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Analisis Kadar Air, Lemak, Protein dan Uji Organoleptik Pada Ikan Tuna (Katsuwonus pelamis, L)

ACROPORA: Jurnal Ilmu Kelautan dan Perikanan Papua · Vol. 4 No. 2 (2022)

DOI
10.31957/acr.v4i2.1905
ISSN
2622-6561, 2685-1865
Published
2022-01-23
Publisher
Cenderawasih University
Language
eng

Abstract

Research Research on the analysis of water content, fat, protein, and organoleptic tests of grilled tuna and smoked tuna (Katsuwonus pelamis L) was carried out using experimental methods, which consisted of determination of water content, determination of fat content, determination of protein content, and organoleptic test. Data were analyzed quantitatively. The results obtained that the water content of asar tuna or grilled tuna is 60.85% and smoked tuna is 59.29%. The fat content of grilled tuna is 3.92% and smoked tuna is 1.45%. The protein content of grilled tuna obtained was 38.02% and smoked tuna was 53.87%. Meanwhile, the organoleptic test (preference) on the texture, taste, aroma, and color of grilled tuna and smoked tuna showed that smoked tuna had a higher level of preference than grilled tuna.Key Words:Â Water content;Â Fat;Â Protein;Â Organoleptic test;Â Katsuwonus pelamis

Collaboration network of the authors

40 authors · 138 co-authorship links · showing the 40 most connected

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  • State University of Semarang
  • University of Brawijaya
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Baigo HamunaAffiliation unknown5
Ervina IndrayaniAffiliation unknown3
Lolita TuhumenaAffiliation unknown2
Popi Ida Laila AyerAffiliation unknown2
Korinus RejauwAffiliation unknown2
Vyona MantayborbirAffiliation unknown2
Kalvin PaikiAffiliation unknown2
Efray WanimboAffiliation unknown2
Tri GunaediAffiliation unknown1
Suprapto SuraptoAffiliation unknown1
Johnson SiallaganAffiliation unknown1
Indah D. SetyowatiAffiliation unknown1
Auldry F. WalukowAffiliation unknown1
Novita MedyatiAffiliation unknown1
GOLDA NORA SITUMORANGAffiliation unknown1
VIRMAN VIRMANAffiliation unknown1
ELVI RAPILUSAffiliation unknown1
Puji RahayuState University of Semarang1
IRFAN WAHYUDIAffiliation unknown1
Alfred AntohAffiliation unknown1
M. Wahyu Puji UtamaAffiliation unknown1
Rosye H.R. TanjungAffiliation unknown1
Octolia TogibasaAffiliation unknown1
Vera K. MandeyAffiliation unknown1
Kristhopolus K. RumbiakAffiliation unknown1
Lisiard DimaraAffiliation unknown1
Aldia Rante LimbongAffiliation unknown1
Muhammad ZulfikarrahmanUniversity of Brawijaya1
Matias DimaraAffiliation unknown1
Yunus Pajanjan PaulanganAffiliation unknown1
Linda Hetty Yanne FatahanAffiliation unknown1
Janpiter ManaluAffiliation unknown1
Kristoper A. A. ManaluAffiliation unknown1
Lalu Panji Imam AgamawanAffiliation unknown1
Yulindra Margaretha NumberiAffiliation unknown1
Yukiur WendaAffiliation unknown1
Muhammad HisyamAffiliation unknown1

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://ejournal.uncen.ac.id/index.php/ACR/oai, first harvested 1 Nov 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">Analisis Kadar Air, Lemak, Protein dan Uji Organoleptik Pada Ikan Tuna (Katsuwonus pelamis, L)</dc:title>
	<dc:creator>Kalor, John Dominggus</dc:creator>
	<dc:creator>Runggamusi, Betinia Susanti</dc:creator>
	<dc:creator>Rumahorbo, Basa T</dc:creator>
	<dc:description xml:lang="en-US">Research Research on the analysis of water content, fat, protein, and organoleptic tests of grilled tuna and smoked tuna (Katsuwonus pelamis L) was carried out using experimental methods, which consisted of determination of water content, determination of fat content, determination of protein content, and organoleptic test. Data were analyzed quantitatively. The results obtained that the water content of asar tuna or grilled tuna is 60.85% and smoked tuna is 59.29%. The fat content of grilled tuna is 3.92% and smoked tuna is 1.45%. The protein content of grilled tuna obtained was 38.02% and smoked tuna was 53.87%. Meanwhile, the organoleptic test (preference) on the texture, taste, aroma, and color of grilled tuna and smoked tuna showed that smoked tuna had a higher level of preference than grilled tuna.Key Words: Water content; Fat; Protein; Organoleptic test; Katsuwonus pelamis</dc:description>
	<dc:publisher xml:lang="en-US">Cenderawasih University</dc:publisher>
	<dc:date>2022-01-23</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ejournal.uncen.ac.id/index.php/ACR/article/view/1905</dc:identifier>
	<dc:identifier>10.31957/acr.v4i2.1905</dc:identifier>
	<dc:source xml:lang="en-US">ACROPORA: Jurnal Ilmu Kelautan dan Perikanan Papua; Vol. 4 No. 2 (2021)</dc:source>
	<dc:source xml:lang="id-ID">ACROPORA: Jurnal Ilmu Kelautan dan Perikanan Papua; Vol 4 No 2 (2021)</dc:source>
	<dc:source>2622-6561</dc:source>
	<dc:source>2685-1865</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ejournal.uncen.ac.id/index.php/ACR/article/view/1905/1449</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2022 ACROPORA: Jurnal Ilmu Kelautan dan Perikanan Papua</dc:rights>
</oai_dc:dc>