Fish Scientiae
Vol 1, No 2 (2017): Volume 7 Nomor 2 Desember 2017

THE EFFECT OF DIFFERENT STEAMING TIME ON THE QUALITY OF SEPAT SIAM FISH PRESTO (TRICHOGASTER PECTORALIS)


Hardianti, Hardianti, Aisyah, Siti, Puspitasai, Findya



Article Info

Publish Date
01 Mar 2018

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.


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Original Source : http://ppjp.unlam.ac.id/journal/index.php/FS/article/view/4545
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Journal Info

Abbrev

fs

Publisher

Subject

Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Environmental Science Other

Description

Fish Scientiae is a journal containing articles on Fishing Technology, Technology Aquaculture, Technology General of Fisheries, Water Resources Management, Agribusiness Fisheries, Marine Sciences, Biology Fisheries and Aquatic Ecology. The writings can be published in this journal can be shaped ...