Effect of Steaming Temperature on Nutrient Content and Organoleptic of Shredded Mackerel Tuna Fish

Organoleptic and nutrient content of shredded mackerel tuna fish products can be affected by the steaming temperature. This study aims to determine the effect of steaming temperature on the nutritional and organoleptic content of shredded swordfish and to obtain the optimum temperature from the tested treatment. The study was conducted from December 2022 to June 2023. Fish shredded processing and organoleptic tests were carried out at the Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, and chemical tests were carried out at the Central Laboratory, Padjadjaran University, Jatinangor. The method used in the study was an experimental method with 3 treatments of steaming temperature variations and 20 semi-trained panelists as a repeat with steaming temperature levels 50°C, 55°C, and 60°C. Data processing using Friedman non-parametric analysis. The parameters observed are fish shredded yield, organoleptic hedonic test characteristics which include appearance, aroma, texture, and taste of shredded fish, as well as chemical tests which include protein content, fat content, moisture content, ash content, and carbohydrate content. The results showed that the effect of steaming temperature of 60°C is the optimum treatment and the most preferred treatment has an average value of appearance, aroma, texture, and taste of 7 (preferred) with proximate test results of the protein content of 29.42%, ash content of 6.38%, moisture content of 7.04%, fat content of 27.91%, and carbohydrate content of 29.26%.