Chemical and Microbiological Characteristics of Sei-Pindang Tuna Fish

I Gde Suranaya Pandit; Pande Ayu Naya Kasih Permatananda; I Nengah Suaria

doi:10.55927/fjmr.v2i12.7258

Authors

I Gde Suranaya Pandit Fisheries Resource Management Study Program, Faculty of Agriculture, Warmadewa University, Denpasar
Pande Ayu Naya Kasih Permatananda Faculty of Medicine and Health Sciences, Warmadewa University, Denpasar
I Nengah Suaria 3Agrotechnology Study Program, Faculty of Agriculture, Warmadewa University, Denpasar

DOI:

https://doi.org/10.55927/fjmr.v2i12.7258

Keywords:

Characteristics, Chemistry, Microbiology, Pindang, Smoking, Tuna

Abstract

Pindang is a fishery processing product that plays an important role in post-harvest activities. Pindang products have a relatively short shelf life, namely less than 2 days at room temperature. Smoking is a drying technique used to maintain the shelf life of fish by using wood fuel as a smoke producer. Pindang tuna that has undergone the smoking process is given the name Sei-Pindang Ikan Tongkol. The aim of this research is to determine the chemical and microbiological characteristics of Sei-Pindang Tuna Fish. The results showed that sei-pindang tuna had a water content of 44.69 ± 0.66%, histamine content of 11.88 ± 1.12 mg N/100 g, total volatile bases content of 43.23 ± 0.22 mg N/100 g and the total number of bacteria was 2.1 x10⁴ ± 1.2 x10³ cfu/g.

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