LONG TIME CURRING PROCESS ONLY SKIN FISH TENGGIRI (Scomberomorus commersonii) AS RAW MATERIALS
| Autor: | Purnomo Purnomo, Juhana Suhanda |
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| Rok vydání: | 2017 |
| Předmět: | |
| Zdroj: | Fish Scientiae. 7:83 |
| ISSN: | 2541-1187 1693-3710 |
| DOI: | 10.20527/fs.v1i1.4180 |
| Popis: | Skin of narrow - barred Spanish mackerel has not been maximally utilized. It is alternatively used as chips. It has good taste obtained from immersion the fish skin into herbs and spices. The objective of the study was to find the optimum time length of immersing the mackerel’s skin into the spices. This study is expected to be able to produce the desired chip product, diversify the processed fish products, create new household industry, and provide scientific information on environmental friendly waste utilization. The ingredients needed in chip processing of the mackerel chips were garlic, tamarind, lime, coriander, salt, and ginger. The study used a Complete Randomized Design with 4 treatments each of which with 3 replications, and the testing parameters were color, aroma, taste, and texture.Results showed that the lowest water content occurred in treatment A, 11.10 %, and the highest in treatment C, 13.26 %, while the lowest protein was found in treatment A, 24.50 %, and the highest in treatment D, 61.25%. Water content was statistically significantly different and protein content was highly significantly different among treatments. The organoleptic test found that the lowest mean value occurred in treatment A, 5.046, and the highest in treatment B, 5.294. The sensory test gave significant effect only on the taste. This difference indicates that the immersion time length of the treatments could also impact on water content or protein content |
| Databáze: | OpenAIRE |
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