QUALITY TESTING OF FROZEN TUNA LOIN PRODUCTS FROM PT. XYZ, BITUNG CITY

Abstract

Frozen tuna loin is a leading product of the fisheries industry for export. To ensure food safety
and high quality, consistent cold chain implementation needs to be strictly implemented, as
well as product quality analysis before distribution. The quality of frozen tuna loin is greatly
influenced by microbiological conditions, histamine levels, organoleptic quality, and yield
efficiency during the processing process. This study aims to analyze the microbiological
quality, histamine levels, yield, and organoleptic quality of frozen tuna loin products produced
by PT. XYZ, Bitung City. The parameters tested include Total Plate Count (TPC), E. coli,
Salmonella, histamine levels, yield, and organoleptic tests. The results showed that the
temperature during the processing process was within the safe range according to the
Company's standards and SNI. The ALT, E. coli, and Salmonella values were below the SNI
4104:2015 threshold, as was the histamine level below 50 ppm. The organoleptic value ranged
from 7.9 to 8.5, categorized as very good, and the final cumulative yield reached ±58%. These
results indicate that the implementation of a cold chain-based processing system effectively
maintains the microbiological, physical, and chemical stability of frozen tuna loin products,
thereby meeting export safety and quality standards.