Efektivitas Perendaman Ekstrak Daun Mangrove Api-Api (Avicennia Marina) terhadap Kadar Histamin Daging Ikan Tongkol Komo (Euthynnus Affinis) Selama Penyimpanan Dingin

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.