<![CDATA[Frozen tuna loin is a leading product of the fisheries industry for export. To ensure food safety and high quality, consistent cold chain implementation needs to be strictly implemented, as well as product quality analysis before distribution. The quality of frozen tuna loin is greatly influenced by microbiological conditions, histamine levels, organoleptic quality, and yield efficiency during the processing process. This study aims to analyze the microbiological quality, histamine levels, yield, and organoleptic quality of frozen tuna loin products produced by PT. XYZ, Bitung City. The parameters tested include Total Plate Count (TPC), E. coli, Salmonella, histamine levels, yield, and organoleptic tests. The results showed that the temperature during the processing process was within the safe range according to the Company's standards and SNI. The ALT, E. coli, and Salmonella values were below the SNI 4104:2015 threshold, as was the histamine level below 50 ppm. The organoleptic value ranged from 7.9 to 8.5, categorized as very good, and the final cumulative yield reached ±58%. These results indicate that the implementation of a cold chain-based processing system effectively maintains the microbiological, physical, and chemical stability of frozen tuna loin products, thereby meeting export safety and quality standards.]]>
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