lautnusantara.comThis study aims to develop an instant sardine product made from skipjack tuna (Euthynnus affinis) as an effort to diversify fishery-based processed foods that are practical, nutritious, and value-added. The processing stages included cutting, boiling, salting, mixing with spiced tomato sauce, packaging in retort pouches, and thermal sterilization. Parameters observed included organoleptic tests, proximate analysis (protein, fat, moisture, and ash), microbiological tests, and shelf life at room temperature. Results showed high consumer acceptance in terms of color, aroma, taste, and texture, and the product met nutritional standards with protein content ranging from 18–20%. The product remained safe for consumption for up to 6 months of storage. Instant sardines made from skipjack tuna show great potential as high-value ready-to-eat products while enhancing the utilization of local fishery resources.

1. Introduction

The fish processing industry continues to grow along with increasing demand for practical and nutritious ready-to-eat products. Skipjack tuna (Euthynnus affinis), one of Indonesia’s abundant marine commodities, has strong potential to be processed into high-value products such as instant sardines. Currently, skipjack tuna is mostly consumed fresh or smoked, while the development of modern processed products remains limited. Instant sardines are an innovation that not only extends product shelf life but also enhances consumer convenience in preparation and consumption.

2. Research Methods

2.1 Materials and Equipment

The main ingredients used were fresh skipjack tuna, tomato sauce, shallots, garlic, salt, sugar, and spices. Equipment included a digital scale, boiling tools, retort packaging machine, and autoclave for sterilization.

2.2 Processing Procedure

1. Fish Preparation: The skipjack tuna was cleaned, cut into portions, and boiled for 10 minutes.

2. Sauce Preparation: The tomato sauce was made from fresh tomatoes, onions, and spices cooked to a thick consistency.

3. Packaging: Fish and sauce were packaged in retort pouches, 150 g per pouch.

4. Sterilization: Products were autoclaved at 121°C for 20–30 minutes.

2.3 Quality Analysis

• Organoleptic Test: Involved 30 semi-trained panelists using a 9-point hedonic scale.

• Proximate Analysis: Measured protein, fat, moisture, and ash content.

• Microbiological Test: Used Total Plate Count (TPC) method.

• Shelf-Life Test: Products were stored for 6 months at room temperature (28 ± 2°C).

3. Results and Discussion

3.1 Sensory Characteristics

The instant sardine product was well liked by panelists, with an average score of 7.5 for aroma and 8.0 for taste. The texture was considered soft yet firm. The tomato sauce color remained stable after sterilization.

3.2 Nutritional Value

Proximate analysis showed protein content of 18–20%, fat 5–7%, moisture 60–65%, and ash 2–3%. The high protein content makes this product a good source of animal protein.

3.3 Microbiological Safety

TPC values were <10² CFU/g up to 6 months, indicating the product was safe and complied with food quality standards.

3.4 Shelf Life

Throughout the storage period, no significant changes occurred in color, flavor, or aroma. The product remained acceptable to consumers up to the 6-month storage limit.

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