Identifikasi Proses Pengolahan dan Karakterisasi Mutu Tuna Sirip Kuning (Thunnus albacares) Loin Beku

Abstract

This study investigated the processing of yellowfin tuna (Thunnus albacares) into frozen loins, including cold chain management, processing yield, and the quality of raw materials and finished products. Data were collected through direct observation and participation in processing activities. The production process involved 20 stages, from receiving raw materials to loading finished products for distribution. Cold chain practices maintained the fish core temperature below 4°C. Processing yield exceeded 50%, meeting the company's standard. Both raw material and finished product received organoleptic scores of 8. Histamine levels remained below 17 ppm. Microbiological examination indicated a total plate count below 5 × 10⁵ colonies per gram, E. coli below 3 MPN/g, and negative Salmonella results.