Abstract
Skipjack tuna is a fishery product that has important economic value and high nutritional value but is easily damaged and rotten. This study aims to determine the post-catch handling of skipjack tuna, from onboard to the fish landing site. This research was an experimental study with quality test parameters including pH value, sensory analysis, and temperature for 12 hrs from the time on the board until the fish landing centre. The results showed that the post-capture handling of skipjack tuna with the 1:1 and 1:2 cooling methods was on the same good freshness level. Treatment methods ice and fish with a ratio of 1:1 was better than ice and fish with a ratio of 1:2 based on pH value, sensory analysis, and temperature.
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