Efek Marinasi terhadap Tuna Sirip Kuning sebagai Flavor Agents
DOI:
https://doi.org/10.36526/jl.v7i2.4683Keywords:
agent, flavor, tunaAbstract
Tuna flavor agents diharapkan mampu memaksimalkan potensi tuna untuk dapat diolah dan dimanfaatkan oleh UMKM (Usaha Mikro Kecil dan Menengah) sebagai teknologi tepat guna. Perlakuan marinasi dengan formulasi M1 (larutan mengandung 10% garam), M2 (larutan mengandung 10% garam, 5% bubuk bawang putih) dan M3 (larutan mengandung 10% garam, 5% bubuk bawang putih, 5% lada putih) diharapkan mampu meningkatkan penerimaan terhadap tuna flavor agent. Hasil uji proksimat tidak menunjukkan perbedaan antar perlakuan. Hasil uji sensori menunjukkan bahwa perlakuan M3 merupakan perlakuan terbaik. Formulasi kompleks marinasi mampu meningkatkan penerimaan tuna flavour agent.
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Hassoun, A., Heia, K., Lindberg, S., Nilsen, H. 2020. Spectroscopic Techniques for Monitoring Thermal Treatments in Fish and Other Seafood: A Review of Recent Developments and Applications. Foods, 9. https://doi.org/10.3390/foods9060767.
Hicks, C.C., Cohen, P.J., Graham, N.A.J., Nash, K.L., Allison, E.H., D’Lima, C., Mills, D.J., Roscher, M., Thilsted, S.H., Thorne-Lyman, A.L., MacNeil, M.A.. 2019. Harnessing global fisheries to tackle micronutrient deficiencies. Nature 574, 95–98. https://doi. org/10.1038/s41586-019-1592-6.
Hu, X., Chan, H. 2020. Seafood Consumption and Its Contribution to Nutrients Intake among Canadians in 2004 and 2015. Nutrients, 13.
Jamioł-Milc, D., Biernawska, J., Liput, M., Stachowska, L., Domiszewski, Z. 2021. Seafood Intake as a Method of Non-Communicable Diseases (NCD) Prevention in Adults. Nutrients, 13. https://doi.org/10.3390/nu13051422.
Koriyama, T., Kohata, T., Watanabe, K., Abe, H. 2002. Effects of Docosahexaenoic Acid Content in Triacylglycerol on Human Taste Perception. Journal of Food Science, 67, 2352-2356. https://doi.org/10.1111/J.1365-2621.2002.TB09553.X.
Li, D., Zhang, J., Song, S., Feng, L., Luo, Y. 2018. Influence of heat processing on the volatile organic compounds and microbial diversity of salted and vacuum-packaged silver carp (Hypophthalmichthys molitrix) fillets during storage. Food microbiology, 72, 73-81.
Lund, E. 2013. Health benefits of seafood; is it just the fatty acids?. Food chemistry, 140 3, 413-20.
McManus, A., Burns, S.K., Howat, P.A., Cooper, L., Fielder, L., 2007. Factors influencing the consumption of seafood among young children in Perth: a qualitative study. BMC Publ. Health 7, 119. https://doi.org/10.1186/1471-2458-7-119.
Mohan, C., Remya, S., Ravishankar, C., Vijayan, P., Gopal, T. 2014. Effect of filling ingredient on the quality of canned yellowfin tuna (Thunnus albacares). International Journal of Food Science and Technology, 49, 1557-1564. https://doi.org/10.1111/IJFS.12452.
Mohan, C., Remya, S., Murthy, L., Ravishankar, C., Kumar, K. 2015. Effect of filling medium on cooking time and quality of canned yellowfin tuna (Thunnus albacares). Food Control, 50, 320-327. https://doi.org/10.1016/J.FOODCONT.2014.08.030.
Pilgrim, A., Robinson, S., Sayer, A.A., Roberts, H., 2015. An overview of appetite decline in older people. Nurs. Older People 27 (5), 29–35. https://doi.org/10.7748/ nop.27.5.29.e697.
Sioen, I., Matthys, C., De Backer, G., Camp, J.V., De Henauw, S., 2007. Importance of seafood as nutrient source in the diet of Belgian adolescents. J. Hum. Nutr. Diet. 20 (6), 580–589. https://doi.org/10.1111/j.1365-277X.2007.00814.x.
Venugopal, V., Gopakumar, K. 2017. Shellfish: Nutritive Value, Health Benefits, and Consumer Safety. Comprehensive reviews in food science and food safety, 16 6, 1219-1242 .
Zhao, S., S., Zhang, Y., Gao, M., Luo, Z., Cai, S. 2023. Combining molecular docking and molecular dynamics simulation to discover four novel umami peptides from tuna skeletal myosin with sensory evaluation validation.. Food chemistry, 433, 137331 . https://doi.org/10.2139/ssrn.4364231.
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31-12-2025
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Kusuma, Bayu, A.S.F.Q.R Mubarok, A.W. Perdana, Eko Waluyo, Nazri Adlani, Nabil Fawwas, Indra Kristiana, and M.T. Aji. 2025. “Efek Marinasi Terhadap Tuna Sirip Kuning Sebagai Flavor Agents”. JURNAL LEMURU 7 (2):63-71. https://doi.org/10.36526/jl.v7i2.4683.
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Copyright (c) 2025 Bayu Kusuma, A.S.F.Q.R Mubarok, A.W. Perdana, Eko Waluyo, Nazri Adlani, Nabil Fawwas, Indra Kristiana, M.T. Aji
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