Pengaruh Teknik Pembekuan Ikan Tongkol (Euthynnus affinis) Terhadap Organoleptik di PT. Aceh Lampulo Jaya Bahari

Tuna contains high protein so that it fulfills the nutritional needs of human body. is a marine fish omega 3, vitamins, and minerals. This study aims to determine effect freezing technique tuna (Euthynnus affinis) on organoleptic at PT.Aceh Lampulo Jaya Bahari using temperature -30oC -40oC with time about 8 - 12 hours. Methods used qualitative method consisting research first influence comparison 3 methods, second stage carried out an analysis (ice layer, dehydration, discoloration, appearance, smell, texture.) frozen tuna. The results value ice layer showed most preferred by analyst was semi contact plate freezer 7 ± 0.67 cold storage 0.67, dehydration indicated 0.67. result shows 0.78. appearance air blast 0.50. 0.50, odor 0.41 0.41, texture 0.25, 0.25 0.25.