Tuna Loin Research Articles

Daya Hambat Asap Cair Tongkol Jagung Terhadap Bakteri Kontaminan Pada Tuna Loin Segar Diasosiasikan Dengan Kadar Histamin Dan TVB-N

The objective of this study is to analyse the inhibitory power of liquid smoke derived from corn cobs (Zea mays L.) at different levels of distillation on bacterial contaminants in fresh tuna (Thunnus sp) loins, which are associated with histamine levels and TVB-N values. The treatment in this research was the level of liquid smoke distillation, namely 3 times distillation, 2 times distillation, and 1 time distillation. The parameters tested included the inhibitory power of liquid smoke against bacteria, histamine levels, and TVB-N values, which were tested at the 18th hour at room temperature. This research was designed using the Completely Randomized Design (CRD) method. Data analysis used ANOVA and further tested with BNT. The research results demonstrated that the level of liquid smoke distillation had a significant influence (p5%) on all test parameters. The histamine levels produced ranged from 23,68 ppm to 46,18 ppm, while the TVBN values were in the range of 7,77mgN/100g to 11,05mgN/100g. Both were still in accordance with the SNI for Fresh Tuna Loin (2018). The greater the degree of distillation of liquid smoke, the more pronounced the inhibitory effect on bacteria and the greater the potential to inhibit bacterial growth in tuna loin.

KARAKTERISTIK MUTU KOLAGEN DARI LIMBAH PRODUKSI TUNA LOIN QUALITY CHARACTERISTIC OF COLLAGEN EXTRACTED FROM TUNA LOIN PRODUCTION WASTE

Background: Frozen tuna loin industrial waste produces solid waste in the form of pieces of head, tail, fins and innards . By-products of tuna loin production produce around 15% bone, around 30% head, and around 10% remaining skin and scales . Solid waste from tuna loin production can be used as raw material for collagen production. Collagen characteristics vary according to the type of fish, fish body part, extracting material, and extraction technique . Methods: The research method was experimental by applying two collagen source treatments , namely skin waste (A1) and a combination of head, bone and tail waste (A2). Results: The results of the research show that The collagen yield value obtained from leather waste (A1) was 4.02% with a water content of 11.89%, ash 1.26%, protein 52.58% and a pH value of 3.74. Meanwhile, the yield of collagen obtained from mixed head, bone and tail waste (A2) was 1.256% with a water content (9.61%), ash 1.49%, protein 53.94% and a pH value of 3.23% . Conclusion: The water and ash content of collagen from skin waste (A1) and the combined tuna loin head, bone and tail waste (A2) meet the quality of SNI 8076:2014

Undervalued tuna meat (Thunus obesus and Katsuwonus pelamis lineaus) to develop sausages

Background: The tuna industry is one of the most essential sectors in global food production. Nevertheless, commercial meat known as "tuna loin" holds the utmost significance in producing and marketing its various products. Regrettably, fractions like tail and head meat have been overlooked and wasted due to their comparatively lower commercial value. Despite possessing notable technological value, this meat is typically reutilized into animal feed through flour production, missing the chance to create alternative high-value food products. Objective: This study aimed to develop and evaluate the sausages produced with the underutilized cuts of tuna (tail and head meat). Methods: The tuna utilized were Big-eye (Thunus obesus) and Skip-jack (Katsuwonus pelamis lineaus). Three (3) different types of sausages were formulated using 100% of Big-eye (BE), 100% of Skip-jack (SJ) tuna meat, and 100% of beef/pork meat (Control). The sausage pH changes during storage at 4 ± 1oC were analyzed and compared with the control. Proximal, microbiological, and sensory characteristics were evaluated. Results: The pH of sausages showed that the values tended to decrease in control, while this value increased in two types of tuna. The formulated tuna sausages yielded 72% moisture, 18% protein, 4.1% lipid, 0.4% ash, 0.4 % fiber, and 4.5% carbohydrates. Sensory attributes showed excellent acceptance regarding color, smell, flavor, and texture. Overall acceptability was qualified as "liked," and the acceptability index ranged from 76% to 86%. During the refrigeration storage, the microbiological analyses indicated that the total coliform count was < 3 CFU/g. Escherichia coli, Staphylococcus aureus, and mesophilic aerobic bacteria in tuna sausage showed absence during 24 days of storage. Conclusion: Using tuna tail and head meat enabled the development of gel-type emulsified products (sausages) that exhibited good nutritional, sensory, and microbiological quality.

Analysis of Histamine Levels in Tuna Loins Product at CV Laut Biru in Sikka Regency

CV Biru Laut is a Tuna fish company of Sikka regency. The resulting product has gone through several stages of testing, one of which is testing the content of Tuna fish. This study aimed at to determine the histimine content of Tuna Loin products Thunnus albacro CV Laut Biru. The method used was the enzyme linked immunosorbent assay (ELISA) method with qualitative data analysis through a one-way analysis of variance test. The results showed that the value of histamine levels in the CV Laut Biru Tuna Loin Product met the target specifications for histamine levels with the highest test value of 2.66 ppm and the smallest value of 0.54 ppm, while based on the one-way analysis of variance test, there was no difference. The average histamine levels significantly in the test in April 2021.

Suppression of histamine formation in processed tuna fish using probiotic (Lactiplantibacillus plantarum BY-45) approach

Histamine producing foodborne pathogens pose a major microbiological risk in the overall seafood products. Specifically, negative health effects of histamine poisoning from seafood products after processing is a food safety and human health concern globally. Therefore, it is essential to advance sustainable and inexpensive post-harvest processing strategies to counter this serious food safety and health challenge and to improve overall food quality of common seafood product like tuna fish. Based on these food safety and health quality needs, the aim of this study was to investigate the effectiveness of the combination of Lactiplantibacillus plantarum BY-45 and salt concentration to control histamine formation in vitro and in vivo on sample filet of tuna fish during processing to reduce this microbiological associated health risk. Isolation and identification of histamine forming bacteria in tuna loin and optimal storage temperature for inhibiting histamine formation was determined with L. plantarum BY-45 treatment. In this study, Escherichia coli belonging to Enterobacteriaceae family was found to be the predominant histamine forming bacteria contaminating our tuna samples. This contamination was suspected to happen during handling after catch and prior to landing at Benoa harbor, Bali for further processing. However, the rate of histamine formation was significantly suppressed (<1 ppm) at temperature of ≤2°C, which was significantly lower than 79.73–88.33 ppm that was produced at 4°C. Additionally, in response to LAB and salt combination, histamine formation by E. coli was totally suppressed. The results of this study were consistent in the in vivo assay on loins of tuna samples. Overall, this study provides the foundation to reduce microbiological food safety risk from histamine poisoning by foodborne pathogens in tuna, and beneficial LAB based strategy can be targeted to achieve wider food safety and health quality benefits in processed seafood.

Nutrient Content and Sensory Characteristics of Tuna Fish Dimsum (Yellowfin)

Yellowfin tuna contains glutamic acid which creates a savory taste. Tuna trimming is a by-product of the trimming process in the formation of tuna loin. Utilization of tuna trimming to produce food products that are nutritious and acceptable to the community. The objective of this research is to determine the nutritional content and preference level of tuna fish in the production of dimsum. Determination of product acceptance using hedonic tests and statistical tests. The nutritional content uses parameters of protein content, fat content, ash content and water content. Assessment of the level of preference (hedonic test) using the parameters of appearance, aroma, taste, texture and overall acceptance. Data were analyzed using the statistical software SPSS Statistic 24. The results showed that the nutritional content of steamed tuna dimsum without MSG was protein content of 14.50%wb, fat content of 1.24%wb, ash content of 1.62%wb, moisture content of 51 .73%. The nutritional content of this tuna dimsum complies with the SNI for fish dimsum products. The panelists liked the hedonic test results on tuna dimsum using the steaming and frying method with hedonic test scores above 7. The statistical test results on taste parameters using the frying and steaming method affected the panelist’s preference level.

Inhibition of Microencapsulated Liquid Smoke on the Foodborne Pathogens and Histamine-Forming Bacterias’ Growth in Tuna Loin Sashimi

Sashimi, a unique and simple fresh fish dish, is commonly served at a restaurant or as a family dinner in Japan. Because sashimi was created from fresh tuna loin, it is easily ruined by spoilage germs and pathogens, particularly when served without ice. Apart from ice, new preservatives must be investigated to avoid pathogenic and histamine-producing microorganisms. Liquid smoke (LS) contains antimicrobial chemicals including organic acids, carbonyl, and phenols from pyrolyzing coconut shells. However, because the evidence of physicochemical features of LS is scarce, research into liquid smoke microencapsulation is required. &#x0D; The researchers wanted to figure out how liquid smoke microencapsulation (LSM) is made, how effective it is against harmful germs, and how much total histamine is present in LSM-coated sashimi maintained at room temperature. Histamine content, antibacterial inhibitory activity, total microbial count (TPC) of Salmonella and E. coli, water content, and pH level were tested. According to the findings, LSM with maltodextrin: sago flour: 1% LS ratio of 10: 1: 5 efficiently prevented E. coli and Salmonella development and reduced histamine level in sashimi refrigerated for 6 days in the refrigerator.

IDENTIFIKASI PROSES PENGOLAHAN DAN KARAKTERISASI MUTU TUNA SIRIP KUNING (THUNNUS ALBACARES) LOIN BEKU

Yellowfin tuna has high economic value. Frozen tuna loin processing was observed and characterized its quality from raw material to finished product to deepen comprehensive understanding of the process. The aims of this research to determine the frozen tuna loin processing flow, to determine the application of the cold chain system, to calculate the yield of frozen tuna loin, and to determine the quality of raw materials and frozen tuna loin final products. The research method was conducted by observation and direct involvement during processing. This research found that processing fresh tuna into frozen tuna loin includes no less than twenty stages, from receiving raw materials to loading products for sale. The cold chain system has been implemented well because the fish temperature is always below 4 oC. The yield of frozen tuna loin processing has reached the company’s standard, which is above 50%. The organoleptic value of raw material was 8, and the final product organoleptic was also 8. The histamine test showed that tuna histamine levels were low, complied the company’s standard (&lt; 17 ppm). The microbiology tests of raw material and final product including ALT, E. coli, and Salmonella test were less than 5×105 colonies/gram, &lt; 3 APM/g, and negative. Keywords: Cold Chain; Frozen Loin; Quality; Tuna Processing; Yield

Economic Study Of Tuna Loin Industry Development In Kaur Regency, Bengkulu Province

Tuna fishery production in Bengkulu Province is mainly produced by fishermen in Kaur Regency. The tuna fishery business in Kaur Regency is still small scale and traditional. The potential of tuna fish resources that quite large in the Kaur Regency waters, which provides a large enough opportunity for the development of tuna fisheries to a larger scale, including the tuna processing industry. The research objective was to analyze the feasibility of developing the tuna loin industry in Kaur Regency, Bengkulu Province. The research was conducted in July-August 2018, using a survey method. Data collection was carried out by observation and interview methods. Data analysis was carried out by descriptive method. The feasibility assessment of developing a tuna loin industry using 4 investment criteria, namely B/C Ratio, NPV (Net Present Value), Internal Rate of Return (IRR), and Payback Period (PP). The calculation result of the 4 investment criteria for development of tuna loin fishery industry in Pasar Lama Village, Kaur Regency, Bengkulu Province, namely Net B/C ratio = 1.13, NPV = 594,414,281, IRR = 16.20 and PP = 2.9. Based on the value of 4 investment criteria, with the support of raw material availability and marketing aspects, the development of the tuna loin industry in Pasar Lama Village, Kaur Regency, Bengkulu Province is feasible to be developed.Keywords: tuna, loin, industry, investment, Kaur, Bengkulu

Application of “Atung” (Parinarium glaberimum Hassk) Natural Preservative Towards the Quantity and Quality of Enzimatic Fish Sauce of Tuna Loin Production Waste in Parigi Wahai Village, North Seram, Central Maluku District

The aim of this study was to determine the effect of using Atung (Parinarium glaberimum Hassk) on the quantity and quality of the tuna sauce by using pineapple extract. Also, to determine the treatment that produces the best quality of fish sauce with the testing parameters, which consists of yield, protein content, density, viscosity, TPC and sensory. The research is based on a fully randomized design with fermentation of 2, 3, 4 days and a salt concentration of 15 and 20% respectively. The results of the fish sauce applied with atung showed that the duration of fermentation for 2-4 days and concentration of salt 15-20% provided significant difference in α0.05 on the yield, protein content, density, viscosity, TPC and sensory. The highest yield was applied with breath, with 3% salt and 2 days of fermentation, which was about 340%, protein 3.62%, density 1.16, viscosity 17.2 PaS and TPC 1.90 ×; 101 CFU / g or 2.355 (log X). These treatments have a sensory value when the smell has a value of 7.5, the taste has a value of 7.4 and the color has a value of 7.3. The fish sauce treatment is applied for 2 days, fermentation with 20% salt and selected as the treatment with the best product. The Atung treatment may produce the result of the fish sauce and a lower CPR than other treatment.

Effect of cooking process on the characteristics of pindang loin produced from mackerel tuna fish (Euthynnus affinis)

This research aims to determine the chemical and physical characteristics of pindang loin from mackerel tuna fish (Euthynnus affinis) produced from the different cooking processes. The cooking process of pindang loin was by boiling and steaming respectively at 100°C for 15 and 30 minutes. As much as 10, 20, and 30% of salt were added during the boiling water. In the steaming process, mackerel tuna loin was immersed in salt solution of 10, 20, and 30% for 30 minutes at the ratio of 1: 4 (w / v) then drained at room temperature for ± 15 minutes. Observation parameters are proximate composition, salinity, hardness texture, and sensory analysis with descriptive tests. Boiling and steaming process for 15 minutes and 30 minutes, respectively, affected water content, salt content, sensory characteristics, and hardness texture. Properties of Pindang loin cooking process with the larger salt concentration in the longer time (30 minutes) tend to produce harder texture than 15 minutes. Pindang loin produced from boiling 15 minutes with a salt concentration of 10% produces a protein content of 28.89% with a moisture content of 69.24% can produce a hardness texture of 5532.27 g. Also, it can produce sensory characteristics with an intact appearance, some parts are slightly cracked, the texture is dense and not sticky, light brown colour, the specific aroma of pindang and savoury taste.

KANDUNGAN MIOGLOBIN IKAN TUNA (Thunnus albacares) DENGAN PEMAKAIAN KARBON MONOKSIDA DAN FILTER SMOKE SELAMA PENYIMPANAN BEKU

A part of fish flesh denaturation was caused by the formation of metmyoglobin, which resulted brownish color. Carbon monoxide (CO) and filtered smoke (FS) will react myoglobine to establish carboximyoglobine the stable form of red figment of tuna flesh. The purpose of this study was to determine the myoglobin changes of tuna flesh by treated CO and FS during frozen storage. The research method was an experimental where the tuna (Thunnus albacores) loin was sprayed by CO and FS, then kept at frozen storage during 4 weeks. Observations carried out at 0, 1, 2, 3 and 4 weeks. The surveillance parameters were: myoglobin content, color and protein profile of tuna loin. The result showed the myoglobin content of tuna loin during storage at 0, 1,2, 3, and 4 week were 31.34 mg%, 29.05 mg%, 31.25 mg%, 36.28mg% and 41.01 mg% respectively, while FS were 18.42 mg%, 20.82 mg%, 24.32 mg%, 34.72 mg% and 52.48mg% respectively. According to the color analysis of tuna loin treated by CO and FS, it indicated that the brightness value L* of the tuna loin treated by CO during storage at 0, 1, 2, 3, and 4 week were 26.33; 43.67; 36; 24.33; and 20.33 resvectively and treated by FS there were 30; 42; 37; 27, 25,and 67 resvectively. The red color based on a * and b * values calculated by oHue, of the tuna loin treated by CO during storage at 0, 1, 2, 3, and 4 week were 47.26; 55.41; 54.42; 46.52; and 42.09 respectively and the tuna loin treated by FS were 50.57; 55.82; 55.61; 50,81 and 40,47 respectively. It concluded that both tuna loin treated by CO and FS classified as red color. Profile of tuna loin protein treated by CO and FS obtained 2 bands indicated by molecular weights of 100.92 kD and 52.05 kD.The myoglobin content of tuna treaded by CO and FS during storage increased so it categorized as a good quality.

Tuna Fisheries Thunnus albacares Small Scale in Kei Islands Moluccas Province

Potential of tuna fisheries in the Kei Islands is a source of livelihood for the local community. Studies on tuna fishing, processing techniques, fish processing units (UPI) and productivity of catches in the Kei Islands were analyzed descriptively so as to provide useful descriptions and information. Fishermen use a vessels measuring less than 5 GT (Gross Tonnage) and hand line fishing gear. Tuna fishermen in the Kei Islands are fishermen of one day fishing. Tuna fishes are distributed to UPI which processes tuna to be tuna loin. The number of UPI tuna loin in the Kei Islands is 3 units. Processing techniques are carried out with very simple methods and equipment. Based on assets and turnover owned, it is categorized as small scale UPI. The UPI’s compliance based on the provisions of fishery and marine legislation is categorized as a compliant UPI. The productivity of tuna caught by Kei Islands fishermen is 6.55 tons/ship/year it,s mean that in one year every Kei Islands tuna fishing vessel is able to produce 6.32 tons of tuna or 6,550 kg to be distributed to UPI tuna loin.

Fatty Acids Profile of Dried Block Tuna (Thunnus albacares) with Liquid Smoke Addition

Dry fish block is a food product from by-product of tuna loin. It is salted, liquid smoked, and dried.This study was aimed to determine fatty acid profile of the dry fish block after the addition of liquid smoke.The dry fish block was composed of twelve saturated fatty acids (SFA), six monounsaturated fatty acids(MUFA), and nine polyunsaturated acids (PUFA). The total of SFA in dry fish block without and with liquidsmoke was 19.94% and 21.29%, while MUFA was 9.35% and 11.77% and PUFA was 14.45% and 16.04%,respectively.

Physico-chemical characteristics and amino acid profile of fermented sauce made from tuna loin by-product

The processing of tuna loin produces by-products which can be used to increase the total economic value of tuna. One way to use these by-products is to make fish sauce through a fermentation process. Fermentation can increase the nutritional value and extend the shelf life of the product. This study aimed to determine the physico-chemical characteristics and amino acid profiles of fermented fish sauce made from tuna loin by-products. All experimental treatments were conducted with three replicates. The data are reported as mean values ± standard deviation. Physical characteristics measured included colour (L: 4, a: 0.6, b: 2.3) and viscosity (9.58 cP). Chemical characteristics measured included salt content (26.57%); acidity (0.11%), pH (5.00), TVBN (26.00 mg% N), Protein (11.30%), and moisture content (59.00%). The amino acid with the highest concentration was glutamate (1.01%).

Evaluation On Tuna Loin Handling As Raw Materials To Improve The Quality Of Frozen Tuna Loin in Ambon

Tuna fishing in Ambon is mostly conducted by small scale fishers using small boats (1.5 GT) and traditional fishing gear. The caught tuna was loined on board and collected at landing post or mini-plant before being sent to an UPI in Ambon. The study was aimed to evaluate the handling of tuna loin at small scale fishers during processing frozen tuna loin product. Two forms of tuna loin i.e skin-on and the skin-less tuna loin, obtained from the fishers in Latuhalat and Tial districts in Ambon and than was stored in ice overnight. Tuna loin was sent to Fish Processing Unit and cleaned from the skin (for skin-on tuna loins) or trimmed (for the skin-less tuna loins). Then, tuna loins were treated with CO, wrapped with styrofoam paper, packed with plastic and incubated in chilling room at 1.12oC for 2 days until the tuna meat color becomes reddish. The tuna loins were then frozen using Air Blast Freezer (temperature of -35oC) for 8 hours. Observations were performed on the physical (temperature) and chemical properties (proximate analysis, pH and TVB), microbial contaminants (TPC, E coli and Salmonella) as well as the sensory properties of tuna loin at each processing steps, starting from when the tuna loin was landed and handled at the collecting level, after stored in ice overnight before CO treatment, after treated with CO and incubated in chilling room for 2 days before frozen tuna loin products. The study showed that the existing tuna handling during processing and frozen of frozen tuna loins tended to cause quality decrease of the tuna loins. Tuna loins in the form of skin-less produced better quality compared to skin-on tuna loins. The quality decrease of tuna loin occured rapidly during incubation process after treated with CO, showed by the decrease of TVB and organoleptic values as well as the increase of bacterial content. However, the frozen tuna loin products were still meeting the requirements for frozen tuna based on Indonesia National Standard 01.2346-2006.

Microbiological and Chemical Characteristics of Smoked Tuna

Smoked fish is traditionally processed by fish through an open process of hot smoked. Smoked fish process in Indonesia, especially in Maluku, is still carried out traditionally with capital and small business scale so that the use of tools is still simple, besides the sanitation and hygiene of handling and processing are still low. The raw material used in this study is smoke tuna loin produced by Dusun Air Manis,Laha village. This study aims to determine the microbiological and chemical quality of the smoked fish that was produced from Dusun Air Manis, Laha village. The test parameters carried out consisted of microbiological tests: 1) Total microbes on frozen tuna loin, washing water, immersion water, bamboo, smoked racks and smoked tuna, 2) Escherichia coli test on frozen tuna loin, washing water, soaking water, smoked tuna, 3) Salmonella test on smoked tuna. Chemical analysis of smoked tuna included moisture and pH. The results showed that the total plate count (TPC), Escherichia coli and Salmonella on tuna loin smoke still met microbiological standards according to SNI 2725: 2013. Moisture of smoked tuna was 59% and still meets the quality standard according to SNI 2725: 2013 which is a maximum of 60%. The pH of smoked tuna was 5.8.

Logistics Model for International Business of Tuna Loin

This research aims to build a specific logistics model for tuna loin business based on Central Sulawesi resources as a productive supplier for exportation. Four countries are considered as export destinations. They are Singapore, Hong Kong, Taipei, and Vietnam. We have identified a logistics process in which frozen tuna loin flow from factory to the port of Tolitoli, Palu, Bitung, and Makassar, and from these ports commodities are transported only to one transhipment of Surabaya. The four destinations receive tuna loin from this transhipment. Based on our model, the allocation of tuna loin passing through the port of Tolitoli amounted to 37.9 tons, the port of Bitung and Palu 12.5 tons, and the port of Makassar 12.1 tons. The closer the distance from factory to collector port and from transhipment to export destination, the lower the optimal logistics costs.

Penanganan Hasil Tangkapan Ikan Tuna Pada Cold Storage Dengan Sistem Air Blast di PT Awindo International Pelabuhan Perikanan Sumatera Nizam Zachman, Jakarta

PT Awindo International is one of the companies engaged in the processing of fishery products, Including one of tuna loin products. The company is located within the Ocean Fishing Port area of Nizam Zachman Jakarta. The company is committed to the production and marketing as well as to the safety of fishery products in meeting International and Indonesia requirements on Hazard Analysic Critical Control Point (HACCP) quality systems or food safety management. In accordance with the Minister of Transportation Decree No. KM.35 / AL.003 / PHB-82 PPSNZJ is precisely located at coordinates: 106 ° 48'15 "East and 06 ° 06'18" LS; 106 ° 47'54 "East and 06 ° 06 '20 "LS; 106 ° 48'14 "BT and 06 ° 05'32" LS; 106 ° 47'44 "BT and 06 ° 05'34" LS. The date were analyzed by descriptive statistic. Results obtained both directly in the field and secondary date and then analyzed using descriptive statistical analysis. Air Blast Freezer at PTAWIndo International applies the operating system for 15 hours in 1 day with the temperature used is -35 ° C, this is done so that the quality of fish stored in the ABF is maintained quality until. Average raw material purchases during November 2016 totaled 118 with an average weight of 4,755 kg and average purchases during December 2016 were 123 with an average weight of 5,746.04kg. In December 2016 PT AWIndo International sells through 2 phases: Phase 1: Sales of 3 containers with 19 tons or 19,000 kg Phase 2: Sales of 1 container with 8 tons or 8,000 kg of processed tuna. Processed products are sold to Russia. In December 2016 PT AWIndo International sells through two phases: Phase 1: Sales of 4 containers with 25 tonnes or 25,000 KgTahap 2: Sales of 1 container with 11 ton or 11,000 kg of processed tuna, The products are sold to State.

Feasibility of Solid Waste Tuna Loin of Yellowfin Thunnus albacares Raw Materials for The Product Diversification

&lt;p&gt;Indonesia is one country in the world exporters of tuna in the form of fresh, frozen and&lt;br /&gt;processed. Tuna exported in processed form large enough to leave waste for exporting companies.&lt;br /&gt;The purpose of this study was to determine a feasibility study on solid waste exported tuna loin for&lt;br /&gt;raw material diversification. This research was conducted in Majene Makassar Strait. The study was&lt;br /&gt;conducted using descriptive exploratory method by taking a sample of 3 times and each sample&lt;br /&gt;was tested 3 times resulting in 9 times of testing for each of the observed variables. Chemical test&lt;br /&gt;which includes moisture, protein, fat, ash, carbohydrates, and histamine. Microbiological test that&lt;br /&gt;is E. coli, Salmonella and the total number of bacteria. Data were analyzed by descriptive qualitative&lt;br /&gt;and quantitative display via Tables, Graphics and Image in the form of average value. The results&lt;br /&gt;showed that the chemical solid waste tuna loin has a water content ranged from 78.34 to 78.78%,&lt;br /&gt;protein content ranged from 14.32 to 16.41%, fat ranged from 1.56 to 1.66%, ash content ranged&lt;br /&gt;from 5.18 to 5. 58%, carbohydrate content ranged from 1.29 to 1.34%, and histamine ranged from&lt;br /&gt;2.08 to 3.21 mg / kg. Solid waste microbiologically tuna loin contains E.coli range from 1.2 to 1.9&lt;br /&gt;(&amp;lt;2), Salmonella negative and TPC ranged from 1.4 to 1.8 x 105 kol/g. The results of chemical and&lt;br /&gt;microbiological testing showed solid waste tuna loin still suitable as raw material diversification&lt;br /&gt;products.&lt;/p&gt;