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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia AQUATIC SCIENCE & MANAGEMENT Media Teknologi Hasil Perikanan JURNAL ILMIAH PLATAX Jurnal Ilmu dan Teknologi Pangan Jurnal Ilmiah Tindalung
Siegfried Berhimpon
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Environmental Science Languange, Linguistic, Communication & Media

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KARAKTERISTIK ORGANOLEPTIK TEKSTUR STIK IKAN ASAP YANG DICOATING DENGAN PENAMBAHAN MIOFIBRIL DAN KOLAGEN IKAN SITUHUK HITAM (Makaira indica). [Organoleptical Texture Characteristics of Smoked Fish Stick, Coated with Addition of Myofibrils and Coll Rahael, Kristhina P.; Berhimpon, Siegfried; Mentang, Feny
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 2 (2014)
Publisher : Pascasarjana Unsrat

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Abstract

The use of synthetic packaging caused a big problem of non-degradable waste, therefore the industries started using biodegradable packaging, and recently  research on edible film took attentions of many researches.  Edible film made from biopolymers are expected can provided  certain characteristics as food packaging. This research aims were to study the textural organoleptic characteristics of edible coating made from  collagen and myofibril with the addition of smoke liquid. Edible film made from smoke liquid 0.8%, and then  added collagen and myofibril with concentration of  2, 4, 6, 8, and 10%. The solution were then heated and added sago starch, glycerol, and  bees wax, while hot stirred for 25 minutes.. Furthermore, smoked fish stick was coated using immersion method, and dried for 4 hours.  Coatted fish stick was then fried, and thenfried samples were used as sample for hedonic assessments of  appearance, color, smell, flavor. and texture. The same samples were also prepared  for textural assessment of firmness, elasticity, hardness, and juiciness. The data obtained from the study were analyzed using analysis of variance (ANOVA) followed by Duncan's Multiple Range Test (DMRT) at the 0.05 significance level α. The results shown that kind of protein gave a significant effect on the organoleptical characteristics. The best treatment  of edible coating on smoked fish stick was for addition of collagen 6% due to the hedonic value (appearance, color, odor, and texture) and the texture (firmness, elasticity, hardness and juiciness) were more  acceptable by the panelists
POTENSI PRODUKSI FRUKTOOLIGOSAKARIDA (FOS) MELALUI UJI TUMBUH KAPANG Aspergillus niger PADA BEBERAPA MEDIA BAHAN PANGAN ASAL SULAWESI UTARA (POTENCY FOR FRUCTOOLIGOSACCHARIDES PRODUCTION THROUGH GROWING TEST OF Aspergillus niger ON SOME TYPICAL FOODSTU Mamuaja, Meiske N.; Berhimpon, Siegfried; Mamuaja, Christine F.
Jurnal Ilmu dan Teknologi Pangan Vol 2, No 2 (2014)
Publisher : Pascasarjana Unsrat

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Abstract

The increasing of metabolic disease due to the over consumption throughout the world become a challenge for the development of functional food that rich in nutrition and also can provide health benefit for human consumption.  The objective of this research is to found the possibility of using some typical foodstuffs from North Sulawesi, i.e pisang goroho (Musa acuminate), sweet potato (Ipomeae batatas), palm sugar and coconut water, as a medium for Aspergillus niger growth in order to produce fructooligosaccharide (FOS), a functional food.  This research was done by laboratory experiment for the growing test of Aspergillus niger in 5 mediums with 4 replications.  Statistical analysis of the results shown that the Aspergillus niger tend to grow in 4 of 5 mediums which indicate the possibility of fructooligosaccharide production in those medium.  Further studies are needed in order to know the amount production of fructooligossaccharide based on its medium.
ISOTERMI SORPSI AIR IKAN KAYU (Katsuo-Bushi) YANG DIBUAT DENGAN KONSENTRASI ASAP CAIR DAN LAMA PERENDAMAN YANG BERBEDA Tinuwo, Greace; Berhimpon, Siegfried; Taher, Nurmeilita; Sanger, Grace; Mongi, Eunike Louisje; Mentang, Feny; Dotulong, Verly
Media Teknologi Hasil Perikanan Vol 7, No 2 (2019)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.7.2.2019.23614

Abstract

Dried smoked skipjack or better known as Katsuobushi, are included in smoking processed products, which are carried out in several stages. The weight of Katsuobushiis about 20% of the weight of the raw material, with a moisture content of 15-19%, because they have a long process of smoking and drying. According to Berhimpon et al. (2014), the weakness of katsuobushiin the world today is the high content of Polycyclic Aromatic Hydrocarbon (PAH), which it exceeds a maximum of 10 ppb, which it is the standard given by Korean as an importer country. Although, Japan as a bigger importer country did not gave a standard yet, but nowadays consumer have more concern to health. In their research Berhimpon et al. (2016) has examined katsuobushi processed using liquid smoke which it contains PAH <0.25 ppb. In this study katsuobushiwere smoked using liquid smoke, with concentration 2, 4, 6, 8% and soaking time 30, 60, 90, 120 minutes. The parameters tested were water content (AOAC, 2005), pH (AOAC, 2005),and moisture sorption isotherm (MSI) (Berhimpon, 1990). The results showed that soaking time had an effect on the value of water content and pH of liquid smoked katsuobushi, and MSI analysis showed a type 1 sorption isothermic curve and the best equation model fitted the MSI curves was Henderson equation with MRD value  of 4.9.Keyword: Isotherm sorpsi water (ISA) Katsuo-bushi, liquid smoke. Ikan kayu atau lebih dikenal dengan Katsuo-bushi termasuk dalam produk olahan pengasapan, yang dilakukan secara bertahap. Ikan kayu memiliki berat sekitar 20% dari berat bahan baku, dengan kadar air 15-17%, karena mengalami proses pengasapan/pengeringan yang lama. Berhimpon dkk.. (2014), mengatakan bahwa kelemahan ikan kayu yang ada di dunia dewasa ini adalah tingginya kandungan Polycyclic Aromatic Hydrocarbon(PAH) yang melebihi 10 ppb, yaitu standar yang diberikan oleh Korea sebagai negara pengimpor. Walaupun Jepang sebagai negara pengimpor terbesar belum membatasi kandungan PAH, tetapi konsumen dewasa ini sudah mempertimbangkan kesehatan. Pada penelitian selanjutnya Berhimpon et al. (2016) telah meneliti pembuatan ikan kayu dengan menggunakan asap cair dan memperoleh ikan kayu yang kandungan PAH <0,25 ppb.Penelitian ini menggunakan metode pengasapan menggunakan asap cair dengan perlakuan yang digunakan ialah konsentrasi asap cair 2, 4, 6, 8% dan lama perendaman 30, 60, 90, 120 menit. Parameter yang di diuji adalah kadar air (AOAC, 2005), pH (AOAC, 2005), analisa isotermi sorpsi air (Berhimpon, 1990). Hasil yang didapatkan menunjukan bahwa, lama perendaman memberikan pengaruh terhadap nilai kadar air dan pH dari ikan kayu asap cair dan untuk analisa ISA menunjukkan kurva isotermi sorpsi air tipe 1 dan model persamaan yang paling baik adalah persamaan Henderson dengan nilai MRD 4,915. Kata kunci: isotermi sorpsi air (ISA), ikan kayu, asap cair. 
Kualitas Organoleptik dan Isotermis Sorpsi Air (ISA) Ikan Cakalang (Katsuwonus pelamis L.) Presto Asap Cair Wowiling, Fernando; Berhimpon, Siegfried; Onibala, Hens; Mentang, Feny
Media Teknologi Hasil Perikanan Vol 8, No 1 (2020)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.8.1.2020.26012

Abstract

Skipjack tuna is widely consumed by the people in North Sulawesi in many forms. One famous product is Cakalang Fufu or Smoked Skipjack. Conventional smoked skipjack fish processing has many shortcomings i.e.  longer processing time and the presence of tar residues and aromatic polycyclic hydrocarbon compounds (benzo(a)pyrene) which are harmful to human health. The use of liquid smoke is safer since the concentration of liquid smoke can be controlled. Additionally,  it is equipped with a cooking method to produce fish with soft fins and bones so that it can be directly consumed. The purpose of this study was to obtain the best formula in the process of making liquid smoked skipjack. Two concentrations of liquid smoke 0.8% and 1.2, three various cooking time using pressure cooker presto (60, 90 and 120 minutes), and  two ways of administering liquid smoke were used as treatments. Sensory hedonic test, duo-trio test, MSI test, moisture content, pH and phenol value were measured in this study.The results showed that  the best formula in this study was to soaked skipjack tuna in 1.2% liquid smoke, cooked with pressure cooker for 90 minutes and then heated at a temperature of 150°C for 30 minutes.  The Duo Trio Test results showed that skipjack tuna in 0,8% and 1.2% liquid smoke concentration either by soaked the fish in advance and cooked by pressure cooker, or cooked by pressure cooker in liquid smoke were tastier than conventional smoked fish samples.Moisture Sorption Isotherm (MSI) test results show that all skipjack tuna with liquid smoke, at RH> 60% will begin to absorb the water, so packaging is needed in this part. The MSI Oswin curve model accurately describes the actual curve with an MRD value of 7.51
KUALITAS RUMPUT LAUT MERAH (Kappaphycus alvarezii) DENGAN METODE PENGERINGAN SINAR MATAHARI DAN CABINET DRYER, SERTA RENDEMEN SEMI-REFINED CARRAGEENAN (SRC) Tamaheang, Thobias; Makapedua, Daisy Monica; Berhimpon, Siegfried
Media Teknologi Hasil Perikanan Vol 5, No 2 (2017)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.5.2.2017.14925

Abstract

Red seaweed (Kappaphycus alvarezii) is one type of algae that produced carrageenan. Carrageenan can be used as a stabilizer, thickening agent, gelling agent, emulsifier, coagulant agents, colloid protective agents, and crystallization-preventing agents. This property is widely used in the food industry, pharmaceuticals, cosmetics, textiles, paint, toothpaste and other industries. This research aims to determine the yield of semi-refined carrageenan (SRC) and to compare the quality of red seaweed (Kappaphycus alvarezii) prepared by two difference methods i.e. sun drying and artificial drying with various drying time (12h, 24h, or 40h). The results showed that the yield of semi-refined carrageenan (SRC) dried with artificial dryer (56%) was not within the required of Indonesian national standard for carrageenan. Also, results indicated that the lowest fat content 0.2% was achieved after 12h drying period with cabinet dryer whilst the lowest moisture content was prepared by drying seaweed for 40h under the sun. Keyword: red seaweed, semi-refined carrageenan, cabinet dryer.   Rumput laut merah (Kappaphycus alvarezii) merupakan salah satu jenis rumput laut penghasil karaginan, Karaginan sangat penting peranannya sebagai stabilisator (pengatur keseimbangan), thickener (bahan pengental), pembentuk gel, pengemulsi, koloid pelindung, penggumpal dan pencegah kristalisasi. Sifat ini sangat dimanfaatkan dalam industri makanan, obat-obatan, kosmetik, tekstil, cat, pasta gigi dan industri lainnya. Penelitian ini bertujuan untuk mempelajari serta mengetahui perbedaan kualitas dari rumput laut merah yang dikeringkan dengan menggunakan dua metode yaitu pengeringan dengan sinar matahari dan pengeringan dengan alat pengering buatan (cabinet dryer), serta rendemen semi refined-carrageenan (SRC). Hasil yang diperoleh dari penelitian ini menunjukkan bahwa kualitas karaginan yang terbaik yang dikeringkan pada perlakuan B1 (cabinet dryer) selama 12 jam dimana kadar lemak yaitu 0,2 %, serat kasar tertinggi yaitu 6.5 % pada perlakuan A1 (sinar matahari) selama 24 jam (08.00–12.00), karbohidrat tertinggi yaitu 14,72%, pada perlakuan A1(sinar matahari) selama 24 jam (08.00–12.00), kadar air terendah pada perlakuan A1 (sinar matahari) selama 40 jam (12.00–16.00) yaitu 10,75%, kadar lemak terendah terdapat pada perlakuan B1 (cabinet dryer) selama 24 jam yaitu 0,22%. Rendemen SRC yang dikeringkan dengan alat pengering buatan cabinet dryer yaitu 56%. Kata Kunci: Rumput laut merah, semi-refined carrageenan, cabinet dryer.
PENGARUH KONSENTRASI ASAP CAIR DAN LAMA PERENDAMAN TERHADAP MUTU ORGANOLEPTIK IKAN KAYU (KATSUO-BUSHI) Katiandagho, Yisia; Berhimpon, Siegfried; Reo, Albert Royke
Media Teknologi Hasil Perikanan Vol 5, No 1 (2017)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.5.1.2017.14877

Abstract

Dried smoked skipjack or better known as Katsuo-bushi is a popular type of smoked fish in Japan. It has a distinctive flavor and widely used in traditional Japanese cuisine. The weakness of commercial Katsuo-bushi nowadays is the high content of Polycyclic Aromatic Hydrocarbon (PAH) (may exceed 10 ppb).  Recent study examined the low PAH Katsuo-bushi product made with liquid smoke. However, the sensory acceptance of this product has not been determined yet.  The purpose of this study was to determine the effect of liquid smoke concentration (1%, 2% and 3%) and soaking time (10, 20 and 30 min) on the sensory quality of Katsuo-bushi. Duo-trio method was used for sensory evaluation. Additional chemical analysis such as moisture content and pH were performed. Significant differences were found among liquid smoke Katsuo-bushi product compare to traditional Katsuo-bushi (P<0.1). Also, it is suggested that the longer the soaking time, the higher the moisture content and pH value. Keyword: Katsuo-bushi, liquid smoke, Duo trio method.   Ikan kayu atau lebih dikenal dengan Katsuo-bushi adalah sejenis ikan asap yang telah lama dikenal dan memiliki flavor yang khas yang biasanya digunakan pada masakan tradisional di Jepang.  Kelemahan ikan kayu yang ada di dunia dewasa ini adalah tingginya kandungan Polycyclic Aromatic Hydrocarbon (PAH) yang melebihi 10 ppb. Penelitian terkini (Berhimpon, dkk 2016) meneliti ikan kayu asap cair yang rendah PAH, tetapi belum diteliti tingkat kesukaan secara organoleptik. Penelitian ini adalah untuk mendapatkan ikan kayu asap cair yang rendah PAH tetapi disukai oleh konsumen. Tujuan penelitian ini ialah untuk mengetahui pengaruh konsentrasi asap cair dan lama perendaman terhadap mutu organoleptik ikan kayu asap cair yang dibuat dengan berbagai konsentrasi dan lama perendaman, dan dibandingkan dengan ikan kayu konvensional. Parameter pengamatan ialah analisa organoleptik dengan metode duo trio (Berhimpon, dkk. 2005), analisa kadar air dan pH (AOAC, 2005). Hasil penelitian ini menunjukkan bahwa ikan kayu yang direndam dalam asap cair dengan konsentrasi 2% dan 3% masing-masing selama 30 dan 10 menit berbeda sangat nyata (P<0,1) dengan ikan kayu konvensional. Sedangkan perlakuan yang lain sama dengan ikan kayu konvensional. Untuk analisa kadar air dan pH menunjukkan bahwa lama perendaman memberikan pengaruh yang nyata terhadap nilai kadar air dan pH dari ikan kayu asap cair, dimana semakin lama waktu perendaman dalam larutan asap cair maka semakin tinggi kadar air dan pH dari ikan kayu tersebut. Kata Kunci: Ikan kayu (Katsuo-bushi), asap cair, metode duo trio.
Pengembangan Diversifikasi Produk Turunan Ikan Fufu Asap Cair Dien, Henny Adeleida; Berhimpon, Siegfried; Sondakh, Srie Jean
Media Teknologi Hasil Perikanan Vol 8, No 1 (2020)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.8.1.2020.27116

Abstract

Komoditi Cakalang fufu (ikan asap) Sulawesi Utara dapat dikatakan sebagai exotic indogenous food, namun masih diperhadapkan dengan beberapa permasalahan, antara lain; penampilan produk masih terbatas, produk belum dikemas karena dirasa sulit, sehingga mudah dihinggapi lalat, mudah terkontaminasi bakteri, menyebabkan produk cepat menjadi busuk. Salah satu upaya yang dapat dilakukan dalam meningkatkan mutu hasil perikanan ialah dengan dilakukannya sosialisasi, diseminasi dan praktik tentang bagaimana cara memproduksi Cakalang fufu asap cair yang mudah dikemas sehingga dapat lebih awet. Berhimpon dkk (2014, 2015, 2016) melalui penelitian MP3EI, meneliti teknolologi tepat guna pengolahan dan pengemasan produk ikan fufu asap cair yang dapat dikemas dan mempunyai daya awet sampai dengan tiga bulan pada suhu ruang. Program Kemitraan Masyarakat ini bertujuan untuk mentransfer teknologi tepat guna tersebut untuk mengolah produk cakalang fufu untuk menghasilkan produk bernilai tambah seperti: Burger cakalang, pampis cakalang, Sandwich cakalang, Nasi Jaha pampis, Lumpia cakalang, dan Macao pampis. Dengan demikian produk akhir mempunyai nilai tambah, dan mitra pengolah ikan fufu akan memperoleh pendapatan yang lebih tinggi. Produk olahan akan mempunyai pasar lebih luas termasuk pasar on line, dapat dijual sebagai souvenir, sehingga menunjang parawisata kota Manado. Metode yang dipakai, adalah penyuluhan dan pendampingan, penjelasan materi disertai praktek pengolahan. Kegiatan dilakukan pada kelompok pengolah ikan Sederhana Dua. Luaran dari kegiatan ini adalah Teknologi Tepat Guna (TTG), artikel pada jurnal ber ISSN atau prosiding nasional, artikel pada media masa cetak atau on line, desain produk industri, dan merek dagang oleh mitra.
KEBERADAAN MIKROBA PADA BAKSO IKAN ASAP CAIR, YANG DIKEMAS DALAM RETORTABLE POUCH, DIPASTEURISASI DAN DISIMPAN PADA TEMPERATUR RUANG Rohana, Margani Luyuani; Berhimpon, Siegfried; Palenewen, Joyce CV
Media Teknologi Hasil Perikanan Vol 4, No 2 (2016)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.4.2.2016.13036

Abstract

A research has been done to assess the presence of microbes and the shelf life of fish balls dipped in liquid smoke, packed in retortable pouch, pasteurized, and stored at room temperature. The method used in this research is an experimental method that revealed the facts based on existing problems through hypothesis testing. Parameters assessed are Total Plate Count (TPC), total Salmonella, total coliforms and E. coli, total vibrio, water content, and pH. Fish balls were pasteurized in 85ºC and stored in room temperature for 0, 3, 6, and 9 days, and were pasteurized at 100°C and storage in room temperature for 0, 9, 18, and 27 days. The results shown that all pathogen were negative, but based on Indonesian standard (SNI 01-7266-1-2006) especially TPC value, fish balls were packaged in retortable pouch and without pasteurized is no longer acceptable for consumption after 3 days of storage, and fish balls were packaged in retortable pouch and pasteurized at 85ºC no longer acceptable for consumed after 6 days of storage. While the fish balls are packaged in retortable pouch and pasteurized at 100°C is no longer acceptable for consumed after 18 days of storage.Keyword: Retortable Pouch, Pasteurization, Pathogens.  Penelitian ini bertujuan untuk mengetahui keberadaan mikroba dan daya awet bakso ikan yang direndam dalam asap cair dan dikemas dalam Retortable pouch, dipasteurisasi, dan disimpan pada temperatur ruang. Metode yang digunakan dalam penelitian ini adalah metode eksperimen untuk menguji hipotesa. Parameter yang diamati yaitu Angka Lempeng Total (ALT), Salmonella, total koliform dan E.coli, total vibrio, analisa kadar air, dan nilai pH. Bakso ikan asap cair yang dipasteurisasi pada 85ºC, disimpan pada temperatur ruang selama 0, 3, 6, dan 9 hari, dan yang dipasteurisasi pada 100ºC, disimpan pada temperatur ruang selama 0,9,18, dan 27 hari. Hasil penelitian menunjukkan bahwa bakso ikan yang dikemas dalam Retortable pouch, tanpa dipasteurisasi sudah tidak layak lagi untuk dikonsumsi setelah penyimpanan 3 hari, dan bakso ikan yang dikemas dalam Retortable pouch dan dipasteurisasi pada 85ºC sudah tidak layak lagi untuk dikonsumsi setelah penyimpanan 6 hari. Bakso ikan yang dikemas dalam Retortable pouch, dan dipasteurisasi pada 100ºC nanti tidak layak lagi dikonsumsi setelah penyimpanan 18 hari.Kata Kunci: Kemasan Retortable Pouch, Pasteurisasi, Patogen.
KARAKTERISTIK ORGANIOLEPTIK OTAK-OTAK IKAN YANG DIBERI EDIBLE COATING KARAGINAN DENGAN PENAMBAHAN ASAP CAIR Bariah, Eka Irma Q; Berhimpon, Siegfried; Mongi, Eunike Louisje
Media Teknologi Hasil Perikanan Vol 3, No 1 (2015)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.3.1.2015.8329

Abstract

Edible coating is a new type of packaging made of biopolymer. The advantages of edible coating is enable to protect the food product, the original appearance of the product can be maintained and the product can be eaten as well as environmentally friendly. The study aim was to look at the organoleptic characteristics of fish cake coated with edible coating of carrageenan were given a liquid smoke. The treatments  given were variation of carrageenan concentration i,e. 0%, 1%, 1,5%, 2%, 2,5%, 3%. The experiment was designed using a Completely Randomized Design (CRD). To determine the effect of treatments, the data were tested using organoleptical tests consists of hedonic and texture.The results shown that hedonic test of the appearance and color of the raw sample have significant effect (p>0,05), while the other test showed no significant effect (p>0,05). However, the organoleptical score for taste, smell and texture shown a tendency that the fish cake coated, have  higher score than without coated. Keywords: Edible coating, Carrageenan, Fish cake, Liquid smoke.
Mercury (Hg) content in fish Meka (Xiphias sp.) in Fish Processing Unit and the local market in Manado and Bitung, North Sulawesi Rondonuwu, Synthia I; Berhimpon, Siegfried; Lasut, Markus T
AQUATIC SCIENCE & MANAGEMENT Vol 5, No 1 (2017): APRIL
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jasm.5.1.2017.24211

Abstract

Title (Bahasa Indonesia): Kandungan merkuri (Hg) pada ikan Meka (Xiphias sp.) di Unit Pengolahan Ikan dan Pasar Lokal di Manado dan Bitung, Sulawesi Utara Meka fish (Xiphias sp.) is one of the many marine products besides tuna fishery. It has potential and a competitive price to become a main product for exports from Indonesia. However, data about its quality, including heavy metals contain, is still lack. This study aimed to analyze the concentration of mercury (Hg) of the fish in three locations, i.e. the Fish Processing Unit, the local market in Manado, and Bitung. Fish consumption patterns of people living in Manado and Bitung and the risk of exposure to Hg to consumers based on the number of estimation of daily intake (EDI) and of Target Hazard Quotient (THQ) were also analyzed. The research found that there is a relationship between the concentration of Hg and the weight of the fish; the increase of weight is in line with the increase of Hg in which the greater weight of the fish is the higher levels of Hg. Further analysis showed that, based on the EDI, the amount of Hg that consumed by the community of Manado and Bitung is greater than WHO standards, and based on the THQ analysis, it was found the risk of Hg exposure to the community in Bitung. Di Indonesia, ikan meka (Xiphias sp.) merupakan salah satu dari produk perikanan selain tuna, yang potensial dan memiliki harga yang kompetitif untuk menjadi andalan ekspor. Namun, data tentang mutu ikan ini, termasuk kandungan logam berat, masih kurang. Penelitian ini bertujuan untuk menganalisis kandungan merkuri (Hg) pada daging ikan ini di tiga lokasi, yaitu Unit Pengolahan Ikan (UPI), pasar lokal di Manado, dan pasar lokal di Bitung. Pola konsumsi ikan meka dari masyarakat yang tinggal di Manado dan Bitung, dan risiko bahaya terpapar Hg terhadap konsumen berdasarkan estimation of daily intake (EDI) dan Target Hazard Quotient (THQ) juga dianalisis. Dari hasil penelitian ditemukan, bahwa terdapat hubungan antara berat ikan dan kandungan Hg; kenaikan berat ikan sejalan dengan kenaikan kandungan Hg. Dengan demikian, semakin besar berat ikan, maka akan semakin tinggi kandungan Hg. Hasil analisis EDI menunjukkan, bahwa jumlah Hg yang masuk ke dalam tubuh pada masyarakat Manado dan Bitung lebih besar dari standar WHO. Berdasarkan hasil analisis THQ ditemukan, bahwa masyarakat Bitung berisiko terpapar Hg.
Co-Authors Albert R. Reo Christine Mamuaja Christmas Togas Daisy Monica Makapedua Eka Irma Q Bariah Feny Mentang Frans Gruber Ijong Grace Sanger, Grace Henny A Dien Hens Onibala Joyce CV Palenewen Katiandagho, Yisia Kristhina P. Rahael, Kristhina P. Margani Luyuani Rohana, Margani Luyuani Markus T. Lasut Meiske Naomi Mamuaja Nurmeilita Taher Oksfriani J. Sumampow Reo, Albert Royke Roike Iwan Montolalu Roike Montolalu Rondonuwu, Synthia I Sondakh, Srie Jean Tamaheang, Thobias Tinuwo, Greace Verly Dotulong, Verly Wowiling, Fernando