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Organoleptic Quality Assessment of Cakalang Fish (Katsuwonus pelamis) in Pondokdadap Fishing Port Malang District

Samakia : Jurnal Ilmu Perikanan

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Title Organoleptic Quality Assessment of Cakalang Fish (Katsuwonus pelamis) in Pondokdadap Fishing Port Malang District
Penilaian Mutu Secara Organoleptik Ikan Cakalang (Katsuwonus pelamis) di Pelabuhan Perikanan Pantai Pondokdadap Kabupaten Malang
 
Creator Wahyu, Yus Isnainita
Ariadi, Puji Sugeng
Jalal Sayuti
 
Subject skipjack, freshness of fish, organoleptic, PPP Pondokdadap.
Ikan cakalang, kesegaran ikan, organoleptik, PPP Pondokdadap.
 
Description The study was conducted in December 2018 at the Coastal Fisheries Port, Pondokdadap, Malang, East Java. The aim was to determine the level of freshness of fish and the difference in freshness of skipjack fish in three different locations such as fish auction sites, supplier / collector warehouses and directly from the fisherman around the Coastal Fisheries Port. The freshness of the fish was determined using organoleptic method. Organoleptic test is a method using the human senses as the main tool in assessing the quality of live fish and fishery products that are still in a fresh condition. After the fish dies there is a change in the fish which leads to rapid decay. The results showed that there were differences of the freshness of fish in three different locations, but  it was still in good category of fresh fish.
Penelitian dilakukan di bulan Desember 2018 di Pelabuhan Perikanan Pantai (PPP) Pondokdadap Kabupaten Malang Provinsi Jawa Timur dengan tujuan untuk mengetahui tingkat kesegaran ikan dan perbedaan kesegaran ikan cakalang pada tiga lokasi yang berbeda yaitu tempat pelelangan ikan, gudang supplier/pengumpul dan kios ikan nelayan di PPP Pondokdadap. Penentuan tingkat kesegaran ikan dilakukan dengan metode organoleptik. Pengujian organoleptik merupakan cara atau teknik pengujian dengan menggunakan indera manusia sebagai alat utama dalam menilai mutu ikan hidup dan produk perikanan yang masih dalam keadaan segar utuh. Setelah ikan mati terjadi perubahan pada ikan yang mengarah pada pembusukan yang berlangsung dengan cepat.  Hasil penelitian menunjukkan bahwa tingkat kesegaran ikan pada tiga lokasi berbeda memiliki perbedaan namun ikan cakalang masih dalam kategori ikan segar.
 
Publisher Faculty of Science and Technology University Ibrahimy
 
Date 2019-09-19
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://journal.ibrahimy.ac.id/index.php/JSAPI/article/view/312
10.35316/jsapi.v10i2.312
 
Source Samakia : Jurnal Ilmu Perikanan; Vol. 10 No. 2 (2019): Samakia: Jurnal Ilmu Perikanan; 66-72
Samakia : Jurnal Ilmu Perikanan; Vol 10 No 2 (2019): Samakia: Jurnal Ilmu Perikanan; 66-72
2503-2283
2086-3861
10.35316/jsapi.v10i2
 
Language eng
 
Relation https://journal.ibrahimy.ac.id/index.php/JSAPI/article/view/312/510
 
Rights Copyright (c) 2019 Yus Isnainita Wahyu, Puji Sugeng Ariadi, Jalal Sayuti
http://creativecommons.org/licenses/by-nc/4.0