PENGARUH LAMA PEMASAKAN IKAN RUCAH DALAM PRESSURE COOKER DAN KONSENTRASI TAPIOKA TERHADAP MUTU NUGGET FISH STAR

Abstract

Bycatch fish is a type of small fish that is taken during large fishing, which is underutilized because it is difficult to separate fish bones from meat, and has low economic value. The purpose of the study was to study the effect of cooking bycatch fish in a pressure cooker, and the concentration of tapioca on the quality of nuggets, fish stars. The study used a Complete Randomized Design with 2 factors and 3 repeats. Factor I is the length of cooking trash fish in the pressure cooker (P) and tapioca concentration on the quality of nuggets, fish star. The study used a Complete Randomized Design with 2 factors and 3 repeats. Factor I is the length of cooking bycatch fish in the pressure cooker (P), P1 = 30 minutes;  P2 = 45 minutes; P3 = 60 minutes. Factor II is tapioca concentration (T), T1 = 15%; T2 = 20 %; T3 = 25 % of the weight of the fish. The analysis includes water content, protein content, fat content, ash content, calcium, and hedonic organoleptic analysis of color, aroma, texture and taste. The longer the cooking of bycatch fish in the pressure cooker, the water content and fat content of the nugget, fish star increase, while the protein content and ash content decrease. Increased tapioca concentration decreases the moisture content and ash content of star fish. While the hedonic organoleptic value (color, aroma, texture and taste) of fried fish star generally increases until 45 minutes of cooking, but the value is the same or decreases again at 60 minutes of cooking. The highest quality fish star, which is close to SNI, and the quality of organoleptic values favored by panelists is obtained from the long treatment of cooking fish in a pressure cooker for 45 minutes and tapioca concentration of 20%, with characteristics of water content 40.76%, protein content 6.53%, fat content 7.05%, and ash content 2.10%, organoleptic value of color 4.47 (like), aroma 4.47 (like), texture 3.80 (like), and taste 3.76 (like).