PENINGKATAN KADAR HISTAMIN PADA IKAN LAUT YANG SUDAH DIOLAH
| Main Authors: | Djarismawati, Djarismawati; Pusat Penelitian dan Pengembangan Ekologi Kesehatan, Badan Penelitian dan Pengembangan Kesehatan, Aminah, Nunik Siti; Pusat Penelitian dan Pengembangan Ekologi Kesehatan, Badan Penelitian dan Pengembangan Kesehatan, Supraptini, Supraptini; Pusat Penelitian dan Pengembangan Ekologi Kesehatan, Badan Penelitian dan Pengembangan Kesehatan, Rahmawati, Mitri; Pusat Penelitian dan Pengembangan Ekologi Kesehatan, Badan Penelitian dan Pengembangan Kesehatan |
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| Other Authors: | BADAN LITBANGKES KEMENKES |
| Format: | Article application/pdf eJournal |
| Bahasa: | ind |
| Terbitan: |
Pusat Penelitian dan Pengembangan Upaya Kesehatan Masyarakat
, 2012
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| Online Access: |
http://ejournal.litbang.depkes.go.id/index.php/jek/article/view/1305 |
Daftar Isi:
- It was very difficult to recover the condition of people·s nutntion especially among the children during the economic crisis, even though that problem could be overcome by consuming protein especially from sea-fish. But handling food originated from sea-fish was very difficult, because sea-fish could be easily contaminated by toxins. In this study the histamine contents in fresh and processed sea-fish will be analized. The objective of the study was to test the best way of fish cooking to minimize the histamine content. The limiting time of the fish remain fresh after taken from the market was also studied. The result showed that the time taken to bring the fish from the sampling points to the laboratory and the way of fish cooking would influence the histamine content in cooked fish. We also found that cooking fish with coconut milk has resulted the lowest histamine content as compared with frying or roasting. Keywords: histamine, sea fish, nutrition