EFFECT OF DIFFERENT TREATMENT ON QUALITY SENSORY AND TRASH FISH CHEMICAL RAW MATERIALS AS FISH MEAL

Nur Wahid, Bustari Hasan, Rahman Karnila

Abstract


The aim of this study was to evaluate the effect of boiling, salting and
icing effectivity in maintaining the chemical and sensory quality of the trashed
fish flour. The experimental design used was a randomized block design (RAK)
with 1 factor. Treatments of the study were boiling, salting and icing which
consists by 3 stages, suchas: first stage; fish was boiled into boiling water for 15
minutes, second stage; fish was salted with salt 15%, and third stage; fish was iced
with comparation 2: 1 of ice and fish on temperature 5℃. The time of storage of
trashed fish was group (4, 6, 8, and 10 days). The parameters was were sensoric
value (odor), proximate composition, NPN and TVB. The results showed the
sensoric value of the trashed fish wich was boiled and iced for storage bad odor
and had been rejected on 6 day. Although, the trashed fish wich was salted had
no bad odor and still received for storage. The average value of sensoric quality of
the trashed fish was boiling 7,63, salting 7,83 and 4,96 icing. For chemical
analysis (proximat value, NPN and TVB), the best treatment of the trashed fish
with boiling treatment. The proximat compotition of the salted trashed fish for
storage were water value 8,28%, ash value 25,84% , fat value 7,01% and protein
value 51,87%. While the value of NPN and TVB were NPN 0,28% and TVB
5,41mg.
Keywords: Trashed fish, fish flour, boiling, salting and icing.

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