Aplikasi perendaman bertingkat garam dan larutan serbuk biji atung terhadap kualitas ikan tuna asin kering: Application multilevel immersion salt and atung seed powder on the quality of dried salted tuna

Ikan tuna asin kering merupakan salah satu bentuk hasil olahan ikan tuna undersize yang dibuat oleh masyarakat di sekitar Perairan Maluku. Pengolahan bahan baku menjadi ikan asin bertujuan untuk mengawetkan ikan agar tidak cepat busuk dan lebih tahan lama. Bahan pengawet yang biasanya digunakan produsen ikan asin, yaitu garam dan beberapa juga menambahkan bahan pengawet yang sudah dilarang penggunaannya karena berbahaya bagi tubuh. Atung (Atuna excelsa subsp. racemosa) merupakan tanaman endemik Maluku yang dapat digunakan sebagai bahan pengawet alami untuk produk pangan. Penelitian ini bertujuan untuk menentukan perlakuan terbaik perendaman bertingkat garam dan larutan biji atung dalam menghasilkan ikan tuna asin kering berdasarkan parameter kimia, mikrob, dan organoleptik. Ikan tuna sirip kuning difilet, direndam dengan larutan garam perlakuan 5% dan 10% lalu dilanjutkan direndam dengan perlakuan larutan atung 3%, 4%, dan 5%. Parameter yang diamati meliputi kadar air, protein, garam,  Total Plate Count (TPC), dan organoleptik (ketampakan, bau, rasa, dan tekstur). Hasil penelitian menunjukkan bahwa perbedaan konsentrasi garam dan larutan atung memengaruhi kadar air, protein, garam, TPC, dan organoleptik ikan tuna asin kering. Perlakuan penambahan garam 10% dan larutan atung 4% merupakan perlakuan terbaik dengan kadar protein tertinggi 70,59±0,52%, air 27,27±0,14%, garam 4,30±0,05%, kandungan TPC 1,37x103 cfu/g, dan penilaian sensori secara keseluruhan disukai panelis.Undersized tuna fish processed by Maluku communities results in dried salted tuna, which is a form of preserved fish. The objective of processing raw materials into salted fish was to extend the freshness and longevity of the fish by means of preservation The use of salt for preserving fish has a long-standing tradition. However, some preservatives commonly used in conjunction with salt have been banned because of their harmful effects on the human body.  Atuna excelsa subsp. racemosa, commonly known as Atung, is a plant species native to the Maluku region that is often utilized as a natural preservative in the production of food items. This study was designed to evaluate the most effective treatment for multilevel soaking in salt and atung seed solutions to produce high-quality dry salted tuna, taking into account the chemical, microbiological, and sensory aspects of the product.  The tuna fish fillets were immersed in salt solutions of 5% and 10% concentrations, followed by soaking in atung solutions of 3%, 4%, and 5% concentrations.  The parameters examined included moisture content, protein level, salt concentration, Total Plate Count (TPC), and organoleptic characteristics such as appearance, odor, flavor, and texture.  The study findings indicated that variations in salt concentration and atung solution affected the moisture, protein, salt, TPC, and organoleptic content of dried salted tuna fish.  The optimal treatment, comprising 10% salt and 4% atung solution, demonstrated exceptional results, with a notably high protein content of 70.59±0.52%, moisture level of 27.27±0.14%, and salt content of 4.30±0.05%. Furthermore, the treatment exhibited a TPC content of 1.0×103 cfu/g, and the sensory assessment conducted by the panelists revealed a strong preference for this treatment