@thesis{thesis,
		author={MUSTAR  and Prof. Dr. Ir. Abu },
		title ={STUDI PEMBUATAN ABON IKAN GABUS (Ophiocephalus
striatus) SEBAGAI MAKANAN SUPLEMEN (Food Suplement)
Study of Making Snakehead Shredded (Ophiochpalus striatus) as Food
Suplement},
		year={2013},
		url={http://repository.unhas.ac.id/id/eprint/8853/},
		abstract={ABSTRACT
Sneakhead is one type of freshwater fish which has high protein content,
however it?s rare to use by the community because of it?s shape and it?s
fishy smell. The aim of this research was to produce the sneakhead
shredded product that has good taste and is acceptable to consumers, in
terms of taste, flavor and crunchy texture. There were several processing
steps for making shredded. They were steaming, shreding, mixing, frying
and then pressing. Shredded processing consisted of four treatments.
They were combination of steaming, drying and frying (A1), combination of
steaming and roasting (A2), combination of grilling, drying and frying (A3)
and combination grilling and roasting (A4). Data was processed by
descriptive quantitative. The observed parameters were protein content,
fat content, carbohydrat content, moisture content and ash content from
the best treatment of organoleptic test were color, flavour, texture and
taste. According to organoleptic test treatment A1 combination of steaming,
drying and frying was the best treatment. It had protein content of 55.02%,
fat content of 34.46%, Carbohydrate content of 1.7%, moisture content of
8.4% and ash content of 0.4%}
		}