ANALISIS DAN IDENTIFIKASI PERUBAHAN FISIK DAN ORGANOLEPTIK PRODUK TUNA SE’I YANG DIPROSES DENGAN PENGASAPAN PANAS DAN DIKEMAS VAKUM SELAMA PENYIMPANAN SUHU RUANG
BENI HIWA WUNU (15390020). Anlysis and Identification on the Physical Changed and Organoleptic Tuna Se’i which is Proccesed with Hot Fumigation and Vacuum Packed During Room Temperature Storage: UMBU P. L. DAWA, S.Pi, M.Sc, as the DEWI S. GADI, S.Pi, M.Si supervisor I and II. Marine science and Fisheries Technology Study Program, Artha Wacana Christian University, Kupang. Smoking fish using kesambi fire wood is one of the way to extend the shelf life of fish from the process of decaying microorganisms, so it can be saved for along time to be used as consumtion materials. Tuna se’i product is a product that rapidly undergoes phisical changed during the storange in the size from, surface area, color and texture as well as other attribute like the aroma and taste that is caused by temperature and microorganisms wich can effect since the room temperature storage. Tuna se’i which is processed with hot fumigation has the low durable capacity because of the water degree that effect on the physical changed of product, therefore it is needed to look on how the physical is changed, is the fumigation on tuna se’i wich vacum orderly and room temperature storage term effect towards physical changed pH and organoleptic. This research is aimed to know the physical changed, pH and organoleptic from tuna se’i product that’s processed with hot fumigation and vackum packed. This study had been implemented on May-June 2020 in Exact Laboratory Artha Wacana Christian University Kupang for making product, weight decrease, pH, and organoleptic. Tuna se’i product has average of weight decrease % with the storage of loin value is 3 days 3,11% (1,9 gram), in storage of 9 days 7,51% (4,05 gram). In loin storage of 3 days 3,01% (1,64 gram), in storage of 9 days 7,22% (39,94 gram). pH 5,3-5,9 value testing of organeleptic acquire level of panelist for parameters of color, aroma, taste, and exture with neutral value on to very fond. Keywords : Fumigation, Tuna Se’i, Vacum Packing and Storage Time.