Electronic Theses and Dissertation

Telah dilakukan penelitian tentang kesegaran mutu dan nilai gizi ikan cakalang (katsuwonus pelamis) di pps kutaraja, kota banda aceh. tujuan dari penelitian ini untuk mengetahui kesegaran mutu dan komposisi nilai gizi dari ikan cakalang (k. pelamis). pengambilan sampel dilakukan sekali secara random sampling pada bulan mei 2026 dengan menggunakan pukat cincin dan pancing ulur. hasil yang diperoleh pada kesegaran mutu dianalisis dengan menggunakan uji non-parametrik kruskal wallis dan mann-whitney, sedangkan nilai gizi menggunakan metode deskriptif. hasil penelitian menunjukkan bahwa nilai rata-rata organoleptik ikan cakalang hasil tangkapan pukat cincin pada parameter mata sebesar (7,4), insang (7,3), lendir permukaan badan (7,9), daging (7,6), bau (7,9), dan tekstur (7,5), sedangkan pada pancing ulur mata (7,9), insang (7,7), lendir permukaan badan (8,3), daging (8,0), bau (8,1), dan tekstur (7,8). analisis proksimat menunjukkan bahwa ikan cakalang memiliki kadar air berada antara 72,29% - 73,17%, kadar abu 1,30% - 1,59%, kadar lemak 0,74% - 1,24%, kadar protein 19,69% - 20,44%, dan karbohidrat 4,06% - 5,48%. kesimpulan penelitian ini bahwa metode tangkapan dari pukat cincin dan pancing ulur memberikan perbedaan kualitas terhadap hasil tangkapan. kata kunci: katsuwonus pelamis, kesegaran mutu, nilai gizi, alat tangkap

A study was conducted on the freshness quality, and nutritional composition of skipjack tuna (Katsuwonus pelamis) landed at Kutaraja Ocean Fishing Port, Banda Aceh city. The objective of this study was to determine the freshness quality, and nutritional composition of skipjack tuna (K. pelamis). Sampling was conducted once using random sampling in May 2026 by purse seine and hand line. The results regarding freshness were analyzed using the non-parametric Kruskal-Wallis and Mann-Whitney tests, while the nutritional composition were analyzed using descriptive methods. The results showed that the average organoleptic scores of skipjack tuna caught by purse seine were eyes (7.4), gills (7.3), body surface mucus (7.9), flesh (7.6), odor (7.9), and texture (7.5), Meanwhile, skipjack tuna caught by handline obtained average scores of eyes (7.9), gills (7.7), skin mucus (8.3), flesh (8.0), odor (8.1), and texture (7.8). Proximate analysis showed that skipjack tuna had the moisture ranging from 72.29% - 73.17%, ash from 1.30% - 1.59%, fat 0.74%–1.24%, protein 19.69%–20.44%, and carbohydrate 4.06%–5.48%. The conclusion of this study is that the purse seine and hand line fishing methods result in differences in the quality of the catch. Keywords: Katsuwonus pelamis, freshness quality, nutritional composition, fishing gear