Reduksi Residu Sipermetrin dalam Produk Jambal Roti Ikan Manyung (Arius Thalassinus Ruppell)

Nursinah Amir,Happy Nursyam,Hardoko Hardoko,Eddy Suprayitno

doi:10.33512/jpk.v8i1.3684

Nursinah Amir, Happy Nursyam + Show 2 more

Open Access

https://doi.org/10.33512/jpk.v8i1.3684

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Abstract

Jambal Roti is a dry-salted fish product made from Giant Catfish (Arius thalassinus Ruppell) with a bread-like texture when fried. This product was found to contain cypermethrin residue exceeding the BMR maximum limit determined by SNI and CAC. This study aimed to determine the best processing method to minimize the residue of cypermethrin in Jambal Roti products. A completely randomize experimental methosd was employed with five treatments and the replicates of each treatment. Treatments applied were A (washing the Jambal Roti for 1 minutes with running tap water), B (soaking in warm water at 50 ° C for 15 minutes), C (frying at 170 ° C for 10 minutes), D (washing with running tap water then fried) And E (soaking then fried). The residue of cypermethrin was analyzed gas chromatography prior and after the experimental treatments. Results indicated that all treatments were capable of reducing the cypermethrin content of the Jambal Roti. The highest percentage of the cypermethrin residue reduction was achieved by the treatment D in residual residuals in treatment D (washing with running tap water and then fried).

Highlights

Jambal Roti is one type of salted fish that is well known in Indonesia, especially Java Island, much in demand and has its own place for salted fish enthusiasts
The matherials used in this research are among others the product Jambal Roti of Giant Catfish (Arius thalassinus Ruppell), the standard of cypermethrin, nhexane, acetone, diethyl ether, petroleum ether, acetontrile, methylene chloride, dodecane, sodium sulfate, helium, isooktana
To determine the decrease in the level residual of cypermethrin in the Jambal Roti, a gas chromatographic analysis of the treated Jambal Roti product was performed washing for 1 minutes with running tap water 100 ml/s, soaking in warm water at 50° C for 15 minutes, frying at 170 ° C for 10 minutes, washing with running tap water fried, soaking fried

Summary

Introduction

Jambal Roti is one type of salted fish that is well known in Indonesia, especially Java Island, much in demand and has its own place for salted fish enthusiasts. Jambal Roti is generally made from Giant Catfish (Arius thalassinus Ruppell) (Rochima, 2005). Characteristic of Jambal Roti include flavour caused by protein and fat degradation that produce methyl ketone compounds, butylaldehyde, amino acids, and other compounds. High amino acid content affects the taste of Jambal Roti. Processing of Jambal Roti Giant Catfish is still done traditionally (Suaharna et al 2006). Traditional processors, generally pay less attention to food safety issues produced products. Some food safety problems that come from deliberate processing are commonly found in traditional products such as jambal roti, salted fish, shrimp paste, pindang, peeled shellfish, peda, fish meal, shark fin and fish crackers. The processor uses dangerous additives which are prohibited for use in foods such as pesticides, formalin, borax, artificial colouring agents (Purnomo et al 2002)

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