Abstract:
Research on dry marsh Three-Spot Gourami has been carried out without utilizing and
addition of sow seasoning as much as 15%. Removal of the head can reduce the weight of
products and nutrients wasted without being utilized. In addition, the use of sow seasoning
needs to be studied again, considering the negative side of instant seasoning that can
interfere with health. This study investigated the influence of cooking methods and duration
to maximize the overall utilization of the Three-Spot Gourami fish body and reduce the
concentration of seasonings. However, nutritionally and consumer acceptance is still in the
maximum value range. The stages of the study are divided into 2 (two) groups. First, the
manufacture of marsh astringent chips by ripening (without cooking, boiling, steaming, and
pressurized steaming). The best treatment in the first research phase will be continued in the
second phase, namely cooking with duration of 0, 10, 20, 30, and 40 minutes. At each of the
stages, marsh-astringent chips are characterized proximately (water, ash, fat, proteins, and
carbohydrates), physics (crispness), and organoleptic (appearance, colour, taste, aroma, and
texture) for stage 1 and stage 2 characterization of physics (crispness) and organoleptic
(appearance, colour, taste, flavour, and texture). The trial design used a Complete
Randomized Design (RAL) with treatment according to each stage. The results of the first
phase of the study showed that the treatment of pressure steaming method (A;) was the best
treatment with the characteristics of the water content of 6.56%, protein content of 51.09, ash
content of 9.67%, the fat content of 16.59%, the appearance of 6.75, colour 8, texture of 8.2,
taste of 7.55, the aroma of 7.65 and crispness 7.85. While the second stage of the study, the
a best treatment was in the cooking time for 20 minutes (B;) with a value of appearance 6.7
colour 8.25, texture 7.85, taste 7.80, aroma 8.35, and crispness 7.45.
