Tingkat Kandungan Histamin pada Ikan Cakalang (Katsuwonus Pelamis) dengan Metode Pembekuan yang Berbeda di CV. Novira Abadi Kota Banda Aceh

The fisheries sector in Indonesia has a greater potential, namely pelagic and demersal fish populations including skipjack tuna are referred to as commodities that have high nutritional value but easily damaged because they contain lots of protein which is free amino acids for microbial metabolism. production ammonia, biogenic amines, organic acids, ketones sulfur composition. Fish one the food products prone deterioration quality due action enzymes or growth. Handling fresh can be done by applying cold temperatures through freezing techniques prevent quality. SCF (semi contact plate freezer) method product process between refrigerated shelves this takes place quickly. use semicontec arranged pan, consists 144 pans air around with temperature - 40°C 5 hours, 17.4°C tuna, histamine content was 0.3 ppm. ABF (Air Blast Freezer) method. Freezing placing been pan putting them into (air blast at used company, -35°C 22 hours. arrangement included freezer freezer, media made from freon freeze ripen fish. after being frozen 15.400C. producing levels 3.9 ppm, where still consumed.