Liquid Sugar Research Articles

Case-control study on associations of hemorrhagic bowel syndrome in swine with feed characteristics and intestinal pathogens

Haemorrhagic bowel syndrome (HBS) is one of the most common causes of death in fattening pigs worldwide. The objective of this descriptive study was to systematically assess predictors or causal components for the appearance of HBS using case farms (mortality rate caused by HBS ≥ 1.5%) in comparison with control farms (mortality rate caused by HBS ≤ 0.25%), focusing on feed ingredients, feed quality and size, and gastrointestinal pathogens. The inclusion of sugar beet as a feed component in liquid feeding systems was found to be associated (p = 0.03) with farms identified as HBS cases. Another predictive or causal factor found for liquid feeding systems, but only for those using meal, was particle size. A higher percentage of small particles (< 2 mm) in the meal was associated with a higher risk of being an HBS case farm (p = 0.02), while no relevant association was detected for the use of pellets. Sugar beet in the diet was also associated with the incidence of HBS.The microbial quality of the feed in dry feeding systems, specifically the number of total aerobes at the first and last outlet tubes, was associated with a higher incidence of HBS (p = 0.03). Faecal sample analysis showed a difference (p < 0.05) in the prevalence of B. pilosicoli in the herd category (case vs. control herd). In this descriptive study, five predictive or causal factors were identified for an HBS farm with a mortality rate due to HBS ≥ 1.5%. These included the number of aerobes in dry matter samples from the first and last feeders, the particle diameter of the meal used in liquid feeding systems and sugar beet as a component of liquid feeding rations, and the presence of B. pilosicoli as an infectious agent at animal level. Relevant associations reinforce the findings of the previously published Swiss study that HBS is a multifactorial syndrome involving different aspects of pig production and cannot be attributed to a single cause. Further studies are needed to develop evidenced based causal models for HBS in swine.

Characteristics of liquid sugar from old oil palm trunk sap as affected by processing methods

The sap of old oil palm trunks contains appreciable sugar, but it has not been considered a potential sugar source. This study aimed to find the best method for producing oil palm liquid sugar that complies with the Indonesian National Standard (SNI) The non-factorial experiment was arranged in a Completely Randomized Block Design (CRBD) with 6 replications. The treatments were a combination of lime-rotary vacuum evaporation (P1), without lime-vacuum rotary evaporation (P2), lime-atmospheric evaporation (P3); without lime-atmospheric evaporation (P4). The parameters observed were pH, °brix, reducing sugar, color, aroma, and overall acceptance. The data were subjected to ANOVA to determine the effects of the treatments and then, continued testing using HSD at α 0,05 for means separation. The best treatment was found on liquid sugar processed using lime, and atmospheric evaporation with brix of 68.75%, pH of 5.4, moisture content of 17.74, ash content of 0.86%, reducing sugar of 44.31%, sensory score of color, aroma, and overall acceptance were f 3.42 (brownies yellow), 4.4 (like), and 4.04 (like).Keywords: lime, liquid sugar, old oil palm trunk, sensory, vacuum rotary evaporator

Industrial SMB chromatography as an alternative to the conventional refining of raw cane sugar

Simulated moving bed (SMB) chromatography is a well-established and widespread unit operation in the beet sugar industry and has been practiced commercially for more than thirty years. SMB chromatography has proven to be very efficient at removing inorganic ash components and colorants from sugar liquors, particularly those colorants with relatively high molecular masses. Recent optimization of the separation using raw sugar with a color ranging from 2000 IU up to 4000 IU has focused on minimizing the capital and operating costs of a chromatography system to replace the various purification and decolorization steps in conventional raw cane sugar refining. Decolorization levels exceeding 89% have been reliably achieved in the extract fraction from chromatography, along with ash removals ranging from 92% to 97%. As only water is added to purify the sugar, the application of this technology, in combination with modern industrial heat pumps and mechanical vapor recompression, allows for a powerful CO2-neutral process, with all the associated benefits regarding permits and marketability. The potential of this technology includes integration into new refinery projects (either standalone or back-end) by replacing affination, carbonatation and ion exchange decolorization (with raw sugar colors of up to 5000 IU), to expansion of existing refinery sites for slip stream processing of raw sugar syrups or refinery run-off syrups after clarification, and to the introduction of new process steps, such as direct liquid sugar production from cane raw sugar.

Process optimization, quality evaluation, and dynamic changes of metabolites in Houttuynia cordata yogurt

Houttuynia cordata Thunb (YXC) is a significant homologous plant valued for its medicinal and culinary properties. However, there are no reports on the study of YXC yogurt. The quantities of YXC liquid, starter culture, and white sugar were used to evaluate their impact on yogurt quality, followed by metabolite profiling analysis. The optimal formula for yogurt consisted of 23 g YXC liquid, 9 g white sugar, and 0.7 g starter culture, resulting in well-balanced coagulation, delicate and smooth taste, and a unique aroma of YXC. Additionally, most differential metabolites were significantly accumulated during the production process of YXC yogurt, of which amino acids, free fatty acids, organic acids, and saccharides were associated with the texture, taste, and flavor of yogurt. Correlation analysis further suggested that saccharides, amino acids, and lipids were positively correlated with sensory quality of YXC yogurt. Collectively, YXC-based yogurt enriches the variety of yogurt products and enhances their nutritional values and flavor properties.

Revitalizing Indonesia’s Sugar Industry: Unveiling the Potential of Sago as a Catalyst for National Sugar Self Sufficiency in the Future

Sago, the other source of sugar production need to be pursued in Indonesia, as Indonesia is highly dependent on sugar cane. This study aimed to analyze the production of liquid sugar based on sago by enzymatic method. The characteristics of liquid sugar made from sago has met with the standard provisions of Indonesian National Standard (SNI 01-2978992) except for the parameter of color. However, the color of sago liquid sugar is acceptable to consumers and market. The liquid sugar produced from sago could reach 0.6 to 0.8 liters per kg. If the sago is obtained from around 50,000 hectares of sago plantations and converted into liquid sugar, then around 600,000 kiloliters of sugar will be produced, or equivalent to 27% of the total national sugar production. The feasibility study showed that the sago liquid sugar business was profitable, which might be seen from the BCR value of 1.16, NPV Rp 58,754,955.64, PBP of 2 years 11 months, and IRR of 34.73%. Even though sago has a great potential, but the development still faces various problems such as unproper sago cultivation, difficulty to access sago land, limited mastery of farmer technology, and unestablished farmer institutions.

Evaluasi karakteristik gula kelapa cair dengan variasi penggunaan laru dan penambahan ekstrak rosela

Coconut sugar is a food ingredient made from coconut juice. Nira is easily damaged due to microbial contamination. The destruction of sap can be prevented by the use of laru and variations of rosella constituencies. This study aims to examine the effect of the use of laru on the quality of sap and liquid coconut sugar, the effect of variations in the addition of rosella extract on the quality of liquid coconut sugar, and the influence of the combination of variations in the use of laru and the addition of rosella extract on the quality of liquid coconut sugar. This study used experimental methods with a Complete Randomized Design (RAL). The factor studied was the use of nira preservatives: Non Laru and Laru. The second factor is the variation in the concentration of added rosella extract which is 0; 5; 10; 15 %. The variables observed were pH, Brix, reduction sugar, moisture content, viscosity, colour, aroma, taste, preferences, texture and flavour. The use of laru affects the pH, reduction of sugar, colour, aroma, taste, preferences, texture and flavour of liquid coconut sugar. The higher the concentration of rosella extract administered will lead to a decrease in pH, ̊Brix, viscosity and an increase in moisture content. The higher the concentration of rosella added to liquid coconut sugar, the browner the colour of liquid coconut sugar will be, the distinctive aroma will be mushier, the sweetness is slightly reduced, the level of liking decreases, and the texture is as good as diluted and the flavour of liquid coconut sugar also decreases.

Glucose Syrup from Purple Sweet Potatoes (Ipomoea batatas L. Poir) using Acid Hydrolysis Method

&lt;p&gt;&lt;strong&gt;Abstract.&lt;/strong&gt; The making of glucose syrup from purple sweet potatoes is motivated by the high demand for alternative sugar in Indonesia. Through the processes that have been carried out and the results of previous studies, the potential of purple sweet potatoes to be processed into glucose syrup has been produced. This experiment was conducted to determine whether purple sweet potatoes can be processed into glucose syrup and to determine the suitability of the product to the standard. To convert purple sweet potatoes into glucose syrup, it is necessary to first extract the starch content in purple sweet potatoes and go through the process of making glucose syrup by the acid hydrolysis method using citric acid of various concentrations (0.2, 0.4, 0.6, 1 N). For the feasibility of consuming glucose syrup from purple sweet potatoes, a toxicity test was carried out using the Brine Shrimp Lethality Test (BSLT) method. Tests were also carried out on water, ash, reducing sugar, and starch content to then be compared with the Indonesian glucose syrup standard (SNI 01-2978-1992). The results showed that the reducing sugar content of purple sweet potato glucose syrup followed the glucose syrup quality standard, which was 43.31%, the lowest water content was 18.35%, the lowest ash content was 7.95% and there was no starch content in purple sweet potato liquid sugar. The aroma of the glucose syrup produced was following the Indonesian National Standard, but the color and taste produced were not yet in accordance. The toxicity test of purple sweet potato liquid sugar showed a lethal concentration value of LC&lt;sub&gt;50&lt;/sub&gt; &amp;gt;1,000 ppm, which means that purple sweet potato liquid sugar has no toxic potential so it is safe for consumption.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Keywords:&lt;/strong&gt;&lt;/p&gt;&lt;p&gt;Purple Sweet Potatoes, Liquid Sugar, Acid Hydrolysis&lt;/p&gt;&lt;p&gt;&lt;strong&gt;&lt;br /&gt;&lt;/strong&gt;&lt;/p&gt;

Pengaruh Lama Waktu Biofermentasi Chromolaena Odorata dengan Sumber Karbon Gula Lontar Cair terhadap Kandungan NDF, ADF Serta Mineral Ca dan P

The purpose of this study was to determine the effect of the length of biofermentation time of Chromolaena odorata with the best source of liquid palm sugar carbon to obtain the content of NDF, ADF, and Minerals Ca and P. The method used in this study was an experimental method with Complete Randomized Design (RAL) with 4 treatments and 4 repeats so that there were 16 experimental units. The treatment levels are as follows: LB21 = Biofermentation duration for 21 days (as control), LB14 = Biofermentation duration for 14 days, LB7 = Biofermentation duration for 7 days, LB0 = Biofermentation duration for 0 days. The variables studied were NDF, ADF, and Ca and Phosphorus Minerals. The results of the study are as follows: LB21: NDF of 40.286%, ADF of 29.2775%, Calcium of 0.9105%, Phosphorus of 0.53652%; LB14: NDF of 57.382%, ADF of 36.1975%, Calcium of 0.90725%, Phosphorus of 0.53775%; LB7: NDF of 47.02%, ADF of 30.1275%, Calcium of 0.86925%, Phosphorus of 0.51225%; LB0: NDF of 2.478%, ADF of 40.7375%, Calcium of 0.8045%, Phosphorus of 0.48375%. The results of statistical analysis showed that the long treatment of biofermentation time with a source of liquid palm sugar carbon had a significant effect (P&lt;0,05) to contet ndf dan adf chromolaena odorata, whereas parameter calcium and phosphorus no real effect (P&gt;0.05). It was concluded that the length of biofermentation time of Chromolaena odorata with a source of liquid palm sugar carbon affected the levels of Neutral Detergent Fiber and Acid Detergent Fiber but did not affect the content of Calcium and Phosphorus Minerals.

Optimization of Antioxidant Activity of Water-Soluble Fraction of Wader Pari Fish (Rasbora Argyrotaenia) Fermentation Using Response Surface Methodology

Rusip processed by fermentation can potentially contain bioactive peptides as antioxidants and antimicrobials. This study aims to optimize the bioactive content in producing rusip from wader pari fish with the Response Surface Methodology (RSM) method. There were 20 recommended formulas based on factors such as sugar concentration, salt concentration, and fermentation duration. The results showed that salt concentration, fermentation duration, and sugar concentration significantly affected antioxidant activity in rusip. The optimal formulation produced involves the addition of liquid palm sugar with a concentration of 11.22%, salt concentration of 15%, and fermentation duration of 8.9 days. Verification of activity response showed results with antioxidant activity of 56.78%.

Analisis Status dan Kemampuan Kesuburan Tanah pada Beberapa Lahan Tebu di Kecamatan Japah Kabupaten Blora

Sugarcane commodity is one of the important commodities in Indonesia. The relationship with the advanced industry of sugarcane is also very close, about 20% in the form of liquid sugar produced from this plant. This study was led to analyze the status and classification of soil fertility capabilities on sugarcane fields in the Japah Area. This study used a survey method with sugarcane fields selected from 9 selected villages and soil sampling depths of 0-20 and 20-40. The fertility status in sugarcane fields in Japah District is included in the Very Low (SR) and Low (R) criteria with C-Organic limiting factors, Potassium reserves, P reserves and low Base Saturation. The fertility ability classification is (T1) Ngiyono K is low, acidic and P is low, (T2) Sumberjo availability K and P are low, acidic, (T3) Wotbakah P is low, (T4) Bogem availability K and P is low, (T5) Gaplokan K and P are low, (T6) Kalinanas K and P are low, (T7) Tlogowungu availability K and low P, (T8) Dologan K and low P, (T9) Ngapus K and low P.Keywords : status, fertility capability, sugarcane land

Production Process of Premium Processed Fish in the Form of Tofu (Fish Tofu) at PT. Indo Lautan Makmur Sidoarjo Regency, East Java

This Field Work Practice (PKL) aims to find out the production process, especially processed fish tofu at PT. Indo Lautan Makmur. PKL was carried out on September 1, 2023 to September 30, 2023 at PT. Indo Lautan Makmur Sidoarjo Regency, East Java. The methods used in this field work practice are observation, interviews, field practice, dan literature study. PT. Indo Lautan Makmur is a food company that produces processed products from sea fish. The production process of processed fish tofu uses the main raw material surimi mixed with other supporting ingredients such as liquid ISP, tapioca folur, palm oil, ice water, flavouring, sugar, pepper, salt, white butter, and STTP. The sequence of production of processed fish tofu starts with the preparation of surimi, followed by the process of kneading, molding, boiling I, boiling II, cooling I, cutting, frying, cooling II, freezing, packaging, and then storing. The practical results show that process of processed fish tofu is in accordance with Good Manufacturing Practice (GMP) standards

MAKSIMALISASI KEUNTUNGAN DENGAN KENDALA FAKTOR-FAKTOR PRODUKSI PADA KEDAI KOPI BNO

&lt;p&gt;&lt;em&gt;Kedai Kopi BNO is one of the coffee shop in Balikpapan City. However, in the last 3 months (February-April 2021) their income has decreased. It caused by the use of production factors that are less than optimal. The purpose of this study are to analyzed the maximum profit that can be obtained from the results of linear programming analysis, and also to analyzed the sensitivity to changes in variables from the results of linear programming analysis. This research was conducted in May 2021. Data processing is using Microsoft Excel Data Solver software. The result of linear programming analysis is that the maximum profit that can be obtained by Kedai Kopi BNO is Rp11,498,448.98 per month. Utilization of roasting coffee, mineral water, liquid sugar, and labor hours is optimal. Business actors can only change the value of profits and the amount of raw materials between the minimum and maximum limits so that the production activities could continue to run at the recommended optimum level.&lt;/em&gt;&lt;/p&gt;

Evaluation of the quality and safety of sugar substitutes

High sugar consumption leads to such socially significant diseases as type 2 diabetes, osteoporosis, obesity, metabolic syndrome, and cardiovascular diseases. The problem of replacing sugar in food products and finished culinary products is always acute for food manufacturers. In the future the demand for intense sweeteners and sugar substitutes is expected to increase, as the demand for dietary preventive, sports and diabetic nutrition products in the Russian Federation is steadily growing. The wide selection of sugar substitutes available on the market is due to their significant economic advantages, high sweetness factor, ease of use and the absence of negative effects on the human body, since they do not contain glucose and do not lead to sharp fluctuations in blood sugar. Their use allows us to create innovative products, take into account the needs of different consumer groups and follow modern requirements for a healthy lifestyle. An important indicator in the production of sugar substitutes is their quality characteristics. The purpose of the research is commodity assessment of the quality of four most popular liquid sugar substitutes for compliance with labeling in accordance with the technical regulations TR CU 021/2012, microbiological indicators, examination of samples for the presence of sweeteners, and preservative content. It has been established that all the studied samples violate the requirements of the current legislation, starting with typos in the declaration of conformity (Slastya-super), ending with unreliable information on the label («Mastershape»TM, «Nosugar», «Sladkiy pshik»TM), excess concentration of preservatives above the permitted limits («Sladkiy pshik»TM) and microbiological purity («Mastershape» and «Nosugar»).

PEMBUATAN GLUKOSA CAIR DARI SINGKONG JENIS BAGOR DAN BAROKAH DENGAN METODE HIDROLISIS ENZIMATIS MENGGUNAKAN ENZIM AMILASE

Sugar is one of the basic needs of society, which is generally used as a natural sweetener, sugar consists of 2 types, namely crystal and liquid. Liquid sugar can be produced from various sources of starch such as potatoes, corn and cassava. The raw materials used for this study were cassava types of barokah and bagor. Cassava (Manihot esculenta) is a staple food for the Indonesian population. Cassava is known for its high starch content, which is as much as 85%, the high starch content of cassava can be used as an ingredient for the manufacture of liquid sugar. Cassava starch can be turned into liquid sugar through an enzymatic hydrolysis process using the amylase enzyme with an enzyme concentration of 0.1, 0.2, 0.3% This study aims to determine the type of cassava which produces a lot of liquid glucose and to determine the effect of several uses of amylase enzyme concentrations used to produce liquid glucose in cassava. This research was carried out using a randomized block design (RBD) method using 2 factors, namely factor A cassava variety, factor B amylase enzyme concentration 0.1%, 0.2%, 0.3% were repeated 3 times each, the results of the starch analysis showed positive results containing starch marked with a change in dark blue/purple color, the highest yield results were on bagor cassava at a concentration of 0.3% the yield was 62.83 ± 1.49a, the sugar content test was 27.00 ± 6.24a.

Utilization of cassava peel waste (Manihot esculenta L.) with concentration variations of α-amylase and glucoamylase enzymes for liquid sugar

Utilization of cassava peel waste (Manihot esculenta L.) with concentration variations of α-amylase and glucoamylase enzymes for liquid sugar

Analisis kandungan glukosa dan daya terima gula cair berbahan dasar Ubi Cilembu (Ipomoea batatas L.)

Background: Diabetes prevention can be pursued by utilizing abundant local food. Cilembu sweet potato is a staple food in demand by the community because it has a distinctive sweet taste. The higher starch content than other sweet potatoes makes Cilembu sweet potato a potential starch source, namely into liquid sugar with enzyme hydrolysis. Liquid sugar has advantages over crystal sugar; it dissolves easily during processing and is more practical. Cilembu sweet potato liquid sugar can be used as an alternative to prevent the occurrence of Diabetes Mellitus. Objectives: This study aims to determine glucose levels and acceptability of Cilembu sweet potato liquid sugar (Ipomoea batatas L.) by adding α-amylase and glucoamylase 1, 2, and 3 mL enzymes.Methods: This study used a quasi-experimental design using a Completely Randomized Design (CRD). This study consisted of 3 treatments and 3 replications, adding 1 ml, 2 ml and 3 ml of α-amylase and glucoamylase enzymes. The research on glucose levels was located at the Food Analysis Laboratory of the Jember State Polytechnic, and the acceptance test was carried out at the Faculty of Public Health, University of Jember, on 30 people aged 18-25 years. Glucose levels were tested using the Luff school method. Analysis of glucose level data used the One-Way ANOVA test, while the acceptance test used the Kruskal Wallis test.Results: The results of this study indicate that the lowest average test value for glucose levels in liquid sugar made from Cilembu sweet potato is with the proportion of adding 1 ml amylase enzyme, namely 31,55% with statistical test results p=0,000 with α=0,05. In the acceptability test, which included scent, texture, and taste, the highest score was found in liquid sugar with the addition of 1 ml of the enzyme with statistical test results p=0,012; p=0,014; p=0,000, while the color acceptability had the highest value in liquid sugar with the addition of 2 ml of the enzyme (p=0,004).Conclusion: The best formulation based on the glucose content and acceptability test is liquid sugar with adding 1 ml of enzyme.

Pelatihan Pembuatan Gula Merah Cair dan Pemasaran E-Commerce di Desa Tapango Kecamatan Tapango Kabupaten Polewali Mandar

Community Service with the title “Pelatihan Pembuatan Gula Merah Cair dan Pemasaran E-Commerce di Desa Tapango Kecamatan Tapango Kabupaten Polewali Mandar”. This activity is based on the conditions of making brown sugar whose manufacturing and marketing processes are still simple, very simple. Through this community service activity, training will be given on procedures for developing brown sugar products and the online marketing process through e-commerce. Product development is carried out by providing training to the public about processing liquid brown sugar so that the brown sugar they market is not only in simple form, but the product can be further developed and will have an impact on higher selling value (economic value). With a high selling value, it will have an impact on brown sugar sales revenue which will increase. Furthermore, after providing training on how to manage liquid brown sugar until it reaches the stage of packaging the product properly so that the liquid brown sugar is ready to be marketed. After product development, they will also be taught about online marketing strategies through various social media applications such as Facebook and Instagram. Apart from that, there is also online marketing in one of the number one online shop applications in Indonesia, namely the Shopee application. In this way, it is hoped that the brown sugar products they produce will not only be marketed on a local scale but will be able to compete on the national scale market.

EFFECT OF DIFFERENT CONCENTRATIONS OF LIQUID PALM SUGAR ON THE QUALITY CHARACTERISTICS AND GLUTAMIC ACID CONTAINMENT OF SQUID RUSIP (Loligo chinensis)

Squid has amino acids that are good for eating and are processed into rusip. Rusip is a Bangka Belitung chilli sauce made from anchovies. This study aims to determine the effect of different concentrations of liquid palm sugar on the quality and glutamic acid content. The research used experimental laboratories with Completely Randomized Design. Parametric tests were analyzed using ANOVA and BNJ, non-parametric tests using Kruskal Wallis and Mann Whitney with a test level of 5%. In the Rusip study, liquid palm sugar concentrations of 10%, 12.5% and 15% were used, with 3 replications. Glutamic acid, pH, protein and hedonic parameters showed significant differences (P&lt;5%). The parameters of total LAB, total sugar and water content had no significant difference (P&gt;5%). The values of protein content were 17.25%-19.66%, moisture content 33.94%-38.39%, total sugar 5.16%-7.71%, glutamic acid 2.25%-3.30%, pH 5.87-5.90 and total LAB 1.1x104-5.3 x 104 cfu/g. Hedonic parameters for appearance were 3.24-3.76, flavour 3.41-4.00, aroma 3.14-4.00, texture 3.31-4.10. The best treatment was 15% liquid palm sugar with characteristics of brown colour, chewiness, fermentation smell and savour.

Balinese Arak as Substitute of Imported Spirits and Liqueurs in The Process of Making Dadar Gulung Flambe

Flambe is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames. Flambéing is often associated with the tableside presentation of certain liqueur-drenched dishes set aflame, such as Bananas Foster or Cherries Jubilee when the alcohol is ignited and results in a flare of blue-tinged flame. Various innovations in the processing of flambe dishes have developed in the hospitality industry. “Dadar Gulung” traditional cake is an elongated round wet cake snack served with grated coconut mixed with liquid Javanese sugar called “unti”. Arak is a traditional alcoholoc drink distilled from “tuak” (palm nectar), namely coconut sap water, lontar or enau sap water and rice water which contains between 35% to 50% alcohol. Making Dadar Gulung Flambe by using Arak Bali drink as a substitute for imported spirits and liqueurs such as French Brandy or Jamaican Rum is one alternative to reduce the cost of food so that the selling price of this dish can be more affordable and will increase the use of local Balinese products as products sold in hotels and restaurants. The purpose of this study was to determine the level of liking for Dadar Gulung Flambe dishes that use Balinese Arak as a substitute for imported spirits and liqueurs. Through the Hedonic Test by distributing hedonic test questionnaires to 15 panelists using four assessment indicators, such as Taste, Aroma, Color and Texture. The results of this study showed that the average level of preference of panelists for Dadar Gulung Flambe who used Balinese Arak drink as a substitute for imported spirits and liqueurs was 4.3 in the Very Like category.

Local Food Tuna into Shredded in Nusa Lembongan-Bali (Processing, Hedonic Test, and Nutrition)

There is no further processing of tuna in Nusa Lembongan, so if it is not sold out, tuna will rot and be thrown away, even though the protein content is high, the price is affordable. To overcome this, it is necessary to process tuna, so that later it can have a long shelf life, high economic value. Based on these problems, a research was conducted on the processing of local tuna tuna in Nusa Lembongan into shredded, then measuring the level of consumer preference and testing the nutrition. This research method is experiment, hedonic test with 50 panelists, and nutrition test at Udayana University Analytical Laboratory. The data analysis technique of this research is descriptive qualitative. The results of the research on the ingredients for making tuna shredded are clean tuna, thick coconut milk, liquid coconut milk, shallots, garlic, red chilies, galangal, ginger, turmeric, coriander, sugar, salt, pepper, lime leaves, and coriander leaves. regards. The results of the hedonic test of shredded tuna from 50 panelists in Nusa Lembongan showed that most answered LIKE shredded tuna in terms of taste, aroma, texture, and color. The results of the nutritional test for shredded tuna showed that 100 grams of shredded tuna contained 30.33 grams of carbohydrates, 37.44 grams of protein, 30.36 grams of fat and 503.327 kcal.Keywords: shredded, tuna, processing, hedonic, nutrition