Pengolahan Ikan Asar Di UMKM Totabuan Papua, Kota Jayapura

Abstract

Cakalang smoked fish (Katsuwonus pelamis) can be a souvenir from the city 
of Jayapura. Smoked fish is made from yellowfin tuna or skipjack tuna with  a smoking 
process of up to 2-4 hours, depending on the condition of the firewood used. This 
study aims to determine the process of processing skipjack smoked fish. The research 
was conducted by observing and surveying MSMEs in Totabuan Papua, with direct 
participation in following the process from receiving raw materials, to the final 
product. Quality testing was carried out by organoleptic tests of fresh skipjack tuna 
and sensory quality of smoked skipjack tuna and measurement of temperature and 
yield. The results showed that the smoking process of skipjack smoked fish was not in 
accordance with the smoking temperature, but the handling of raw materials had been 
carried out properly. The results of the organoleptic value of fresh skipjack tuna  with 
the average fish mucus  parameters 8.17; meat 8.25; smell 8.08 and texture 8.17. 
Sensory results of smoked skipjack tuna, the average appearance parameter is 8.33; 
smell 8.00; taste 8.08 and texture 8.50, smoking temperature 75.97°C has not been 
applied properly, and the yield is 91.13%.