Analysis of the physico-chemical quality of smoked skipjack tuna during storage at room temperature using coconut shell smoke in Sasa village, South Ternate city

Abstract

Fumigation of skipjack tuna in Sasa Village, South Ternate City is one of the prima donna of the fish smoking business which is very well known by the people in Sasa Village, South Ternate City in particular and in general the people of North Maluku because of the delicious and distinctive taste of fish meat so that many people buy and consume it. The curing process uses fresh skipjack fish with coconut shell fuel. The purpose of this study was to see the quality of skipjack tuna meat as quickly as possible by using coconut shells. Organoleptic observations include appearance, color, aroma, texture, appearance. The methods used in this research are descriptive, qualitative and quantitative methods. Testing of organoleptic and microbiological parameters (Total Plate Figures). The samples used for analysis were 12 tails for 8 organoleptic testing and 4 for ALT testing. The results of the research. Organoleptic testing on smoked skipjack tuna meat on the color, taste, aroma, naming, and texture of the five analyzes was still acceptable to the 27 panalis of smoked skipjack tuna produced on the first, second and third day after the third day. The third, skipjack tuna meat that has been stored has deteriorated quality and is contaminated by bacterial fungi, so the fourth, fifth and sixth day of coconut shell smoked tuna can no longer be consumed. The results of the ALT microbiology test for skipjack tuna immediately obtained the lowest value of 33.602, the second with a value of 36.006 and the third 37.505 from the test results the best bacteria with a value of 33.602.