SUHU PUSAT TUNA (THUNNUS SP) DENGAN NILAI ORGANOLEPTIK FILLET BEKU DI PT ERA MANDIRI CEMERLANG
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Eba Susana Penuam(1*)
Program Studi Manajemen Sumberdaya Perairan, Fakultas Peternakan, Kelautan dan Perikanan, Universitas Nusa Cendana
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Lady Cindy Soewarlan(2)
Program Studi Manajemen Sumberdaya Perairan, Fakultas Peternakan, Kelautan dan Perikanan, Universitas Nusa Cendana
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Chaterina Agusta Paulus(3)
Program Studi Manajemen Sumberdaya Perairan, Fakultas Peternakan, Kelautan dan Perikanan, Universitas Nusa Cendana
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Ismawan Tallo(4)
Program Studi Manajemen Sumberdaya Perairan, Fakultas Peternakan, Kelautan dan Perikanan, Universitas Nusa Cendana
(*) Corresponding Author
Abstract
Abstrak: Penelitian ini bertujuan untuk mengetahui kondisi suhu pusat ikan tuna (Thunnus sp.) serta nilai organoleptik fillet tuna beku di PT Era Mandiri Cemerlang, Kota Kupang, Nusa Tenggara Timur. Penelitian dilaksanakan pada bulan Agustus–September 2025 menggunakan metode observasi, wawancara, dokumentasi, dan pengukuran langsung terhadap 100 sampel ikan tuna yang dipilih secara acak. Data dianalisis menggunakan metode deskriptif kuantitatif. Analisis statistik deskriptif digunakan untuk menggambarkan karakteristik suhu pusat ikan tuna yang diterima sebagai bahan baku, meliputi nilai rata-rata (mean), standar deviasi, nilai minimum, dan nilai maksimum. Penilaian mutu organoleptik dilakukan berdasarkan hasil pengelompokan mutu fillet tuna beku ke dalam kategori Grade A, Grade B, dan Grade C. Hasil penelitian menunjukkan bahwa suhu pusat ikan tuna berkisar antara 1,3–4,4°C dengan nilai rata-rata sebesar 2,66 ± 0,75°C. Berdasarkan penilaian organoleptik, sebanyak 42% sampel termasuk dalam Grade A, 35% termasuk Grade B, dan 23% termasuk Grade C.
Kata kunci: Thunnus sp., suhu pusat, organoleptik, fillet tuna beku, mutu.
Abstract: This study aimed to determine the core temperature condition of tuna (Thunnus sp.) and the organoleptic quality of frozen tuna fillets at PT Era Mandiri Cemerlang, Kupang City, East Nusa Tenggara. The research was conducted in August–September 2025 using observation, interviews, documentation, and direct measurements of 100 randomly selected tuna samples. The data were analyzed using a quantitative descriptive method. Descriptive statistical analysis was used to describe the characteristics of the core temperature of tuna received as raw material, including the mean, standard deviation, minimum value, and maximum value. Organoleptic quality assessment was carried out based on the classification of frozen tuna fillets into Grade A, Grade B, and Grade C. The results showed that the core temperature of tuna ranged from 1.3 to 4.4°C, with an average value of 2.66 ± 0.75°C. Based on the organoleptic assessment, 42% of the samples were classified as Grade A, 35% as Grade B, and 23% as Grade C.
Keywords: Thunnus sp., core temperature, organoleptic, frozen tuna fillet, quality.
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