Reformulation Tumpi Tuna (Thunnus sp) as SULSELBAR “Indigenous Traditional Food” and Quality Characterization in Room Temperature Storage.

Abstract

The main objective of this study was to produce tumpi tuna that high in nutrition, healthy, safe, and sensory acceptable. Study was conducted in two stages: a preliminary and advanced study. The preliminary study was conducted in order to determine effect of cooking method of fish, the maturity of coconut, the shredded coconut treatment and the duration of deep fat frying to the sensory quality of tumpi. Main study was conducted in 3 stages: reformulate the composition of ingredient, calculate the nutritional value of tumpi tuna products, and characterize the tumpi tuna quality in room temperature storage. Tumpi made from the mixture of grilled tuna and grated medium ripe coconut without squeezing with frying time 60 to 100 seconds had the best sensory acceptability. Reformulation of 65% fish, 15% grated coconut, 5% starch, and 15% seasonings produced the best tumpi tuna. With serving size 65 g, this product contributes 33%, 15%, and 2% Indonesian Recommended Daily Allowance for protein, fats, and carbohydrate respectively and release 189 calories. The self life product in room temperature was 3 days based on microbiological quality.