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Puspitasai, Findya
Universitas Lambung Mangkurat

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THE EFFECT OF DIFFERENT STEAMING TIME ON THE QUALITY OF SEPAT SIAM FISH PRESTO (TRICHOGASTER PECTORALIS) Hardianti, Hardianti; Aisyah, Siti; Puspitasai, Findya
- Vol 1, No 2 (2017): Volume 7 Nomor 2 Desember 2017
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/fs.v1i2.4545

Abstract

Presto is one the of the fish products processing by adding salt to the fish using high temperature and high pressure. The aim of this study was to know the effect of different steaming time on sepat siam (Trichogasterpectoralis) fish presto. The treatment used in this research is different steaming time (15, 30, 45 and 60 minutes) in the making of sepat siam fish presto. The result of this research showed that 45 minutes steaming time (treatment C) is the best treatment based on the organoleptic test in the specification of the texture and taste, but had no effect on the color and flavor specification and has no effect on chemical test for water content and protein (74.01% and 19.85%) respectively.
THE EFFECT OF DIFFERENT STEAMING TIME ON THE QUALITY OF SEPAT SIAM FISH PRESTO (TRICHOGASTER PECTORALIS) Hardianti, Hardianti; Aisyah, Siti; Puspitasai, Findya
Fish Scientiae Vol 7, No 2 (2017): Volume 7, Nomor 2, Desember 2017
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/fs.v1i2.4545

Abstract

Presto is one the of the fish products processing by adding salt to the fish using high temperature and high pressure. The aim of this study was to know the effect of different steaming time on sepat siam (Trichogasterpectoralis) fish presto. The treatment used in this research is different steaming time (15, 30, 45 and 60 minutes) in the making of sepat siam fish presto. The result of this research showed that 45 minutes steaming time (treatment C) is the best treatment based on the organoleptic test in the specification of the texture and taste, but had no effect on the color and flavor specification and has no effect on chemical test for water content and protein (74.01% and 19.85%) respectively.