Pengaruh Lama Pengukusan dan Lama Penggorengan Terhadap Karakteristik Mutu Abon Ikan Cohi

Abstract

Cohi fish is usually used as duck feed and a lot of it is wasted, but actually cohi fish still contains some nutrients. Therefore, a processing method is needed in order to increase its economic value, one of which is by processing it into shredded meat. The purpose of this study was to study the characteristics of shredded cohi fish resulting from differences in steaming and frying time of shredded cohi fish. This study used a factorial Completely Randomized Design (CRD) method with two factors, namely steaming time (10, 15, and 20 minutes) and frying time (50, 65, and 80 minutes). The parameters tested in this study were water content, ash, fat, protein, carbohydrates, free fatty acids, thioarbituric acid value, color test, hedonic test, texture score test, and the best treatment test, namely omega-3 fatty acid test and calcium test. . The results of this study showed that the steaming time had a highly significant effect (P0.05) on the hedonic value of color, aroma, texture, and general acceptance. Frying time had significant effect (P0.05) on the hedonic value of aroma and general acceptance. Steaming time for 20 minutes and frying time for 50 minutes produced shredded cohi fish with the best quality.