Innovation of Traditional Culinary Lemuru Fish with Yellow Spices Using Canning Technology at Fish Canning Teaching Factory Politeknik Negeri Jember

Abstract

Canned fish is one of TEFA Fish Canning’s products that has potential in Indonesia, however consumption of canned fish in Indonesia is still relatively low than the other countries. One of the problems that often occurs with canned fish products from TEFA Fish Canning is the lack of product variations are limited only to tomato and chili sauce. One of the canned fish that has the potential to be developed is lemuru fish with yellow spices in cans by combining canning technology and a touch of typical Indonesian processing in yellow spices. The objectives of the research were (a) to see the formulation and nutritional value of yellow spiced lemuru fish products in canned packaging, (b) to assess the product’s sensory quality to determine market acceptance, and (c) to determine the best yellow spiced lemuru fish formulation using the Multiple Attribute method. This research was carried out using a Completely Randomized Design (CRD) with 5 formulations of yellow spiced lemuru fish being tested including lemuru fish with pesmol seasoning, lemuru fish with rujak seasoning, lemuru woku fish, lemuru fish with rujak basil seasoning, and lemuru fish with pesmol basil. The parameters tested include physical, chemical and organoleptic characteristics. Parameters for determining the best treatment include color (L*, a*, & b*), pH, salinity, hedonic test (aroma, color, taste, texture, & overall) and hedonic quality test (aroma, color, taste, texture, & whole). The test results show that canned yellow spiced lemuru fish with formulation 3, namely woku lemuru fish, is the sample with the best parameter attributes, namely with values L* = 50.88, a* = 29.03, b* = 54.23, pH = 6, 32, salinity = 1.09, hedonic color = 4.24, aroma = 3.92, taste = 3.68, texture = 3.84, and overall = 4.20. The final results will show yellow spiced lemuru fish as a new canned fish product at TEFA Fish Canning with a recommended shelf life that has been tested using Arrhenius Method. Based on the Arrhenius test, canned lemuru fish with yellow spices can be stored at 30°C for 224 days. The novelty brought about in this research is the formulation of yellow spiced lemuru fish products in cans which can be used as a new product for TEFA Fish Canning as a solution to the problem of minimal product variety.