Abstract
Fish is a commodity with high nutritional value. The content of this nutritional value causes fish to be easy to decompose. Therefore, it is necessary to develop and process skipjack fufu (smoked skipjack) fish that improve the quality of smoked skipjack tuna (smoked skipjack) chemically, microbiologically, and with low histamine content. The purpose of this study was to determine the chemical, microbiological, and histamine quality of smoked fish with conventional and non-conventional smoking. This type of research was a quantitative study with a randomized block design. This research is a laboratory experiment with two treatments, namely conventional and non-conventional methods equipped with three replications and three blocks.
 The results of the test on the third day (H3) and the ninth day (H9) of storage showed that there was no growth of Salmonella sp. and Vibrio cholera in smoked fish samples with conventional (P2) and non-conventional (P1) smoking techniques. There were differences in non-conventional and conventional smoking on the histamine content in smoked fish.
 Conclusion. There was no growth of Salmonella sp and Vibrio cholera in smoked fish. There is a difference in the histamine content of conventional (P2) and non-conventional (P1) smoking techniques in smoked fish.
Highlights
Fish is a fish product commodity with high nutritional value
Skipjack tuna (Katsuwonus pelamis) is a type of marine fish commonly consumed by the Indonesian people and enriched by a high protein content which is good for the human body (Kekenusa, Watung, & Hatidja, 2012)
Histamine poisoning will be dangerous if someone consumes fish with a histamine content of 50 mg/100 g of fish (Amir, Metusalach, & Fahrul, 2018)
Summary
Fish is a fish product commodity with high nutritional value. The content of high nutrition value causes fish to be rotten . Proper processing of fufu (smoked skipjack tuna) can increase the economic value and quality of the fishery commodity, which has an impact on the PAD of North Maluku and the City of Ternate. Spoiled tuna will cause histamine poisoning that shows the emergence of allergy symptoms (Fendjalang, 2018). This poisoning will usually arise due to the high levels of histamine found in the fish we consume. The cause of the high histamine content in raw materials is the sanitary conditions during the handling of fish on board and the temperature in maintaining the quality of the fish (Joshi & Bhoir, 2011). The community is like this because it has a good
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