lautnusantara.comThis study aims to develop an instant sardine product using Euthynnus affinis (tuna) as the main raw material, providing a nutritious and practical seafood option for the local market. Tuna was selected due to its abundance, affordability, and high protein content. The processing includes steaming, mixing with locally flavored tomato sauce, and vacuum packaging. Organoleptic evaluation showed high acceptability in terms of taste, aroma, texture, and appearance. Nutritional analysis revealed a high protein content and good shelf life stability for up to six months at room temperature. This product has strong potential as a nutritious ready-to-eat food for the local market while also increasing the added value of tuna.

1. Introduction

Instant fish-based food products offer a solution for modern consumers seeking practical and nutritious meals. Sardines are a popular fish-based product, yet most sardines on the market are imported or produced by large companies. Indonesia has great potential in developing local fishery products, especially using pelagic fish such as Euthynnus affinis (tuna), which are abundant in Indonesian waters. Utilizing tuna for instant sardine production can lead to product diversification and support small-scale fishery industries.

2. Methodology

The research followed these steps:

• Cleaning and cutting medium-sized tuna

• Steaming for 10 minutes

• Preparing locally seasoned tomato sauce

• Packaging in retort pouches and sterilization

• Organoleptic testing by 25 panelists

• Proximate analysis (moisture, protein, fat, carbohydrates)

• Shelf life testing over 6 months

3. Results and Discussion

• Organoleptic: Taste (8.1), texture (8.0), aroma (7.8), appearance (7.6) on a 1–9 scale

• Nutrition: Protein 21.5%, Fat 9.2%, Moisture 65.4%, Carbohydrates 3.6%

• Shelf Life: Stable for up to 6 months without significant changes in appearance or smell

The product shows high potential for commercial development, especially for households and small-scale fishery enterprises.

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