Proporsi dan Kadar Proksimat Bagian Tubuh Ikan Tuna Ekor Kuning (Thunnus albacares) Dari Perairan Maluku

Abstract

ABSTRAK Setiap perkembangan industri pengolahan perikanan, termasuk pengolahan ikan tuna pasti akan menyisakan hasil samping berupa kulit, kepala, tulang ataupun isi perut ikan. Hasil samping tersebut tersebut dapat dimanfaatkan menjadi produk lain yang bernilai. Penelitian ini bertujuan untuk mengkaji jumlah proporsi bagian tubuh ikan tuna dan mengetahui kandungan gizi pada daging, telur, kulit dan gelembung renang ikan tuna ekor kuning. Penelitian ini dilakukan dalam tiga tahap, yaitu pengambilan sampel dipasar tradisional Mardika Ambon; preparasi dan mengukuran berat bagian tubuh ikan tuna; analisis proksimat bagian tubuh ikan tuna. Data yang diperoleh dianalisis secara deskriptif. Proporsi bagian tubuh ikan dari berat total ikan tuna 20 kg, yaitu daging 59%; kepala 17,5%; kulit 3,25%; tulang 13,75%; jeroan 6,07% dan gelembung renang 0,43%. Pengukuran kadar proksimat terhadap bagian tubuh ikan tuna diperoeh hasil: kadar air (daging 71,73%, telur 72,02%, kulit 59,31%, gelembung renang 79,74%); kadar abu (daging 1,48%, telur 1,46%, kulit 5,73%, gelembung renang 0,81%); kadar protein (daging 28,34%, telur 22,83%, kulit 37,32%, gelembung renang 17,52%); kadar lemak (daging 0,51%, telur 0,63%, kulit 9,17%, gelembung renang 1,64%). Dari penelitian yang telah dilakukan diperoleh kesimpulan bahwa selain daging, bagian tubuh ikan tuna yang lain juga memiliki potensi gizi yang baik, kulit ikan tuna mengandung protein yang lebih banyak dibandingkan dengan daging. ABSTRACT Any development of the fishery processing industry, including the processing of tuna will definitely leave the side of skin, head, bone or viscera. These byproducts can be utilized to be another valuable product. This study aims to assess the proportion of tuna and to know the nutritional content of meat, eggs, skin and swimbladder yellowfin tuna. This research was conducted in three stages: sampling in traditional market of Mardika Ambon; preparation and weight measurement of tuna body parts; proximate analysis of tuna body parts. The data obtained were analyzed descriptively. The proportion of fish body parts from the total weight of tuna 20 kg; meat 59%; head 17.5%; skin 3.25% ; bone 13.75%; viscera 6.07% and swimbladder 0.43%. Measurement of proximate content on the tuna body parts resulted in: moisture content (meat 71.73%, eggs 72.02%, skin 59.31%, swimbladder 79.74%); ash content (meat 1.48%, eggs 1.46%, skin 5.73%, swimbladder 0.81%); protein content (meat 28,34%, eggs 22,83%, skin 37,32%, swimbladder 17,52%); fat content (meat 0.51%, eggs 0.63%, skin 9.17%, swimbladder 1.64%. From the research that has been done to obtain the conclusion that in addition to meat, other tuna body parts also have good nutritional potential, tuna skin contains more protein than meat.