STUDI PEMBUATAN ABON IKAN GABUS (Ophiocephalus striatus) SEBAGAI MAKANAN SUPLEMEN (Food Suplement) Study of Making Snakehead Shredded (Ophiochpalus striatus) as Food Suplement
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Institusion

Universitas Hasanuddin

Author

MUSTAR MUSTAR (STUDENT ID : G31109257)
Prof. Dr. Ir. Abu Bakar Tawali (LECTURER ID : 0003076302)

Subject

S Agriculture (General) 

Datestamp

2021-11-04 08:01:51 

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% 

File :
mustarg311-1500-1-13-musta-) 1-2.pdf
mustarg311-1500-1-13-musta-) DAPUS-LAM.pdf
mustarg311-1500-1-13-musta-).pdf