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Judul: Pengaruh Asam Cuka Terhadap Kandungan Histamin Dalam Daging Ikan Komu (Auxis rochei)
Penulis: Nikmans Hattu, Eirene G. Fransina, Cecilia A. Seumahu & Josina M. Sopacua  || email:
Jurnal: Indonesian Journal of Chemical Research Vol. 3 no. 2 - hal. 319-325 Tahun 2016  [ MIPA ]
Keywords:  Bullet tuna, histamine, spectrophotometry, vinegar.
Abstract: 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.
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