The effect of food processing methods on yellowfin tuna (Thunus albacares) nutrition

Indonesia is well known for the abundance of marine products, one of which is tuna. Tuna fish contains good nutrients for the body, such as vitamins A, D, E, omega-3, Calcium (Ca), Iron (Fe), and Zinc (Zn). Tuna can be consumed fresh, steamed, or fried. However, its processing method can affect nutrients contained like protein, minerals, vitamins, and fats. Therefore, this study aimed to determine the effect of the processing method on the nutrition of yellowfin tuna (Thunnus albacares) through proximate analysis, like water, ash, and protein contents. The results of the three analyzes on fresh, steamed, and fried tuna are as follows: water content was 72.7218%; 67.2796%; 38,8722%, ash content are 2.2786%; 1.5581%; 2.5005%, protein content was 379.9977 g/mL; 228.4959 gr/mL; 193.3847 g/mL. The water content of fried tuna has decreased beside the fresh fish, but the ash content increased, and the fresh tuna had a higher protein content. Through the three results of the analysis, the way of processing can affect the nutrition in fish, so is it expected that this research can provide information on how to process fish properly.