Characteristics of Tuna Meat Meal (Thunnus Sp.)

This article aims to analyze the characteristics of tuna meat meal obtained from the process of steaming, boiling and without heating before the tuna meat is dried. This research starts from March 1, 2023 to April 21, 2023 at the Laboratory of Fishery Product Processing Technology, Faculty of Fisheries and Marine Sciences-Padjadjaran University, Jalan Raya Jatinangor KM 21, Sumedang-Indonesia. The method used is experimental with three treatments of tuna meat treatment methods before the drying process in making tuna meat meal. The tuna meat meal obtained is then observed or measured yield, moisture content, water absorption, pH and organoleptic properties (color, odor and texture). Observation is carried out three times (triplo). The data obtained are analyzed descriptively. Based on the results of research on the characteristics of tuna meat meal obtained from the steaming process in fish meat before drying is as a kut berry: yield flour 17.92%, moisture content 3.87%, water absorption 1.84%, pH 6.2 and organoleptic description brownish yellow color, pungent odor and very fine texture. The characteristics of tuna meat meal obtained from the boiling process of fish meat before drying are as follows: flour yield 14.43%, moisture content 4.96%, water absorption 1. 70%, pH 6.66 and organoleptic description brownish-yellow color, not too pungent odor and smooth texture. The characteristics of tilapia meat meal obtained from the process without heating on fish meat before drying are as follows: flour yield 18.52%; moisture content 6.13, water absorption 1. 55%, pH 6.1 and organoleptic description yellow, odor is not pungent, and texture is slightly rough.