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Effect of Heating Process Length on Presto Favorite Levels of Lalawak Fish - Barbodes balleroides (Valenciennes, 1842)

100%

Dinata T., Pratama R. I., Rizal A., Rostini I.

vol. 26

106-117

Lalawak (Barbodes balleroides) is a fish that dominates the waters in the Jatigede Reservoir. This fish has a lot of thorns and bones, and in terms of processing it has not been used properly, so it is necessary to process it in a different way where one of them can be done using presto techniques. The purpose of this study is to determine the heating time to make the lalawak fish presto the most preferred by panelists. This study uses an experimental method with Friedman Test, multiple comparisons and Bayes Test for processing data with 3 treatments of warm-up time, namely 60 minutes, 90 minutes, and 120 minutes with 20 panelists as replications. The results of the hedonic test showed that the appearance and aroma were not significantly different between treatments, while the texture and taste were significantly different between treatments where the average value of treatment was 60 minutes, 90 minutes, and 120 minutes, respectively from the texture of 6.0; 6.3; 7.5, and taste which is 6.7; 7.1; 8.0. The treatment with a heating time of 120 minutes is the most preferred treatment by the panelists and this treatment is carried out by a proximate test to see the chemical content in it. The proximate test results for the prestige of lalawak fish with a 120-minute treatment were 36.56% moisture content; 29.68% protein; 12.66% fat; 4.78% ash; 16.32% carbohydrates; and 127.4 mg / 100 g calcium levels.

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1 World News of Natural Sciences

1 2019

1 Dinata T.

1 Pratama R. I.

1 Rizal A.

1 Rostini I.

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Effect of Heating Process Length on Presto Favorite Levels of Lalawak Fish - Barbodes balleroides (Valenciennes, 1842)