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"Enam isolat bekteri pembentuk histamin telah ditapis untuk melihat kemampuannya menghasilkan histamin pada medium Niven termodifikasi. Hasil penapisan menunjukkan ke enam isolat mampu menghasilkan histamin dengan ditandai terjadinya perubahan warna merah jambu/pink pada medium. Produksi histamin ke enam isolat pada medium Niven cair diukur menggunakan metoda Hardy & Smith. Hasil uji menunjukkan ke enam isolat menghasilkan histamin pada medium cair sebanyak 92,35 - 305,49 mg/100 ml medium. Dari enam isolat tersebut, Enterobacter spp. menghasilkan aktivitas tertinggi (305,49 mg/100 ml). Medium sintetik digunakan untuk mempelajari pola pertumbuhan dan waktu optimum produksi enzim HDC pada Enterobacter spp and Morganella morganii (kontrol). Hasilnya menunjukkan bahwa untuk kedua jenis bakteri tersebut, jam ke 8 merupakan waktu optimum untuk memproduksi enzim.

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Selection and test of L-histidine decarboxylase enzyme activity of six isolates of histamine forming bacteria. Six isolates of histamine forming bacteria were screened to see the degree of ability in producing histamine on modified Niven?s medium. The result showed that the six bacteria were able to produce histamine by giving a pinkish color on the medium, which could be used as a preliminary identification of histamine-forming bacteria (HFB). The isolates were grown in liquid modified Niven medium to measure the production of histamine. The histamine produced were determined by Hardy and Smith method. The result showed that all of the isolates produced high level of histamine (92.35 - 305.49 mg/100 ml of the medium). From all of them, Enterobacter spp. produced the highest level of histamine (305.49 mg/100 ml). A synthetic medium was used to measure the growth pattern and optimum time required by Enterobacter spp and Morganella morganii (as control bacteria) to produce the L-histidine decarboxylase enzyme (HDC) which is responsible for histamine production. The result showed that for both bacteria, the optimum enzim production was 8 hours after incubation."

"Ekspor ikan cakalang ke Uni Eropa dan Amerika Serikat masih menemui kendala akibat masalah keamanan pangan, seperti kadar histamin yang melampaui batas. Kadar histamin berhubungan dengan penerapan rantai dingln selama penangananik an, sejakd i atask apal,p endaratanp, engumpuld an penjiral.T ujuan penelitian mengevaluasi risiko bahaya peningkatan kadar histamin, melakukan penilaian Good Handling Practice (GHP), dan mengusulkan alternatif perbaikan pengendalian risiko ikan cakalang pada rartai pasok. Hasil penelitian maturjukkan kadar histamin tahap pendaratan rata-rata 1,58 mgikg, p?xlgumpul 2,09 me/kE dan penjtnl 2,46 mg/kg Hasil karakterisasi risiko menunjukkan ranking risiko bahayah istamin b4gr penduduk Indonesai 52 (tinggi), Amerika Serikat 48 (sedang), dan Uni Eropa 52 (tinggi). Hasil p*ifai* kapal menunjukkan kapal memenuhi 38,24yo persymatan -dan inspeksi pembongkaran ikan memenuhi 42,85 - 48,57 o/o persyaratan. Penilaian p.tturganan ilan di pengumpul memenuhi 36 % persyaratan dan penjual belum memenuhi persyaratanp enangananik an yang baik.

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Export of skipjack tuna to the European Union and the United States faces problem due to food safety issus, such as high level of histamine. The high level of histamine indicates a poor cold chain rystero on fish handling during oi board, fish landing, suppliers and distributors. The purpose of this rtuOv *, io evaluate the risk of histamine at the supply chain, ussisr Good Handling Fractices (GIp), and propose alternative improvement for risk control of the skipjack tuna at supply chain.

The research showed tlrat histamine level of skipjacf. t*u found during landing in suppliers and distributors was around I,5S mg/kg 2.00 mg/kg and 2.46 mdkg respectively.R isk characterzi ation showed tttat-.ist ranf of histamine hazard for Indonesian population was 52 (high), United States was 4g (moderate)a nd EuropeanU nion was 52 (high) The assessmenotf Good Handling Practices indicated that fishing vessel fulfill 38,24yo of requirements and unloading fulfill 42,85 - 48,57 Vo of requirements.T he assessmentos f fish handling in suppliersf ulfill 36 o/oo f requirbmentsa nd fishermenh ave not fullv implementt he requirementso f good handlingp ractices."