The processing of tuna loin produces by-products which can be used to increase the total economic value of tuna. One way to use these by-products is to make fish sauce through a fermentation process. Fermentation can increase the nutritional value and extend the shelf life of the product. This study aimed to determine the physico-chemical characteristics and amino acid profiles of fermented fish sauce made from tuna loin by-products. All experimental treatments were conducted with three replicates. The data are reported as mean values ± standard deviation. Physical characteristics measured included colour (L: 4, a: 0.6, b: 2.3) and viscosity (9.58 cP). Chemical characteristics measured included salt content (26.57%); acidity (0.11%), pH (5.00), TVBN (26.00 mg% N), Protein (11.30%), and moisture content (59.00%). The amino acid with the highest concentration was glutamate (1.01%).

Warna merah merupakan salah satu faktor penentu kualitas ikan tuna loin. Setelah dipotong dan disimpan  ikan tuna akan mengalami perubahan warna, sehingga untuk mempertahankan warna merah pada daging ikan tuna digunakan filtered smoke. Filtered smoke juga dapat mengurangi oksidasi lemak dan mempertahankan kualitas asam lemak. Penelitian ini bertujuan untuk mempelajari komposisi asam lemak tuna loin (Thunnus albacares) yang diperlakukan dengan penyemprotan filtered smoke selama penyimpanan. Penelitian menggunakan metode eksperimen, ikan tuna loin disemprot dengan gas filtered smoke kemudian disimpan beku (-25 ºC) selama empat minggu. Pengamatan berlangsung  pada minggu ke-0 dan minggu ke-4 . Variabel mutu yang diuji adalah profil asam lemak, indeks atherogenic (AI), indeks thrombogenic (TI), kualitas lemak (h/H) dan  indeks poliena. Hasil analisis diperoleh asam lemak sebanyak 29  jenis terdiri dari asam lemak jenuh (SFA) 13, asam lemak tak jenuh tunggal (MUFA) 6 dan asam lemak tak jenuh jamak (PUFA) 13. SAFA tertinggi adalah asam palmitat (C16:0), sebesar 8,93% dan 15,14%, MUFA tertinggi adalah asam oleat (C18:1n9c) sebesar 3,73% dan 5,01% dan PUFA tertinggi adalah asam dokosaheksaenoat (C22:6n3) sebesar  6,77% dan 5,73%, masing-masing untuk minggu ke 0 dan minggu ke 4. Kualitas lemak ikan tuna masih tergolong baik setelah disimpan selama empat minggu, dengan nilai AI  0,83, nilai TI 0,69, nilai h/H 1,72 dan nilai indeks polien 1,31.

This study was conducted to analyze the number of microbes on marinated scallops Gafrarium tumidum during cold storage. The results showed that the number of microbes on the scallops marinated products G. tumidum ranged from1.1 x 102 - 7.4 x 102 cfu/g, so that they meet the SNI 01-2725-1992, the maximum limit of microbial contamination is 5.0 x 105 cfu/g. Total plate count (TPC) value marinated scallops with storage time to 14 days is below the maximum limit is set, so that the marinated of shellfish products G. tumidum still meet microbiological standards and suitable for consumption.

In this study, liquid smoke production waste gas (LSPW) was used as a substitute for carbon monoxide (CO) and filter smoke in handling frozen tuna steaks. Tuna steaks were packed in plastic bags, then inside the bag, tuna steak were sprayed with CO and LSPW, and stored at 4°C for two days. After that, each package was vacuumed and stored at -25°C for four weeks. Observation of quality deterioration of tuna steak started from the beginning of storage until the fourth week. The results showed a significant difference in the average TPC value of tuna steak sprayed with CO and LSPW during frozen storage. While the values of pH, TVB, myoglobin, and color were not significantly different. Until the end of the observation, the quality of tuna steak was still relatively good with myoglobin content values of CO and LSPW treatments, respectively: 36.65±4.78 and 42.04±4.47 mg%, color 34.67±9.07 and 35.67±8.50 °Hue, pH 6.47±0.15 and 6.60±0.10, TVB-N 18.04±0.93 and 17.86±0.98 mg N/100g, histamine 1.92±0.05 and 1.85±0.13 ppm, and TPC 7.41x102 and 8.70x102cfu/g.

Squid is one of the fisheries products with high production volume. It has the same characteristics as other fishery products, which is highly perishable in nature. Therefore it is important to optimize squid utilization. Diversification of squid products can be done into value-added products such as paper squid. The aim of this study was to investigate the fatty acids profile contained in paper squid (Loligo edulis, Hoyle). Analysis of fatty acids composition in squid was done by the gas chromatography method. The results showed that the fatty acids detected in paper squid consisted of 10 types of saturated fatty acids, 7 types of monounsaturated fatty acids, and 8 types of polyunsaturated fatty acids. The highest content of saturated fatty acids is palmitic acid, which is 7.45%. The highest content of monounsaturated fatty acid is oleic acid, which is 0.79%. The highest content of polyunsaturated fatty acids is docosahexaenoic acid, which is 22.57%.