Physical Test and Chemical Test on The Level of Fresh Yellow Tail Fish (Cassio cuning) with Mobile Sales System at Makassar City

  • Muhammad Maskur Polytechnic marine and fisheries, Bone
  • Mohammad Roin Najih Polytechnic marine and fisheries, Bone
Keywords: Freshness, physical, chemical

Abstract

This study aims to determine of corelation are physical test parameters (temperature and pH) with chemical test parameters (total volatile base and peroxide value) on the freshness level of yellow tail fish (Cassio cuning) on mobile sales sistem in the city of Makassar. Data on the measurement results of temperature, pH, TVB, and peroxide values are analysis using Anova, and then the results of the significant at analysis using the LSD test to determine the differences between points of sale. The corelation of measured parameters is then analyzed using regression. The results showed that the value of corelation temperature and pH in yellow tail fish are temperature of 18.83 °C pH value is 6.64 (TPI Paotere), a temperature of 17.54 °C pH value is 6.60 (second selling point) and a temperature of 24. 96 °C pH value is 6.61 (third selling point). The value of corelation are temperature and TVB in yellow tail fish are temperatur of 18.83 °C TVB content is 13.12 mgN/100g (TPI Paotere), a temperature 17.54 °C TVB content is 17.12 mgN/100g (second selling point), and a temperature 24.96 °C TVB content 19.93 mgN/100g (third selling point). The value of corelation are temperature and peroxide value in yellow tail fish are a temperature 18.83 °C peroxide value is 11.46 mEq/kg (TPI Paotere), a temperature 17.54 °C peroxide value is 22.32 mEq/kg (second selling point), and a temperature 24.96 °C peroxide value is 23.91 mEq/kg (third selling point). The value of corelation are pH and TVB levels in yellow tail fish are a pH value 6.64 levels of TVB is 13.13 mgN/100g (TPI Paotere), a pH value 6.60 levels of TVB is 17.12 mgN/100g (second selling point), and a pH value 6.61, level of TVB is 19.93 mgN/100g (third selling point). The value of corelation pH and peroxide value in yellow tail fish are pH value of 6.64 peroxide value is 11.46 mEq/kg (TPI Paotere), a pH value 6.60 peroxide value is 22.32 mEq/kg (second selling point) and a pH value 6.61 peroxide value is 23.91 mEq/kg (third selling point).

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Published
2021-05-11
How to Cite
Maskur, M., & Najih, M. R. (2021). Physical Test and Chemical Test on The Level of Fresh Yellow Tail Fish (Cassio cuning) with Mobile Sales System at Makassar City. Jurnal Airaha, 10(01), 001 - 009. https://doi.org/10.15578/ja.v10i01.230
Section
Articles