Characteristics of Traditional Products of Ikan Tongkol Asap from Natuna Regency, Bintan Regency, and Tanjungpinang City, Riau Islands Province

Authors

  • Aidil Fadli Ilhamdy Jurusan Teknologi Hasil Perikanan, Fakultas Ilmu Kelautan dan Perikanan, Universitas Maritim Raja Ali Haji, Tanjungpinang, 29111, Indonesia
  • Ismael Marasabessy Jurusan Teknologi Hasil Perikanan, Politeknik Perikanan Tual, Maluku Tenggara, 97116, Indonesia
  • Raja Marwita Sari Putri Jurusan Teknologi Hasil Perikanan, Fakultas Ilmu Kelautan dan Perikanan, Universitas Maritim Raja Ali Haji, Tanjungpinang, 29111, Indonesia
  • Lily Viruly Jurusan Teknologi Hasil Perikanan, Fakultas Ilmu Kelautan dan Perikanan, Universitas Maritim Raja Ali Haji, Tanjungpinang, 29111, Indonesia
  • Yulia Oktavia Jurusan Teknologi Hasil Perikanan, Fakultas Ilmu Kelautan dan Perikanan, Universitas Maritim Raja Ali Haji, Tanjungpinang, 29111, Indonesia
  • Ersti Yulika Sari Jurusan Pemanfaatan Sumberdaya Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Riau, Pekanbaru ,28293, Indonesia
  • Jumsurizal Jurusan Teknologi Hasil Perikanan, Fakultas Ilmu Kelautan dan Perikanan, Universitas Maritim Raja Ali Haji, Tanjungpinang, 29111, Indonesia
  • Tetty Jurusan Sosial Ekonomi Perikanan, Fakultas Ilmu Kelautan dan Perikanan, Universitas Maritim Raja Ali Haji, Tanjungpinang, 29111, Indonesia
  • Ginanjar Pratama Jurusan Perikanan, Fakultas Pertanian, Universitas Sultan Ageng Tirtayasa, Serang, 42122, Indonesia

Keywords:

ikan tongkol asap, Riau Islands, Traditional product

Abstract

One of the typical traditional products from the Riau Islands is “ikan tongkol asap”. These products are spread in several cities and regencies in the Riau Islands Province. Some areas that are famous for producing “ikan tongkol asap” traditionally are Natuna Regency, Bintan Regency, and Tanjungpinang City. This study aims to determine the characteristics of “ikan tongkol asap” products based on the type of fish used, chemical composition, and organoleptic assessment. The research was conducted descriptively by taking samples of “ikan tongkol asap” products from several entrepreneurs on Bintan Island (Bintan and Tanjungpinang) and Bunguran Island (Natuna). The research stages were carried out by identifying the fish raw materials used for “ikan tongkol asap” products, morphometric analysis, organoleptic/sensory analysis, and proximate analysis of the product. In this study, it was found that the raw materials used for smoked fish were Thunnus tonggol, Auxis thazard, Euthynnus affinis, and Katsuwonus pelamis. Morphometrically, the fish used were 43.50-46.25 cm in length and 1.25-1.85 kg in weight. In the sensory analysis with the parameters of appearance, aroma, taste, and texture, the overall products from the three regions were not significantly different. Based on the proximate analysis, each smoked fish product has its own value from each region with crude protein values ​​ranging from 34.04-45.28%. The results of the sensory and proximate analysis carried out are known to be in accordance with the applicable SNI.

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Published

2022-12-29 — Updated on 2023-01-03

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How to Cite

Ilhamdy, A. F., Marasabessy, I., Putri, R. M. S., Viruly, L., Oktavia, Y., Sari, E. Y., Jumsurizal, Tetty, & Pratama, G. (2023). Characteristics of Traditional Products of Ikan Tongkol Asap from Natuna Regency, Bintan Regency, and Tanjungpinang City, Riau Islands Province. Jurnal Sumberdaya Akuatik Indopasifik, 6(4), 275–286. Retrieved from https://ejournalfpikunipa.ac.id/index.php/JSAI/article/view/200 (Original work published December 29, 2022)

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