 0.926) is close to unity. The results showed levels of histamine in bullet tuna marinated in vinegar with variation concentrations of 5%, 10%, 15%, 20%, and 25% within 10 minutes, are 25.9099; 20.0408; 18.9671; 18.7108 and 18.6336 mg/100g respectively. While the levels of histamine in bullet tuna marinated in 25% of vinegar with variation of 10 minutes, 20 minutes, and 30 minutes, are 18.6336; 16.0550; and 15.5246 mg/100g respectively. |
| first_indexed | 2024-12-14T04:09:53Z |
| format | Article |
| id | doaj.art-4fb6ded63e7141249ff15d2a202bc761 |
| institution | Directory Open Access Journal |
| issn | 2338-5359 2614-2627 |
| language | English |
| last_indexed | 2024-12-14T04:09:53Z |
| publishDate | 2016-01-01 |
| publisher | Department of Chemistry, Pattimura University |
| record_format | Article |
| series | Indonesian Journal of Chemical Research |
| spelling | doaj.art-4fb6ded63e7141249ff15d2a202bc7612022-12-21T23:17:43ZengDepartment of Chemistry, Pattimura UniversityIndonesian Journal of Chemical Research2338-53592614-26272016-01-0132Pengaruh Asam Cuka Terhadap Kandungan Histamin Dalam Daging Ikan Komu (Auxis rochei)Nikmans Hattu0Eirene G. Fransina1Cecelia A. Seumahu2Josina Sopacua3Department of Chemistry, Faculty of Mathematics and Natural Science, University of Pattimura-IndonesiaDepartment of Chemistry, Faculty of Mathematics and Natural Science, University of Pattimura-IndonesiaDepartment of Biology, Faculty of Mathematics and Natural Science, University of Pattimura-IndonesiaDepartment of Chemistry, Faculty of Mathematics and Natural Science, University of Pattimura-IndonesiaThe research on the effect of vinegar to histamine content in bullet tuna (Auxis rochei) has been done. Histamine content of quantitatively determined using a standard curve regression equation (y = 0.005 x - 0.046) with a price coefficient of determination (R2 = 0.926) is close to unity. The results showed levels of histamine in bullet tuna marinated in vinegar with variation concentrations of 5%, 10%, 15%, 20%, and 25% within 10 minutes, are 25.9099; 20.0408; 18.9671; 18.7108 and 18.6336 mg/100g respectively. While the levels of histamine in bullet tuna marinated in 25% of vinegar with variation of 10 minutes, 20 minutes, and 30 minutes, are 18.6336; 16.0550; and 15.5246 mg/100g respectively.https://ojs3.unpatti.ac.id/index.php/ijcr/article/view/125Bullet tuna, histamine, spectrophotometry, vinegar |
| spellingShingle | Nikmans Hattu Eirene G. Fransina Cecelia A. Seumahu Josina Sopacua Pengaruh Asam Cuka Terhadap Kandungan Histamin Dalam Daging Ikan Komu (Auxis rochei) Indonesian Journal of Chemical Research Bullet tuna, histamine, spectrophotometry, vinegar |
| title | Pengaruh Asam Cuka Terhadap Kandungan Histamin Dalam Daging Ikan Komu (Auxis rochei) |
| title_full | Pengaruh Asam Cuka Terhadap Kandungan Histamin Dalam Daging Ikan Komu (Auxis rochei) |
| title_fullStr | Pengaruh Asam Cuka Terhadap Kandungan Histamin Dalam Daging Ikan Komu (Auxis rochei) |
| title_full_unstemmed | Pengaruh Asam Cuka Terhadap Kandungan Histamin Dalam Daging Ikan Komu (Auxis rochei) |
| title_short | Pengaruh Asam Cuka Terhadap Kandungan Histamin Dalam Daging Ikan Komu (Auxis rochei) |
| title_sort | pengaruh asam cuka terhadap kandungan histamin dalam daging ikan komu auxis rochei |
| topic | Bullet tuna, histamine, spectrophotometry, vinegar |
| url | https://ojs3.unpatti.ac.id/index.php/ijcr/article/view/125 |
| work_keys_str_mv | AT nikmanshattu pengaruhasamcukaterhadapkandunganhistamindalamdagingikankomuauxisrochei AT eirenegfransina pengaruhasamcukaterhadapkandunganhistamindalamdagingikankomuauxisrochei AT ceceliaaseumahu pengaruhasamcukaterhadapkandunganhistamindalamdagingikankomuauxisrochei AT josinasopacua pengaruhasamcukaterhadapkandunganhistamindalamdagingikankomuauxisrochei |