Karakteristik Fisikokimia Dan Organoleptik Pasta Ikan Tongkol Fermentasi Menggunakan Buah Nanas

Skipjack tuna (Euthynnus affinis) is a fishery commodity that high in nutritional content, particularly and omega-3 fatty acids, and widely consumed by the public in both fresh and processes forms. However, skipjack tuna has a major drawback: its short shelf life, due to microbial activity and enzymes that accelerate spoilage. This leads to a decline in product quality and economic value. To address this issue, there is a need to diversify skipjack tuna products into forms with longer shelf life and higher added value. One promising option is turning it into fermented fish pasta. Fish pasta has a coarse texture and unpleasant taste, so fermenting the fish with bromelain enzyme. Bromelain from pineapple can be used as a catalyst to speed up the hydrolysis of proteins in fish meat. The aim of this study was to determine the effect of differentconcentrations of bromelain enzyme from pineapple and to identify the best treatment on the physicochemical and organoleptic characteristics of skipjack tuna
pasta.The study was designed using a randomized block design (RBD) with pineapple additions of 0 ; 5 ; 10 ; 15 ; and 20%. The fat content test showed that fermented skipjack tuna pasta made with pineapple juice had significant differences, with values ranging from 0,35% to 0,97%. The protein content test showed significant results (p < 0.05), with protein levels in the pasta ranging from 15% to 18%. The titratable acidity test yielded values between 0.57% and 0.67%, while the total soluble solids
reached 16-24o, The pH results ranged from 3 to 5. In the organoleptic test, the flavor score was 3.5 (typical pasta taste), color scored 4.8 (yellow), aroma scored 4.0 (fragrant), texture scored 4.4 (soft), and overall liking scored 4.1 (liked), all of which were acceptable to the panelists. Titratable acidity, total soluble solids, pH, protein, and fat content all showed significant differences.