Nutrient Content and Sensory Characteristics of Tuna Fish Dimsum (Yellowfin)

¹ Department of Fisheries Product Processing Technology, Politeknik Kelautan dan Perikanan Bitung, Jl. Tandurusa, North Sulawesi, 95526, Indonesia
² Department of Fisheries Mechanization, Politeknik Kelautan dan Perikanan Bitung, Jl. Tandurusa, North Sulawesi, 95526, Indonesia
³ Department of Chemical Engineering, Universitas Brawijaya, Jl. MT. Haryono, Malang City, East Java, 65145, Indonesia
⁴ Department of Chemical Engineering, Universitas Ahmad Dahlan, Jl Kapas, Umbulharjo, Yogyakarta, 55191, Indonesia

Abstract

Yellowfin tuna contains glutamic acid which creates a savory taste. Tuna trimming is a by-product of the trimming process in the formation of tuna loin. Utilization of tuna trimming to produce food products that are nutritious and acceptable to the community. The objective of this research is to determine the nutritional content and preference level of tuna fish in the production of dimsum. Determination of product acceptance using hedonic tests and statistical tests. The nutritional content uses parameters of protein content, fat content, ash content and water content. Assessment of the level of preference (hedonic test) using the parameters of appearance, aroma, taste, texture and overall acceptance. Data were analyzed using the statistical software SPSS Statistic 24. The results showed that the nutritional content of steamed tuna dimsum without MSG was protein content of 14.50%wb, fat content of 1.24%wb, ash content of 1.62%wb, moisture content of 51 .73%. The nutritional content of this tuna dimsum complies with the SNI for fish dimsum products. The panelists liked the hedonic test results on tuna dimsum using the steaming and frying method with hedonic test scores above 7. The statistical test results on taste parameters using the frying and steaming method affected the panelist’s preference level.