Application of Belimbing Wuluh Leaves (Averrhoa Bilimbi. Linn) to Maintain the Quality of Fish Komu (Auxis Rochei) in Terms of Histamine Levels

Nini Munirah Renur, Wiwin Gaby Hukubun, Imanuel Berly Delvis Kapelle

Abstract


Maluku has marine products in the form of fish that are very abundant, so it needs handling in terms of processing of fishery products to be used with good quality. Histamine is one of the most toxic chemicals found in the body. in this study resulted in preservation of komu fish (auxis rochei) by using belimbing wuluh leaves (averrhoa bilimbi. linn) where the histamine content formed will be tested measure. Two treatments were performed with preservation for 7 hours and no preservatives as a comparison. Initial histamine data was calculated using fresh fish. Histamine levels were tested using uv-vis spectrophotometry. In fish samples without using belimbing wuluh leaves (control) containing histamine levels of 16.23%, and with belimbing wuluh leaves histamine levels ranged between 14.03% - 9.16%. The level of histamine in each treatment is not the same, the more giving of belimbing wuluh leaves to the commu fish used, the smaller the histamine levels obtained.


Keywords


Belimbing Wuluh Leaves (Averrhoa Bilimbi. Linn.), Histamine, Commu Fish (Auxis Rochei).

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References


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