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Judul:	Kandungan Histamin dalam Olahan Ikan Komu (Auxis thazard) yang Direbus dengan Variasi Konsentrasi NaCl) - rev
Penulis:	Nikmans Hattu, Ivonne Telussa, Eirene G. Fransina, Cecilia A. Seumahu & Shela Paais \|\| email: nickhattu@fmipa.unpatti.ac.id
Jurnal:	Indonesian Journal of Chemical Research Vol. 2 no. 1 - hal. 146-153 Tahun 2014 [ MIPA ]
Keywords:	Bullet tuna, Histamine, Spectrophotometry.
Abstract:	Analysis of histamine content in processed bullet tuna (Auxis thazard) stew flesh can be carried out by Spectrophotometry method, using p- phenildiazonium sulfonate reagent. A qualitative, visual comparison of colour intensity of samples with reference colour scale of the standard solution concentration can be used to determine levels of histamine without the aid of a spectrophotometer. The histamine content is determined quantitatively by the standard curve regression equation (y= 0.003xâ€“0.062) with determination coefficient value (R2= 0.938). The results showed that histamine content inprocessed bullet tuna (Auxis thazard) obtained: 46.9964; 40.3093; 34.4348; 28.9900 and 24.8862 mg/100g fish, at 0.5; 1.0; 1.5; 2.0 and 2.5% concentration of NaCl, respectively.
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