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Restu Restu
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Veterinary

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Pengolahan abon ikan Karandang (Channa pleurophthalmus) dengan penambahan kelapa parut. Restu Restu
JURNAL ILMU HEWANI TROPIKA (JOURNAL OF TROPICAL ANIMAL SCIENCE) Vol 5, No 1 (2016): Juni 2016
Publisher : Fakultas Peternakan Universitas Kristen Palangka Raya

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Abstract

This study aims to learn how to processing shredded fish from Karandang (Channa pleurophthalmus), in order to obtain a quality product and favored by consumers. The results showed that the addition of grated coconut as much as 10 % in the processing of shredded fish obtain the highest effectiveness index value (0.78), with the product specifications as follows : water content (10.2 %); protein content (43.1 %); fat content (17.1%); ash content (8.83 %); organoleptic value (7.8), with appearance criteria : clean and attractive (normal); aroma : typical fragrant shredded fish (normal); flavor : tasty and savory (normal). Key words : Channa pleurophthalmus, shredded fish, grated coconut.
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