Pembuatan kecap ikan secara hidrolisis kimia dari daging merah ikan tuna (thunnus albacares)

Abstract

Dark muscle in Thunnus albacares in considered as waste from loin tuna and canned tuna processing. This waste still actually can be utilized as fish sauce which has economical value. The objectives of this research was to study the fish sauce processing by using acid hydrolisis with dark muscle tuna as raw material. Research was conducted in two steps, where the first step done in order to learn the influence fish and HCI ratio toward the quality of fish sauce especially for protein content.