<![CDATA[The Effect of The Boiling and Steaming Process on The Content of Albumin and Proximate Snakehead Fish (Channa striata). ABSTRACT        The aim of this study was to determine the effect of the boiling and steaming process on the content of albumin and proximate snakehead fish (Channa striata). This study used a complete randomized design (CRD) consisting of 3 treatments, namely: P1 = fresh, P2 = boiled and P3 = steamed and each treatment was repeated three times to obtain 9 experimental units. The data obtained were analyzed using analysis of variance (ANOVA), if the results of the analysis showed significant differences, then the Duncan's Multiple Range Test (DMRT) was performed to determine the real difference between treatments with a confidence level of 95% (a = 0.05). The results obtained showed that the effect of boiling and steaming processes on cork fish albumin levels were observed to have a significant effect where the value of albumin levels at P1 produced albumin levels was 0,35 mg/ml, P2 was 0,24 mg/ml and P3 was 0,27 mg/ml. Proximate analysis value on water content and protein content produced has a very significant effect, where the highest value of water content is in P2 of 76,25% and the highest value of protein content is in P2 of 21,52% and the proximate analysis of ash content and fat content snakehead fish has a significant effect where the highest value of ash content is in P3 of 1,2% and the highest value of fat content is in P1 of 1,79%. Keywords: albumin, snakehead fish, boiling, steaming.ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh proses perebusan dan pengukusan terhadap kandungan albumin dan proksimat ikan gabus (Channa striata). Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 3 perlakuan, yaitu : P1 = segar, P2 = rebus dan P3 = kukus dan masing-masing perlakuan diulang sebanyak tiga kali sehingga diperoleh 9 unit percobaan. Data yang diperoleh dianalisis menggunakan analisis ragam (ANOVA), jika hasil analisis menunjukan beda nyata maka dilakukan uji Duncan’s Multiple Range Test (DMRT) untuk mengetahui beda nyata antar perlakuan dengan tingkat kepercayaan 95% (a=0,05). Hasil penelitian yang diperoleh menunjukkan bahwa pengaruh proses perebusan dan pengukusan terhadap kadar albumin ikan gabus yang diamati berpengaruh nyata dimana nilai kadar albumin pada P1 kadar albumin yang dihasilkan sebesar 0,35 mg/ml, P2 sebesar 0,24 mg/ml dan P3 sebesar 0,27 mg/ml. Nilai analisis proksimat pada kadar air dan kadar protein yang dihasilkan berpengaruh sangat nyata, dimana nilai tertinggi kadar air terdapat pada P2 sebesar 76,25% dan nilai tertinggi kadar protein terdapat pada P2 sebesar 21,52% dan pada analisis proksimat kadar abu dan kadar lemak ikan gabus berpengaruh nyata dimana nilai tertinggi kadar abu terdapat pada P3 sebesar 1,2% dan nilai tertinggi kadar lemak terdapat pada P1 sebesar 1,79%.Kata kunci: Albumin, Ikan gabus, perebusan, pengukusan.]]>
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