Quality of crispy baby fish (oreochromis niloticus) with use of different flours
I Nyoman Wisnu Suantara Putra (a), Ni Made Darmadi (a*), I Made Kawan (a), Dewa Gede Semara Edi (a)
a) Water Resources Management Study Program, Faculty of Agriculture, Warmadewa University, Denpasar, Bali
*Email: nimadedarmadi[at]gmail.com
Abstract
The group size of seeds below the size of 7 cm which is 20% is not feasible for enlargement, because it tends to harm farmers who are engaged in hatcheries and cultivators, so this type of seed is not utilized optimally. To be able to increase the economic value of seeds less than 7 cm in size, researchers are innovating to make crispy baby fish. In making Crispy Baby fish requires additional ingredients in the form of flour. This study aims to determine the different types of flour that produce the best quality crispy baby fish. The study was conducted in March to April at the Laboratory of the Faculty of Agriculture, Warmadewa University and the Faculty of Agricultural Technology, Udayana University. The method used is an experiment with experimental design using a completely randomized design. The results showed the best results in treatment D were the use of three flour mixes namely sago flour, rice and cornstarch, with 30.97% fat content, 49.08% protein content, 17.02% moisture content and ash content 9.80%. Whereas from the observation of the subjective color 9.43%, the smell of 9.40%, the texture of 9.13%, the sense of 9.29% with the criteria is very very favored by the panelists.
Keywords: crispy baby fish, tilapia, quality
Topic: Biology