PENINGKATAN KADAR HISTAMIN PADA IKAN LAUT YANG SUDAH DIOLAH

Date
2012
Author
Djarismawati, Djarismawati; Pusat Penelitian dan Pengembangan Ekologi Kesehatan, Badan Penelitian dan Pengembangan Kesehatan
Aminah, Nunik Siti; Pusat Penelitian dan Pengembangan Ekologi Kesehatan, Badan Penelitian dan Pengembangan Kesehatan
Supraptini, Supraptini; Pusat Penelitian dan Pengembangan Ekologi Kesehatan, Badan Penelitian dan Pengembangan Kesehatan
Rahmawati, Mitri; Pusat Penelitian dan Pengembangan Ekologi Kesehatan, Badan Penelitian dan Pengembangan Kesehatan
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Abstract
 It was very difficult to recover the condition of people·s nutntion especially among the children during the economic crisis, even though that problem could be overcome by consuming protein especially from sea-fish. But handling food originated from sea-fish was very difficult, because sea-fish could be easily contaminated by toxins. In this study the histamine contents in fresh and processed sea-fish will be analized. The objective of the study was to test the best way of fish cooking to minimize the histamine content. The limiting time of the fish remain fresh after taken from the market was also studied. The result showed that the time taken to bring the fish from the sampling points to the laboratory and the way of fish cooking would influence the histamine content in cooked fish. We also found that cooking fish with coconut milk has resulted the lowest histamine content as compared with frying or roasting. Keywords: histamine, sea fish, nutrition
URI
http://ejournal.litbang.depkes.go.id/index.php/jek/article/view/1305
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