Three-Spot Gourami (Trichogaster trichopterus) Chips With Different And Duration Cooking Method

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.