Nutritional composition of smoked skipjack produced in Ambon

Abstract

Smoked skipjack is very popular processed fish product in Ambon with a very acceptable taste and flavor, and so much pleasure to be consume. Smoked skipjack is produced traditionally by the method of hot smoking process. Skipjack is good production through the year in Maluku included Ambon, so it ideal as a raw material in smoked fish production. As a popular product in Ambon, smoked skipjack nutritional facts are appropriately to be identified. This study was purposed to determine the proximate composition of smoked skipjack using exploratory method. The product samples were collected from smoked skipjack processing sites at the three producing center villages. The laboratory analysis carried out to determine the nutritional (proximate) composition. The result showed that traditional smoked skipjack in Ambon has a good nutritional composition of 60.34% moisture, 31.97% protein, 4.38% fat, 1.46% carbohydrate (by difference), 1.69% total ash and energy 173 calories.