This study aims to analyze the salt content, histamine levels, and organoleptic values of canned tuna fish products. The samples used in this study were samples SA1.1 (Solid In Oil Chili (YSO) Sirena, SA1.2 Solid In Brine (SB) Sirena, SB1.1 Solid In Oil, SB1.2 Solid In Brine, SA2 ( Solid In Oil Chili (YSO) Sirena) and SB2 (Solid In Brine).The results showed that samples SA1.1 and SA1.2, as well as samples SB1.1 and SB1.2 met the export standard of salt content which is 1.20%.  For sample SA2 and sample SB2, it does not meet the export standard for salt content which is higher than 1.20%. The histamine value of samples SA1.1 and SA1.2, and samples SB1.1 and SB1.2 is 50 ppm, while for sample SA2 and the sample SB2 is 60 ppm which does not meet the histamine standard for export, which is 50 ppm, but they still meet the Indonesian National Standard (SNI 8223:2006) which is a maximum of 100 ppm. The results of the organoleptic test on samples SB1 and SA1 did not show any deterioration in quality and in accordance with existing standards. For organoleptic results on samples SA1.1 to SB1.2 already meet the organoleptic criteria for export and meets the Indonesian National Standard (SNI 8223:2016) regarding sensory criteria for tuna cans. Meanwhile, the organoleptic results for the SA2 and SB2 samples did not meet the standard for sensory requirements, which could be seen from the appearance, smell, color, taste and texture. The results showed that samples of canned tuna that were physically damaged (sample SA2 and SB2) did not meet export standards and good canned packaging.Keyword:    canned tuna, salt content, histamine value, sensory results. Penelitian ini bertujuan untuk menganalisa kadar garam, kadar histamin, dan nilai organoleptik produk ikan tuna kaleng. Sampel yang digunakan pada penelitian ini adalah sampel SA1.1 (Solid In Oil Chili (YSO) Sirena , SA1.2 yaitu Solid In Brine (SB) Sirena, SB1.1 yaitu Solid In oil, SB1.2 Solid In Brine, SA2 (Solid In Oil Chili (YSO) Sirena) dan SB2 (Solid In Brine). Hasil penelitian menunjukkan bahwa sampel SA1.1 dan SA1.2, serta sampel SB1.1 dan SB1.2 memenuhi standar ekspor uji kadar garam yaitu 1,20%. Untuk sampel SA2 dan sampel SB2 tidak memenuhi standar ekspor uji kadar garam yaitu 1,20%. Nilai kadar histamin dari sampel SA1.1 dan SA1.2, serta sampel SB1.1 dan SB1.2 adalah 50 ppm, sedangkan untuk sampel SA2 dan sampel SB2 adalah 60 ppm yang tidak memenuhi standar uji kadar histamin untuk ekspor yaitu 50 ppm, namun masih memenuhi Standar Nasional Indonesia (SNI 8223:2006) yaitu maksimal 100 ppm. Hasil dari uji organoleptik pada sampel SB1 dan SA1 tidak menunjukkan adanya kemunduran mutu dan sesuai dengan standar yang ada. Untuk hasil organoleptik pada sampel SA1.1 sampai SB1.2 sudah memenuhi kriteria organoleptik untuk ekspor dan memenuhi Standar Nasional Indonesia (SNI 8223:2016) tentang kriteria sensori pada ikan tuna dalam kemasan kaleng. Sedangkan hasil organoleptik untuk sampel SA2 dan sampel SB2 yang tidak memenuhi standar persyaratan sensori yang dapat dilihat dari kenampakan, bau, warna, rasa dan tekstur. Hasil penelitian menunjukkan bahwa sampel dari ikan tuna kaleng yang mengalami kerusakan fisik (sampel SA2 dan SB2) tidak memenuhi standar ekspor dan kemasan kaleng yang baik.Kata kunci: ikan tuna kaleng, kadar garam, nilai histamin, hasil sensori
