Increased Value Added of Tuna Flakes (By-Product) from Steak Processing Through Development of Halal Commercial Food Products (Tuna Topping Spaghetti)

Yellowfin tuna is one of Indonesia's main export commodities, its meat contains high protein and can be processed into a variety of commercial food products. In the processing of loin, fillet and tuna steak, ± 10% of flaked meat is produced which can be used for processing commercial products. Spaghetti is one of the commercial products that is easily processed with raw materials and additives that are cheap and easy to obtain as well as halal and thoyib. The raw materials used are tuna flakes, spaghetti noodles and seasonings. The research objective was to analyze the chemical composition of tuna flakes and tuna topping spaghetti as well as the added value and level of consumer preference. This research uses laboratory methods, the percentage of additional selling value and consumer preferences. Proximate chemical composition of tuna flakes, namely: water content (74.80 - 75.25%); protein (16.35 - 17.00%); fat (1.43 - 1.50%); minerals (5.38 - 5.45%); carbohydrates (0.65 - 0.80%). Chemical composition of tuna topping spaghetti, namely: water content (62.73 - 69.13%); protein (7.08 - 8.34%); fat (0.42 - 0.76%); minerals/ash (0.93 - 1.16%) and carbohydrates (24.41 - 25.54%). The added value of tuna flakes in the processing of tuna topping spaghetti for two packages of spaghetti noodles (18 portions) is Rp. 147,355 (80.79%). The level of consumer preference (25 panelists) towards the visual value of tuna topping spaghetti is “very like” (76.0%) and “like” (24%); smell values, namely "really like" (72.0%) and "like" (28%); the value of taste, namely "really like" (80.0%) and "like" (20%); Texture values are “really like” (80.0%) and “like” (20%) and taste values are “really like” (76.0%) and “like” (24%).


INTRODUCTION
Food is material originating from biological sources of agriculture, fishery, plantation, forestry, fishery, animal husbandry and water in the form of processed or unprocessed form, which is intended as food or beverage for human consumption, including additives, raw materials and other food materials used. In the process of preparing and processing food or beverages [1]. Every producer/halal food industry must have an understanding and awareness to ensure the halalness of products distributed to consumers by implementing the Halal Assurance System (SJH) as an implementation of the sharia conception of halal and haram principles in food and beverages [2].
Food is the main food ingredient which is important and urgent and has strategic meaning in human life. In choosing food, most consumers prioritize taste, regardless of its halalness. In line with the teachings of Islamic Sharia, Muslim consumers worldwide want the food products they consume to be guaranteed their halalness and sanctity. Indonesia is a very potential Muslim consumer market.
The government has a big responsibility to protect society as a whole against the halal food products that are marketed. Likewise, producers, legally, ethically and morally doing business are required to have responsibility (product liability) for products circulated if there are defects, endanger or do not meet quality standards and laws and regulations.
Food from fisheries biological resources is found in very large and varied types and quantities, such as fish, shrimp, shellfish, cuttlefish, squid, sea cucumbers, seaweed (macroalgae) and other types that contain important macro and micronutrients (water, protein, fat, minerals, carbohydrates and active compounds) for human growth and health. Fishery food is classified as a type of food that is very easy and quickly decomposes (high perisable food) so it is absolutely necessary to be treated with preservation and processing after being harvested so that it has a large use value/benefit. In the fishery product processing industry, by-products are always formed in the form of offal, gills, bones, skin and meat flakes in large enough quantities, but have not been used properly for commercial food product processing. In order to increase the value of benefits and added value optimally, flaked meat must be processed and developed (diversified) into ready-to-eat food in meeting the nutritional and health needs of the community [3]. Food diversification is one of the government's programs to increase the availability and consumption of food that is diverse, nutritionally balanced and based on the potential of local resources [1].
In the production process of loin, fillet and steak for tuna and other types of large pelagic fish, the production process produces flaky meat (±10%) which has economic potential to be used as raw material for commercial food processing as an alternative to increasing added value. According to [1], the main food is food designated as daily staple food in accordance with potential resources and local wisdom. This study aimed to utilize and increase the added value of tuna flakes at KUB Fresh Fish, Bantul Yogyakarta as a micro-small industry for processing tuna and marlin steaks as well as commercial fish processed products.
The research materials consisted of the main raw material (flaky tuna meat) and additional ingredients such as vegetables (fruit tomatoes, onions) and seasonings (garlic, black pepper, sugar, oregano, table salt, sunflower oil, tomato sauce, bolognese, rayco and water and bulk ice) for the manufacture of products (tuna topping spaghetti) as well as chemicals for the analysis of the quality of the main raw materials and processed products. Tuna flakes are purchased from KUB. Fresh Fish, Sonopakis, Kasihan Bantul Yogyakarta (owner: Ir. H. Achmad Widjiantoro). Product processing and panelist/organoleptic preference level testing using 25 panelists held at the Jambon Food Products Processing House, Jl. District, Trihanggo, Sleman Yogyakarta and proximate/chemical analysis was carried out at the Chem-Mix Pratama Laboratory, Bantul Yogyakarta.

Preparation and processing of crushed fish meat and products (tuna topping spaghetti) from tuna flakes
The stages of preparation and processing of crushed fish meat are as follows: frozen tuna meat is thawed and washed under running water in a stainless steel basin until the ice has completely melted, pressed (stage 1) with a filter cloth (t-shirt) to remove the water (for 5 minutes), mashed in a blender until it becomes pulverized (for 5 minutes), pressed (stage 2) with a filter cloth (t-shirt) to remove the remaining water, mucus and blood (for 5 minutes), stored in the refrigerator (temperature ±3°C) and ready to use for the processing of tuna topping spaghetti and other products, proximate analysis (water content, protein, fat, minerals, carbohydrates) (see Figure 1).

Preparation and processing of products (tuna topping spaghetti)
The stages of preparation and processing of tuna topping spaghetti are as follows: (1)  content) as well as consumer preference/organoleptic tests; (9) stored in the refrigerator for further observation (see Figure 1).

Proximate analysis of mashed meat from tuna flakes and tuna topping spaghetti a) Water Content [5]
The water content test was carried out by placing the exchange rate in the oven and heating it at 105 ℃ for 1 hour. The exchange is removed from the oven and put in a desiccator for 30 minutes. Exchange rate is weighed and recorded weight (A) and a sample of 2 grams is weighed. The sample is put into an ovenized and weighed exchange rate (B). Exchange containing the sample, put in the oven at 105℃ for 24 hours or until it reaches constant. The exchange containing the sample was removed from the oven and put in a desiccator for 30 minutes. Weigh the weight of the exchange rate containing the sample (C) and calculate the moisture content with the following formula.
Measurement of crude protein content using the total nitrogen method, with the following 100% c) Fat/Oil Content [7] Fat content testing was carried out by placing a solvent cup in the oven and heated at 105℃ The ash content test was carried out with the following procedure: the exchange rate was put into the furnace and heated at 600℃ for 2 hours, the exchange rate was removed and put in the oven at 105℃ for 30 minutes, the exchange rate was put into a desiccator for 30 minutes and weighed/note the weight, weigh 2 grams of the sample and put it in the exchange rate and weigh it, add 1 ml of HNO3 to the exchange and heat it in an electric stove, the exchange containing the sample is charred in a furnace at a temperature of 600℃ for 3 hours, the exchange is put in an oven and heated again at a temperature of 105℃ for 30 minutes, put the rate in the desiccator for 30 minutes, weigh and calculate the ash content using the following formula.
100% e) pH Value [7] Testing the pH value of the product, namely by dissolving 1 gram of product sample in 9 ml of distilled water, testing the pH value of the sample using a pH meter that has been standardized in a buffer solution. The pH value is read after the number shown on the instrument has stabilized.

Added value analysis of product (tuna topping spaghetti)
The value-added product analysis uses the percentage increase in selling price method in each market segment (the price of raw materials and/or semi-finished materials) in the production process with or without calculating production costs [8][9].

Chemical Composition of Tuna Flakes
Based on the results of laboratory analysis (Table 1) According to [10], the nutritional composition of fresh frozen tuna meat per 100 grams was water content (75.65%), protein (23.38%), fat (0.95%), calories (108 cal), while carbohydrates were not detected (0%). According to [11], the chemical composition of fresh frozen bluefin tuna meat is water content (73.5%), protein ( week can increase intake of omega-3 fatty acids in the body and prevent heart arrhythmias by 28%.

The publication of Cancer Epidemology Biomakers and Prevention in 2004, states that consumption
of tuna which is rich in omega-3 fatty acids can reduce disease leukemia. The content of omega-3 fatty acids in tuna can inhibit a proinflammatory enzyme called cyclooxygenase 2 (an enzyme that supports breast cancer). Omega-3 fatty acids can also activate receptors in cell membranes (proliferator-actived receptors) that can at shutting down the activity of cancer-causing cells [14].
The nutritional composition of fresh tuna meat is higher than other types of sea water and freshwater fish. Differences in the chemical composition of fish meat are influenced by species, sex, age, habitat, and type of food. According to [15], the chemical composition (especially protein) of sea water fish (tuna, skipjack, tuna) is relatively higher than that of freshwater fish (catfish, white pomfret and wader), whereas catfish has a special nutritional composition because it contains fat, carbohydrates and calories which are higher than other types of fish (see Table 2).

Chemical Composition of Tuna Topping Spaghetti
Based on the results of laboratory analysis ( According to [17], there are eight very healthy food sources of carbohydrates to replace rice,

Value Added of Product
The concept of added value in the fisheries industry according to [18] is an innovation in the use and processing of fishery by-products into raw materials, semi-finished materials, and final products in the form of food and non-food/feed with important and nutritious econochemical value for human consumption and aquaculture biota (fish and shrimp). According to [8], [9], the determination of the added value of a product from the utilization of fishery by-products is based on an increase in the selling price of a product (raw materials to semi-finished materials to finished materials) in each market segment, without and or taking into account production process costs. increasing the added value of fishery products can be done by handling raw materials starting from catching and harvesting, processing, distribution, and marketing of fishery products through the cold chain system towards zero wastes. The issuance of this government regulation has a strong reason because the UPI of micro, small, medium, and large-scale enterprises still have problems in handling and utilization of by-products (head, offal, bones, and skin) in the production process which have not been utilized properly so that they have the potential to pollute the environment.
According to [19], the development of value-added UPIs towards zero waste is expected to be able to improve the community's economy through optimizing the use of by-products based on the concept of developing micro, small, medium, and large-scale industries towards certification or other zero waste management systems. Value-added UPI operations towards zero waste are required to apply feasibility standards for processing such as Good Handling Practices (GHP), Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedure (SSOP).
The concept of zero waste is the hope of all fishery product processing industries to increase the value-added of by-products because they can process all by-products into commercial derivative products maximally. According to [18], zero waste in the fishing industry has the meaning of "utilization, processing and development of fishery products with important economic value (food and feed) based on processing by-products by applying the concept of reduces, reuses, recycles, recovery and revalued. Zero waste is an experimental process to reduce by-products of the production process which ultimately reduces all unwanted materials through verification and development of value-added products [20].

The Level of Consumer Preference for Tuna Topping Spaghetti
The level of preference is the ability of a person/panelist to finish the food served using the organoleptic/sensory test (human senses). Determining the level of consumer preference is very important in realizing consumer satisfaction with the products consumed in measuring the texture, appearance, aroma and flavor of food [21]. Based on the results of the analysis (Table 3), it can be seen that the level of consumer preference (25 panelists) on the attributes of appearance, aroma, taste, texture and taste of the product (tuna topping spaghetti) is at the "like" and "very like" level. At the "like" level, the average level of consumer preference was 23% and at the "very like" level, the average level of consumer preference was 77%, without any panelist's assessment at the "quite like, dislike and dislike" level. In the dumbo catfish surimi topping spaghetti, the level of consumer acceptance was more dominant at the "like" level respectively: 75%, 80%, 75%, 75% and 75% (average: 76%) and "very like" respectively: 25%, 20%, 25%, 25% and 25% (mean: 24%) [12].
Based on the analysis above, it is known that the level of consumer preference for the tuna topping spaghetti is higher than the catfish surimi topping spaghetti. This shows that the tuna topping spaghetti is very popular with consumers because of the excellent flavor of the tuna topping, so that most of the panelists taste and finish the test samples, there are even a number of panelists who order products for family consumption. The most interesting things about the tuna topping spaghetti delivered by the panelists were: (1) the tuna topping spaghetti has the right taste (there are salty, sour, and spicy tastes that are dominant, (2) the texture of the spaghetti noodles is legit and (3) the topping portion of tuna given has a fairly high protein intake value because consumers can consume 1 (one) portion of spaghetti as a whole. In addition, with the panelists' acceptance rate score at the "like and really like" level, it shows that the product (spaghetti topping tuna) is ready for in order to increase the value of consumer preference and acceptance, as well as the convenience of product consumption, it is necessary to add safe product packaging (sanitary and hygiene).
Organoleptic/sensory testing plays an important role in product development by minimizing risk in decision making at a very low cost. Panelists can identify sensory properties that will help them to describe the product. Sensory evaluation can be used to assess the desired changes in product or formulation ingredients, identify development areas, determine optimization, evaluate competitor products, observe changes during the storage process and provide appropriate data for product promotion [22].  (80.79%). The level of consumer acceptance of the tuna topping spaghetti was more dominant at the "really like" level with the value of each attribute (appearance, aroma, taste, texture, and taste) being 76%, 72%, 80%, 80% and 76% (average: 76%) and at the "like" level the attribute values are 25%, 20%, 25%, 25% and 25% (mean: 23%).