The quality of skipjack tuna (Katsuwonus pelamis) on one-day fishing in Gulf of Bone, South Sulawesi, Indonesia: Kualitas ikan cakalang (Katsuwonus pelamis) hasil penangkapan one-day fishing di Teluk Bone, Indonesia

Muhammad Maskur; Muhammad Hery Riyadi  Alauddin; Tri Ratna Saridewi; Resmi Rumenta  Siregar; Bombongan Kusmedi; Mohammad Roin  Najih; Kurnia Sada  Harahap

doi:10.17844/v6w0g516

Authors

Muhammad Maskur Polytechnic of Marine and Fisheries Bone https://orcid.org/0009-0004-8704-9727
Muhammad Hery Riyadi Alauddin Polytechnic of Marine and Fisheries Bone https://orcid.org/0009-0008-1801-401X
Tri Ratna Saridewi Jakarta Technical University of Fisheries
Resmi Rumenta Siregar Jakarta Technical University of Fisheries https://orcid.org/0009-0002-5585-4807
Bombongan Kusmedi Jakarta Technical University of Fisheries
Mohammad Roin Najih Polytechnic of Marine and Fisheries Bone
Kurnia Sada Harahap Polytechnic of Marine and Fisheries Dumai https://orcid.org/0000-0001-6455-2451

DOI:

https://doi.org/10.17844/v6w0g516

Keywords:

cold chain, food safety, microbiological, physicochemical, trolling line

Abstract

One-day fishing, a brief fishing endeavor lasting less than 24 h, entails bringing the catch directly to shore, thereby preserving the freshness of the captured fish. Nonetheless, studies investigating the correlation between one-day fishing techniques and catch quality are scarce. This study aimed to determine the quality of skipjack tuna (Katsuwonus pelamis) caught in one-day fishing in Gulf of Bone, South Sulawesi, Indonesia. The research methods included organoleptic, physicochemical (temperature and pH), microbiological (total plate count/TPC), and histamine level analyses. The sampling method used purposive sampling by means of skipjack tuna caught from three one-day fishing fleets, each taking 1–2 fish with a weight of between 1.8-2 kg, and then analyzed in a quality testing laboratory within three hours after landing. The organoleptic test results showed very good quality, with values ranging from 8.23 to 8.81. The physicochemical parameters showed a fish meat temperature of 3.42–5°C and pH of 6.21–6.51, which are still within the range of fresh fish. The TPC value was 9.1×10³–9.9×10³ CFU/g, which is far below the threshold of national and international standards. Histamine levels ranged from 3.46–4.22 mg/kg, well below the maximum limit of 30–50 mg/kg set by the food safety standards. Overall, the study results confirmed that the one-day fishing method using trolling lines can produce skipjack tuna with excellent organoleptic, physicochemical, and microbiological qualities that are safe for human consumption.

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