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All Journal AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan Jurnal Sumberdaya Akuatik Indopasifik Unri Conference Series: Community Engagement
Tetty Tetty
Departement Of Socio Economic Fisheries, Faculty Of Fisheries And Marine Sciences, Raja Ali Haji Maritime University. Jl. Politeknik Senggarang, Tanjung Pinang, Kepulauan Riau
Agriculture, Biological Sciences & Forestry Humanities Earth & Planetary Sciences Environmental Science

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Journal : Jurnal Sumberdaya Akuatik Indopasifik

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Karakteristik Produk Tradisional Ikan Tongkol Asap dari Kabupaten Natuna, Kabupaten Bintan dan Kota Tanjungpinang, Provinsi Kepulauan Riau Aidil Fadli Ilhamdy; Ismael Marasabessy; Raja Marwita Sari Putri; Lily Viruly; Yulia Oktavia; Ersti Yulika Sari; Jumsurizal Jumsurizal; Tetty Tetty; Ginanjar Pratama
Jurnal Sumberdaya Akuatik Indopasifik Vol 6 No 4 (2022): November
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46252/jsai-fpik-unipa.2022.Vol.6.No.4.200

Abstract

One of the typical traditional products from the Riau Islands is “ikan tongkol asap”. These products are spread in several cities and regencies in the Riau Islands Province. Some areas that are famous for producing “ikan tongkol asap” traditionally are Natuna Regency, Bintan Regency and Tanjungpinang City. This study aims to determine the characteristics of “ikan tongkol asap” products based on the type of fish used, chemical composition, and organoleptic assessment. The research was conducted descriptively by taking samples of “ikan tongkol asap” products from several entrepreneurs on Bintan Island (Bintan and Tanjungpinang) and Bunguran Island (Natuna). The research stages were carried out by identifying the fish raw materials used for “ikan tongkol asap” products, morphometric analysis, organoleptic/sensory analysis, and proximate analysis of the product. In this study, it was found that the raw materials used for smoked fish were Thunnus tonggol, Auxis thazard, Euthynnus affinis, and Katsuwonus pelamis. Morphometrically, the fish used were 43.50-46.25 cm in length, and 1.25-1.85 kg in weight. In the sensory analysis with the parameters of appearance, aroma, taste, and texture, the overall products from the three regions were not significantly different. Based on the proximate analysis, each smoked fish product has its own value from each region with crude protein values ​​ranging from 34.04-45.28%. The sensory and proximate are in accordance with the SNI 2723:2013, except for the moisture content of "ikan tongkol asap" E. affinis from Tanjungpinang City and T. tonggol from Bintan Regency.
Co-Authors Aminatul Zahra Apriandi, Azwin Dwi Septiani Putri Ginanjar Pratama Haidawati, Haidawati Jumsurizal Jumsurizal Khairul Hafsar Khairunnisa Khairunnisa Khairunnisa Khairunnisa Khairunnisa Khairunnisa Lily Viruly Marasabessy, Ismael R. Marwita Sari Putri R. Marwitta Sari Putri Septia Nurhasanah Sri Novalina T. Ersti Yulika Sari Wahyu Muzammil Wahyudin Wahyudin Yulia Oktavia