Kadar Histamin, pH dan Kadar Air Pada Abon Ikan Sayuran

Abstract

Background: Vegetable fish floss is one of the developments of processed fish products, namely mackerel, which is complemented with young jackfruit vegetables. The combination of these two ingredients produces good nutritional value for health. However, mackerel generally contains histamine compounds that can cause poisoning with symptoms in the form of allergic reactions, such as rashes, swelling, or difficulty breathing. To maintain safety in the development of food products, it is important to analyze the histamine content in processed fish products. In addition, it is necessary to analyze the pH and water levels in vegetable fish floss to ensure food safety and quality, because the pH and water levels in food products can affect the durability of the food product. Objective: In this study, researchers made vegetable fish floss from mackerel with young jackfruit, which then aimed to determine the histamine, pH and water content in vegetable fish floss. Method: This type of research is quantitative with a design that does not have a control group to be compared with the experimental group called pre-experimental design. Results: The results of the study showed a histamine content of 18.575 mg, pH value of 5.18 and water content of 4.42% per 100 grams of vegetable fish floss. Conclusion: Vegetable fish floss is safe for consumption by all age groups, because it has histamine levels, pH, and water content in vegetable fish floss that meet SNI standards.