Analysis of Changes in Nutritional Value During the Process of Making Shredded Tuna fish (Thunus sp) At the Aceh Food Jelly Cooperative

Wahyuni, Sri; Ukhty, Nabila; Akbardiansyah, Akbardiansyah; Fitriani, Fitriani

doi:10.33772/jfp.v6i2.35394

Jurnal

Analysis of Changes in Nutritional Value During the Process of Making Shredded Tuna fish (Thunus sp) At the Aceh Food Jelly Cooperative

Jurnal Fish Protech · Vol. 6 No. 2 (2023) · pp. 92–99

DOI: 10.33772/jfp.v6i2.35394
ISSN: 2621-1475
Published: 2023-11-28
Publisher: Universitas Halu Oleo
Language: eng

Abstract

Shredded tuna is one of the products produced by the Aceh Food Fish Jelly cooperative. This product is made through the stages of boiling, grinding, frying and adding additional ingredients. This study aims to determine changes in the nutritional value of shredded tuna (Thunnus sp) during the manufacturing process from raw materials, intermediate products and shredded tuna. This study used an experimental method with research stages consisting of sampling, analysis of nutrient content using the proximate test method consisting of moisture content, ash content, fat content, protein content, crude fiber content and carbohydrate content. The design used was a Completely Randomized Design (CRD) with three different samples, namely fresh tuna meat (F1), tuna meat boiled (F2) and shredded tuna (F3), the test was carried out three times. Data from the test results were analyzed statistically using the ANOVA method and then further tested using Duncan's test. Based on the statistical results, it is known that the processing stages of shredded tuna affect the nutritional content of raw materials, intermediate products, and final products so that H0 is rejected. The results of this study also showed that the water content decreased from raw materials to the final product, while the ash content, fat content, protein content, crude fiber content and carbohydrate content increased from raw materials to the final product. Keywords: Tuna fish, Shredded, Processing, Proximate

Collaboration network of the authors

40 authors · 120 co-authorship links · showing the 40 most connected

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Universitas Halu Oleo
Affiliation unknown

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Co-author	Organisation	Joint articles
Muhammad Syukri Sadimantara	Universitas Halu Oleo	11
SRI REJEKI	Universitas Halu Oleo	10
RH Fitri Faradilla	Affiliation unknown	10
Ansharullah Ansharullah	Universitas Halu Oleo	8
Andi Khaeruni	Universitas Halu Oleo	7
Jamal Harimudin	Affiliation unknown	6
Hermanto Hermanto	Universitas Halu Oleo	6
Asnani Asnani	Affiliation unknown	5
La Ode Restele	Affiliation unknown	4
LA KARIMUNA	Universitas Halu Oleo	4
Jufri Karim	Universitas Halu Oleo	3
Djafar Mey	Affiliation unknown	3
Tamrin Tamrin	Universitas Halu Oleo	3
la Ode Rustam	Affiliation unknown	2
Yoo Eka Yana Kansil	Universitas Halu Oleo	2
Safrudin Sahar	Affiliation unknown	2
Ahmad Hidayat	Affiliation unknown	2
Weka Widayati	Affiliation unknown	2
Jamal Harimuddin	Affiliation unknown	2
Nur Asyik	Universitas Halu Oleo	2
Sarinah Sarinah	Affiliation unknown	2
Muhammad Anas	Affiliation unknown	1
Erniwati Erniwati	Affiliation unknown	1
wa Ode Yusria	Affiliation unknown	1
Ahmad Iskandar	Affiliation unknown	1
La Ode Kaimudin	Affiliation unknown	1
Suriana Suriana	Affiliation unknown	1
Musadar Mappasomba	Affiliation unknown	1
Fahyuddin Fahyuddin	Affiliation unknown	1
Jamili Jamili	Affiliation unknown	1
Karsadi Karsadi	Affiliation unknown	1
Hamuni Hamuni	Affiliation unknown	1
Hasbullah Syaf	Affiliation unknown	1
Eka Apriana	Affiliation unknown	1
Azhar Bafadal	Universitas Halu Oleo	1
Mukhtar Abu	Universitas Halu Oleo	1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jfp/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.

Original metadata (oai_dc)

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	<dc:title xml:lang="en-US">Analysis of Changes in Nutritional Value During the Process of Making Shredded Tuna fish (Thunus sp) At the Aceh Food Jelly Cooperative</dc:title>
	<dc:creator>Wahyuni, Sri</dc:creator>
	<dc:creator>Ukhty, Nabila</dc:creator>
	<dc:creator>Akbardiansyah, Akbardiansyah</dc:creator>
	<dc:creator>Fitriani, Fitriani</dc:creator>
	<dc:description xml:lang="en-US">Shredded tuna is one of the products produced by the Aceh Food Fish Jelly cooperative.  This product is made through the stages of boiling, grinding, frying and adding additional ingredients. This study aims to determine changes in the nutritional value of shredded tuna (Thunnus sp) during the manufacturing process from raw materials, intermediate products and shredded tuna.  This study used an experimental method with research stages consisting of sampling, analysis of nutrient content using the proximate test method consisting of moisture content, ash content, fat content, protein content, crude fiber content and carbohydrate content.  The design used was a Completely Randomized Design (CRD) with three different samples, namely fresh tuna meat (F1), tuna meat boiled (F2) and shredded tuna (F3), the test was carried out three times.  Data from the test results were analyzed statistically using the ANOVA method and then further tested using Duncan's test.  Based on the statistical results, it is known that the processing stages of shredded tuna affect the nutritional content of raw materials, intermediate products, and final products so that H0 is rejected.  The results of this study also showed that the water content decreased from raw materials to the final product, while the ash content, fat content, protein content, crude fiber content and carbohydrate content increased from raw materials to the final product. Keywords : Tuna fish, Shredded, Processing, Proximate</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
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	<dc:date>2023-11-28</dc:date>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jfp/article/view/35394</dc:identifier>
	<dc:identifier>10.33772/jfp.v6i2.35394</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Fish Protech; Vol 6, No 2 (2023): Jurnal Fish Protech Vol. 6 No. 2 Oktober 2023; 92-99</dc:source>
	<dc:source>2621-1475</dc:source>
	<dc:source>10.33772/jfp.v6i2</dc:source>
	<dc:language>eng</dc:language>
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	<dc:rights xml:lang="en-US">Copyright (c) 2023 Jurnal Fish Protech</dc:rights>
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