Analisis Nilai Drip Loss dan Laju Destruksi Termal pada Fillet Ikan Tuna Selama Masa Pengawetan Suhu Rendah

Abstract

Indonesia's geographical position, which is located between the Indian and Pacific Oceans, has an impact on the size of Indonesia's fisheries production. Indonesia is the world's largest tuna producer, providing up to 15% of world tuna production. Tuna is generally processed into three main cuts: Akami, chutoro, and otoro. Generally, these parts are sold in the market in fillet form. However, tuna fillets are susceptible to quality degradation and have a relatively short shelf life. Freezing is a preservation technique widely used for fish and its derivative products. Through freezing, fishery products can be stored for long periods. This study aims to analyze the effect of temperature (5 °C, 0 °C, -5 °C, -10 °C, -18 °C) and storage time (10 days, 20 days, 30 days) on drip loss values, histamine, and the number of microbes in tuna fillets, as well as emitting decimal reduction time parameters during the tuna fillet storage process. The results showed that temperature and storage time influenced the organoleptic value of tuna fillets. The lower the storage temperature will reduce the drop loss value in fillets. Storing fillets at temperatures of -5 °C, -10 °C, and -18 °C for up to 30 days produces histamine levels below the maximum limit of SNI No. 01-4485.3:2006, SNI No. 7530:2018 and FDA. Judging from the number of microbes, fillets stored at temperatures of 0 °C, -5 °C, -10 °C, and -18 °C for up to 30 days have total plate numbers below the maximum limit of SNI No. 01-4485.3:2006. The decimal reduction time analysis produces D-values ranging from 42-85 days for the akami, 39-76 days for the chutoro, and 37-147 days for the otoro. The z-values obtained for the akami, chutoro, and otoro are 1,8 °C, 2,3 °C, and 0,8 °C, respectively. The k values obtained in the akami, chutoro, and otoro were respectively 0.027-0.055 day-1, 0.030-0.060 day-1, and 0.016-0.067 day-1. The activation energies obtained in the akami, chutoro, and otoro parts are 19.328 kJ/mol, 26.865 kJ/mol, and 40.034 kJ/mol, respectively.