STUDY OF THE QUALITY OF NUTRITIONAL CONTENT OF SPICY FISH PACKAGING MADE FROM SKIPJACK (Katsuwonus pelamis L) WITH EFFECT OF ADDITION CHILI

Abstract

Skipjack (Katsuwonus pelamis. L) is a mainstay fish product that contains nutrients such as protein and fat. Skipjack can be processed into spicy fish packaging, so the nutritional content increases with the influence of the addition of chili. The purpose of this study is the study of nutritional content of spicy fish packaging made of skipjack with effect of the addition of chili. The processing of spicy fish packaging was done by variation of the addition of chili ie respectively 15, 25, 35, 45 and 55% (b / b). The analysis of spicy fish packaging is water content, pH, protein, fat, vitamin C dan antioxidant test. The results showed that nutritional content of spicy fish packaging with 15% addition of chili had water content (41,86%), pH (6,51), protein (24,13%), fat (18,23%), vitamin C (10.65 mg) and antioxidants (18.23%). The highest chili addition was 55% containing water content (52.85%), pH (6.12), protein (16.90%), fat (13.64%), vitamin C (28.81 mg) and antioxidants (26.52%). Based on the preferred organoleptic test is the addition of chili 45 %. The analysis of nutritional content was water content (47,74%), pH (6,33), protein (18,93%), fat (14,14%), vitamin C (27,81 mg) and antioxidants ( 24.31%). The analysis on control (without the addition of chili) contained water content (39.82%), pH (6.61), protein (25.75%), fat (20.19%), vitamin C (3.68 mg) and antioxidants (8.29%). Based on the results of research, the nutritional content of spicy fish packaging made from skipjack without the addition of chili has high protein and fat content while the addition of chilies have low protein and fat content but vitamin C and antioxidant levels are higher.