Karakteristik Kimia dan Sensori Ikan Tongkol Asap Asal Pulau Jemaja, Kabupaten Kepulauan Anambas

Aidil Fadli Ilhamdy (Jurusan Teknologi Hasil Perikanan, Fakultas Ilmu Kelautan dan Perikanan, Universitas Maritim Raja Ali Haji)
Ismael Marasabessy (Jurusan Teknologi Hasil Perikanan, Politeknik Perikanan Negeri Tual, Jl. Langgur Sathean Km 6, Maluku Tenggara, 97116, Indonesia)
R. Marwita Sari Putri (Jurusan Sosial Ekonomi Perikanan, Fakultas Ilmu Kelautan dan Perikanan, Universitas Maritim Raja Ali Haji, Jl. Politeknik, Senggarang-Tanjungpinang, Telp [phone] 29111, Kepulauan Riau, Indonesia)
Lily Viruly
Yulia Oktavia
Ersti Yulika Sari
Jumsurizal Jumsurizal
Tetty Tetty
Ginanjar Pratama (Jurusan Perikanan, Fakultas Pertanian, Universitas Sultan Ageng Tirtayasa)

Jurnal FishtecH
Vol 11, No 1 (2022)

The Anambas Islands have many unique traditional products derived from marine products. One of the famous traditional products is smoked tuna. This study aims to determine the chemical characteristics of smoked tuna processed by smoked fish craftsmen on Jemaja Island, Anambas Islands Regency. This research was divided into three stages, identifying the type of raw materials used, sensory analysis, and proximate analysis. The raw material for smoked tuna is known to come from two types of fish, namely Auxis thazard and Thunnus tonggol. The sensory analysis results with the parameters of appearance, aroma, taste, and texture of smoked tuna from the two raw materials were not significantly different for all parameters. These results are the same as the proximate analysis values which consist of testing the water, ash, fat, protein, and carbohydrate content. Based on the overall results of smoked tuna made from Auxis thazard and Thunnus tonggol it is still by the applicable SNI 2725:2013, except moisture content.