Production and Testing of Sausages Made from Skapakalang Fish  (Katsuwonus pelamis) in Accordance with SNI 7755:2013

Hasan Al Banna; Latifah Luqfiah Sam; Yuliana Luqfiah Munir; Mega Fia Lestari

Hasan Al Banna Department of Chemical Analysis, Akademi Komunitas Industri Manufaktur Bantaeng
Latifah Luqfiah Sam Department of Chemical Analysis, Akademi Komunitas Industri Manufaktur Bantaeng
Yuliana Luqfiah Munir Department of Chemical Analysis, Akademi Komunitas Industri Manufaktur Bantaeng
Mega Fia Lestari Department of Chemical Analysis, Akademi Komunitas Industri Manufaktur Bantaeng

Keywords: Fish sausage, Skipjack, SNI 7755:2013, Product quality, Organoleptic test

Abstract

This study aims to determine the process of making sausages from skipjack tuna (Katsuwonus pelamis) with the addition of tomato juice, and to evaluate the quality of the resulting product based on SNI 7755:2013 quality standards. The manufacturing process is carried out by grinding fresh skipjack tuna meat with tomato juice, tapioca flour, and spices, then the mixture is put into a plastic casing and boiled until cooked. Quality tests include ash content (gravimetric method, SNI 7755:2013), fat content (soxhletation, SNI 3820:2015), total plate count/ALT (pour cup, SNI 7755:2013), and organoleptic tests (hedonic, SNI 01-2346-2006). The test results showed an ash content of 1.63%, a fat content of 9.09%, and an ALT of 9.95 × 10³ colonies/gram, all of which meet SNI quality requirements. The organoleptic test gave an odor score of 4 (disliked), a taste score of 5 (slightly disliked), a color score of 5 (slightly disliked), and a texture score of 6 (neutral). Thus, the skipjack tuna sausage with added tomato juice met the physical-chemical and microbiological quality requirements, but its organoleptic aspects still need to be improved to increase consumer acceptance.