| dc.description.abstract | Histamine is a biogenic amino that is produced through a bacterial decarboxylase
process from the amino acid histidine, and is mostly found in large quantities in fish
from the scrombidae family. Its presence in fishery products and processed products
can be used as an indicator of the level of food spoilage. Mangroves have many
benefits that directly intersect with human life on land, ranging from ecological
benefits to being a food source where extracts and raw materials from mangrove
plants have been used by coastal communities for natural medicinal purposes. The
stages of this study consisted of: 1. Sampling of tuna and mangrove leaves, 2.
Extraction of mangrove leaves, 3. Soaking of the extract with tuna. Treatment of
several different extract doses, namely control, 15%, 30% and 50% with a storage
range of 5 days and 10 days. The results showed that the histamine content in komo
tuna decreased with different concentrations and the length of storage given. The
results obtained were based on statistical analysis showing that storage time (days)
and concentration of mangrove leaf extract had no *significant (P > 0.05) effect on
histamine levels in komo tuna. Nevertheless, quantitatively it was found that the
concentration of mangrove leaf extract was effective in reducing the histamine
levels of tuna during cold storage. The pH value after being soaked with mangrove
leaf extract with different concentrations experienced an increase in pH. This can
be caused by extreme pH values that can damage the protein which is a component
of the enzyme. The TPC value of mangrove leaf extract was able to suppress the
growth of bacteria in the samples. The conclusion of this study is that the most
effective concentration in inhibiting tuna histamine levels is 50% concentration for
10 days storage. | en_US |
