Pengaruh Perbedaan Metode Perendaman dan Lama Perendaman Terhadap Karakteristik Fisiko-Kimia Tepung Ikan Cakalang (Katsuwonus pelamis)

High fat content in dark fleshed fish can affect on nutritional value because it can lead to odors in fish meal products . Effort Immersion (deffating) is one way to reduce fat content in fish meal product in order to reduce the products from odor. Research on methods and durations of immersion effects were conducted from October to November 2011. This study aimed to determine the best method to get quality materials skipjact tuna fish meal based on methods and durations of immersion. Fish sampling were taken from the village of Latuhalat Ambon-Maluku waters. Deffating process used water, 3 persen acetic acid and 0.8 persen sodium bicarbonate. Immersion durations were 2,4, and 6 hours. Deffating method using 0.8 persen sodium bicarbonate 6 hours immersion time exhibited the best quality fish meal with protein content of 82.86 persen and 1.10 persen fat content. Jurnal Ilmu dan Teknologi Kelautan Tropis, 2013, Vol. 5, No. 1, Hal 85-92