Evaluasi Mutu Tuna Loin Segar untuk Sashimi yang Diolah di atas Perahu selama Penanganan dan Distribusinya di Ambon

Abstract

Abstrak

Penelitian ini bertujuan untuk mengevaluasi mutu tuna loin segar untuk sashimi yang diolah di atas perahu oleh nelayan skala kecil di kota Ambon. Pengamatan dilakukan terhadap mutu tuna loin segar saat didaratkan, dikemas dan ketika tiba di tempat pengiriman, yang meliputi suhu pusat, pH, TVB, Angka Lempeng Total (ALT), serta sifat sensorinya. Pengamatan juga dilakukan terhadap kondisi sanitasi, sarana dan prasarana yang digunakan dengan menggunakan metode swab terhadap  cemaran mikroba yang meliputi ALT, E. coli dan Salmonella. Pada tahap akhir dilakukan evaluasi implementasi Good Manufacturing Practice (GMP) dengan menilai sarana dan prasarana berdasarkan persyaratan teknik dalam KEPMEN No. 52A/KEPMEN/2013. Hasil penelitian menunjukkan suhu pusat loin berkisar antara 10,58 -16,53 oC, jauh di atas suhu untuk tuna sashimi yaitu maksimal 4,4 oC. Kandungan TVB tuna loin yang didaratkan berkisar antara 13,6-14,04 mgN%, yang mengindikasikan bahwa tuna loin tergolong segar. Secara sensori, panelis mengidentifikasi adanya lapisan pelangi tipis pada permukaan loin segar yang menunjukkan ikan mengalami stres sebelum dimatikan. Pengiriman loin segar keluar kota Ambon berpengaruh terhadap penurunan mutu sensori serta peningkatan jumlah ALT. Tuna loin yang didaratkan di pos pendaratan  terlebih dahulu menyebabkan terjadinya penurunan nilai sensori  dan peningkatan jumlah ALT yang lebih cepat, namun demikian tuna loin masih tetap tergolong segar ketika sampai di tempat pengiriman. Hasil swab pada kapal, miniplant dan es yang digunakan menunjukkan jumlah bakteri berkisar antara 105-106 koloni/g, mengindikasikan kondisi sanitasi yang kurang terjaga. Hasil evaluasi terhadap implementasi GMP pada miniplant yang digunakan menunjukkan hanya 59% kriteria memenuhi persyaratan yang ditetapkan.  

Evaluation of Fresh Tuna Loin Quality for Sashimi Processed on Boat during Handling and Distribution in Ambon

Abstract

Study aimed to evaluate fresh tuna loin quality for sashimi processed on boat by small scale fishermen in Ambon. Observation was conducted on the quality of fresh tuna loin during landing, packaging, and final delivery point, for central temperature, pH, TVB, total plate count (TPC) and sensory properties. Observation was also done on the sanitation condition of facilities and equipments used in tuna loin processing by using swab method on the parameter of microorganism contaminant such as Total Plate Count (TPC), E coli and Salmonella. At final stage, evaluation of Good Manufacturing Practice (GMP) implementation was done by assessing several criteria of facilities and equipments based on technical requirements stated in KEPMEN no 52A/KEPMEN/2013. The results showed that the central temperature of loin ranged between 10.56 -16.53 oC, far above the temperature for tuna sashimi i.e 4.4 oC. TVB content of tuna loin was ranging from 13.6 to 14.04mgN%, indicating that the loin were still fresh. Based on sensory evaluation, the panelists identified the presence of thin rainbow layer on the loin’s surface, indicating that the fish experienced stress before died. Delivery process of fresh tuna loin out of Ambon city affected to the decrease of sensory scores as well as the increase of total plate count (TPC) values. Tuna loin which was firstly landed in landing post resulted the decrease of sensory scores and increase of bacterial content, however, the loin was still categorized as fresh for sashimi when arrived at the delivery point. Results of swab test on inner boat’s surface, miniplant and ice crushed used in processing stage showed that they contained bacteria ranged from 105-106 colonies/g, indicating less maintained sanitary conditions. Evaluation on the GMP implementation of the miniplant showed that only 59% criteria met the required GMP.