<![CDATA[ABSTRAKPenelitian ini bertujuan untuk mengevaluasi mutu kimia dan kandungan senyawa bioaktif pada amplang ikan tongkol (Euthynnus affinis) yang difortifikasi dengan tepung rumput laut Eucheuma cottonii pada berbagai level penambahan (0 g, 5 g, 10 g, dan 15 g). Penelitian dilakukan di Laboratorium Teknologi Hasil Perikanan STPL Palu dan Laboratorium FMIPA Universitas Tadulako. Analisis mutu kimia meliputi uji kadar air, abu, protein, lemak karbohidrat dan serat yang mengacu pada metode AOAC, 2005. Uji fitokimia untuk menentukan komponen bioaktif yang terkandung dalam suatu bahan yang meliputi pemeriksaan senyawa flavonoid, saponin, tanin, fenolik, triterpenoid, dan steroid. Hasil analisis menunjukkan bahwa penambahan tepung rumput laut meningkatkan kadar air (2,00–6,00%), abu (2,67–5,33%), protein (22,13–29,14%), karbohidrat (19,14–22,54%), dan serat kasar (0,96–3,90%). Sebaliknya, kadar lemak menurun seiring meningkatnya penambahan tepung rumput laut, dari 19,89% menjadi 17,49%. Uji fitokimia menunjukkan keberadaan senyawa bioaktif seperti flavonoid, saponin, polifenol, tanin, dan alkaloid pada perlakuan dengan penambahan tepung rumput laut, sedangkan steroid tidak terdeteksi. Senyawa-senyawa tersebut diketahui memiliki aktivitas antioksidan serta manfaat farmakologis penting, sehingga memperkuat potensi amplang ikan tongkol sebagai pangan fungsional. Hasil penelitian ini menegaskan bahwa fortifikasi tepung rumput laut E. cottonii dapat meningkatkan nilai gizi, memperkaya serat, serta menambah kandungan senyawa bioaktif pada produk amplang ikan tongkol. Dengan demikian, inovasi ini berpotensi mendukung diversifikasi pangan berbasis sumber daya kelautan dan meningkatkan nilai tambah produk olahan ikan.Kata Kunci : Mutu Kimia, Amplang, Ikan Tongkol, Fortifikasi, Rumput LautABSTRACTThis study aimed to evaluate the chemical quality and bioactive compounds of amplang made from skipjack tuna (Euthynnus affinis) fortified with Eucheuma cottonii seaweed flour at various levels of addition (0 g, 5 g, 10 g, and 15 g). The research was conducted at the Laboratory of Fisheries Product Technology, STPL Palu, and the Laboratory of FMIPA, Tadulako University. Chemical quality analyses included moisture, ash, protein, lipid, carbohydrate, and crude fiber content based on AOAC (2005) methods. Phytochemical tests were carried out to identify the presence of bioactive components, including flavonoids, saponins, tannins, phenolics, triterpenoids, and steroids. The results showed that the addition of seaweed flour increased the levels of moisture (2.00–6.00%), ash (2.67–5.33%), protein (22.13–29.14%), carbohydrates (19.14–22.54%), and crude fiber (0.96–3.90%). Conversely, lipid content decreased with the increasing addition of seaweed flour, from 19.89% to 17.49%. All chemical quality parameters were still in accordance with the quality standards of SNI 7762-2013. Phytochemical analysis confirmed the presence of bioactive compounds such as flavonoids, saponins, polyphenols, tannins, and alkaloids in the fortified samples, while steroids were not detected. These compounds are known to possess antioxidant activity and important pharmacological benefits, thereby reinforcing the potential of frigate tuna amplang as a functional food. The findings highlight that fortification with E. cottonii seaweed flour can enhance nutritional value, enrich fiber content, and increase the bioactive compounds of frigate tuna amplang. Therefore, this innovation has the potential to support food diversification based on marine resources and increase the added value of fishery products.Keywords: Chemical Quality, Amplang, Skipjack Tuna, Fortification, Seaweed]]>
