Effect of Determination Temperature on Nutrition and Organoleptic Tuna Fish Floss

1st South Aceh International Conference on Engineering and Technology

工业技术（总论）

Rihayat, Teuku^1 ; Suryani, S.^1 ; Zaimahwati, Z.^1 ; Salmyah, S.^1 ; Sariadi, S.^1 ; Fitria, F.^2 ; Satriananda, S.^1 ; Putra, Alfian^1 ; Fona, Zahra^1 ; Juanda, J.^1 ; Raudah, R.^1 ; Mawaddah, M.^1 ; Nurhanifa, N.^1 ; Riskina, Shafira^1 ; Syahputra, Wildan^1 ; Safari, S.^1

Department of Chemichal Engineering, Lhokseumawe State Polytechnic, Aceh

24301, Indonesia^1

Department of Dermato Venereology, Medical Faculty, University Syiah Kuala, Aceh

24311, Indonesia^2

关键词: Ash contents;    Fat contents;    Optimum temperature;    organoleptic content;    Protein contents;    Randomized design;    Steaming temperature;    Tuna fishes;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/506/1/012055/pdf
DOI  :  10.1088/1757-899X/506/1/012055

学科分类：工业工程学

来源: IOP

【 摘 要 】

Tuna fish is one type of marine fish that is known to have benefits that are rich in protein and vitamin B6. One effort to utilize tuna is to process it into shredded fish. This study aims to determine the effect of steaming temperature on the nutritional and organoleptic content of tuna shredded fish and to obtain the optimum temperature to produce shredded with the best nutritional and organoleptic content. The treatment in this study was the variation of steaming temperature, then an analysis was carried out on the resulting Fish Floss to the protein content, fat content, moisture content, ash content and organoleptic test (Flavor, taste, color, texture). The results of the study were processed using simple randomized design with 3 replications. The results showed that different steaming temperatures had a significant effect on the nutritional and organoleptic content of shredded fish. The best treatment was obtained at a steaming temperature of 55° C (A) with an average protein content value of 8.9812%; fat content of 1.3871%; moisture content of 4.9876%; ash content 3.6543%; organoleptic value of Flavor 9,0098; taste of organoleptic value 8,9654; color of organoleptic 8,8432 and organoleptic value of texture 8,876.