Organoleptic Quality and Nutritional Test of Sausages Made from Skipjack Tuna (Katsuwonus Pelamis)

Rahajeng Ikadwi Khairunnisa; Nina Indra Kristiana; Luh Putu Kartini

doi:10.55927/esa.v4i6.145

Authors

Rahajeng Ikadwi Khairunnisa Politeknik Pariwisata Bali
Nina Indra Kristiana Politeknik Pariwisata Bali
Luh Putu Kartini Politeknik Pariwisata Bali

DOI:

https://doi.org/10.55927/esa.v4i6.145

Keywords:

Fish Sausage, Skipjack Tuna, Proximate Analysis, Organoleptic Test, Texture

Abstract

Indonesia has a diverse culture reflected in various types of traditional foods rich in nutrients. Animal foods are a reliable source of nutrition in supporting community nutritional improvement because they are classified as high-quality foods. Skipjack tuna (Katsuwonus pelamis) is a good animal food for health because it contains omega-3 which is beneficial for cardiovascular function. The level of fish consumption in the community is still relatively low, therefore, an attractive and easily accepted product such as Skipjack Tuna Sausage is needed. This study aims to evaluate the chemical and organoleptic quality of skipjack tuna sausage. The implementation method includes experiments, organoleptic tests, and documentation. The results of chemical analysis show that the water and protein content contained in Skipjack Tuna Sausage meets the requirements of SNI 7755:2013 concerning Fish Sausage and has a low fat content. The energy content of skipjack tuna sausage is 105.22 kcal per 100 grams. Overall, skipjack tuna sausage has the potential to be developed as a healthy, nutritious, and low-calorie processed fish product. However, it is necessary to improve the formulation, especially by adding binding agents and fat sources, to obtain better texture quality and increase consumer acceptance.

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