studi profil asam amino tuna se'i yang diproses dengan menggunakan suhu yang berbeda
SUMMARY Yulius Umbu Hiwa Wunu (15390054). Study of Fropyl Tuna Se'i Processed With Different Temperatures. Under the guidance of: Dr. Ir. Ayub U.I. Meko, M.Si as supervisor I and Mada M. Lakapu, S.Si, M.Si as supervisor II. Fishery Product Technology Study Program, Faculty of Fisheries and Marine Sciences, Artha Wacana Christian University, Kupang. Study of the amino acid profile that was processed using different temperatures of smoking which could be observed based on parameters of moisture content, pH, and amino acids. In the suction process with different temperatures, it is done well in order to produce quality tuna se'i products. This study aims to determine the effect of different temperature treatments on the amino acid profile. The research was conducted in November - December 2020 at the Fish Processing Unit on a micro-small / household scale, which is a fumigation house for the se'i tuna production process in Nunhila Village, Alak District, Kupang City. Analysis of chemical composition (moisture content and amino acids) tested at the laboratory of PT. Saraswati Indo Genetech Bogor. The results of this research on tuna se'i smoking with different temperature treatments resulted in a significant effect on water content, pH, and amino acid content. Based on the results of the study, it can be suggested: In this study the best results were obtained at 70-750C treatment resulting in the highest total amino acids. It is necessary to research the shelf life of se'i tuna products related to the microbiology contained in se'i tuna products.