Penambahan Bumbu Ketumbar (Cariandrum sativum) dalam Pembuatan Ikan Kering Tawes (Osteochilus sp)

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JURNAL ILMU HEWANI TROPIKA (JOURNAL OF TROPICAL ANIMAL SCIENCE)
Vol 3, No 2 (2014): Desember 2014

This research aims to learn more about coriander (Cariandrum sativum) seasoning additions to make dried Tawes (Osteochilus sp) fish, so that products have a quality and prefered by consumer. Results of the study showed that the addition of coriander 0.01% of net weight of fish (has been weeding, be salted and added garlic) produces dried tawes fish with specification: protein concentration (46.80 percent); water content (11.69 percent); organoleptic values (7.66). The results of organoleptic were: appearance: intact and clean; smell: typical coriander fregrant; texture: compact and crispy; taste: very delicious specific taste of dried fish. Key words : Dried fish, coriander, Osteochilus sp.