The wealth of food products is very large in Indonesia. However, the contribution to support resilience is still very low. This is due to the lack of technological innovation of local food products so that the products produced have not been able to fight the attractiveness of consumers in Indonesian food. Dimsum is one of the snacks served by steaming or frying. There are many types of dim sum in Indonesia such as Siomay, Hakau, Mantau and other types. Here the material used to make dimsun is tuna meat. Where the benefits of tuna meat are not only limited to being low-fat foods, but can also help increase body power.
The purpose of writing this final project is to find out the process of producing good processed tuna dim sum food. The object observed in this research process is how the process of producing good tuna dim sum is. The research method used in this final project uses business practice methods and consumer surveys, where the business practice carried out is to directly practice how to make tuna dimsum which is good and suitable for consumption and the consumer survey conducted is to collect questionnaires to tuna dimsum consumers.
Processed food is food that is processed by ready-to-eat food. There are two ingredients to do this, namely: Ready-to-eat processed food, which is food that is ready to be processed and ready to be purchased by consumers. And packaged processed food, is food that will undergo a continuous process so that the food can be eaten by consumers. Processing is a way of converting raw materials into ready-made materials with added flavor to the food. There are three techniques for processing food, there is a hot-wet technique. For the technique of making dimsum, only two techniques are used, namely: Steaming (steaming food), and Dep fying (processing / frying food ingredients in large amounts of oil).