Organoleptic Testing and Histopathological Examination of Gills of Thunnus Sp. And Sardinella lemuru as Raw Materials for Gill Chips

¹ Marine Product Processing Study Program, Marine and Fisheries Polytechnic of Jembrana, 82218, Pengambengan Village, Jembrana Regency, Bali, Indonesia
² Fisheries Product Processing Technology Study Program, Fisheries Business Expert, 12520, Jl. Aup No.1, RT. 1/RW.9, Pasar Minggu, South Jakarta, Special Capital Region of Jakarta, Indonesia
³ Center of Fish Quarantine, Quality Control, and Safety of Fishery Products (BKIPM), 80361, Jalan Sunset Road No. 77, Kuta District, Badung Regency, Bali, Indonesia

^* Corresponding author: gusti.ayu@kkp.go.id

Abstract

Utilization of tuna (Thunnus sp.) and lemuru (Sardinella lemuru) in the fishing industry has not been developed optimally and still produces by-products. Fish gills are one of the by-products of fisheries that contain protein, fat, water, ash, and carbohydrates, reaching 15.532%, 1.942%, 69.880%, 10.490%, and 2.156%, respectively. In_Sang Epic is food that utilizes fish gills as its raw material. For consumer safety, the product should undergo an organoleptic test under the SNI 2729:2013 score sheet method. The histopathological examination process which included fixation, tissue processing and embedding, sectioning, staining, mounting, and observation with a microscope. The results of organoleptic test indicated that the gills of tuna and lemuru had average values of 8.3 and 7.8, respectively, which is fulfilling the standards of fresh fish according to SNI 2729:2013. Meanwhile, the result of histopathological from gills of tuna samples were suspected of having necrosis, as characterized by hypertrophy of megakaryolysis, and that those of lemuru were suspected of having autolysis, as characterized by rupture. However, the gills of both kinds of fish were still suitable for use as raw materials of In_Sang Epic because the samples were ineligible to undergo histopathological testing.