The Effect of Initial Cooking Time on the Physical Characteristics of Milkfish jerky (Chanos chanos) based on Organoleptic Tests

Pengaruh Waktu Pemasakan Terhadap Karakteristik Fisik Dendeng Ikan Bandeng (Chanos chanos) Berdasarkan Uji Organoleptik

Abstract

Diversification of processed milkfish products is an effort to fulfill people's tastes and nutritional needs by consuming fish as a source of protein. Milkfish jerky is a method of processing fish that is very popular with the public because it has a distinctive and savory taste. Milkfish jerky processing aims to extend the shelf life and add economic value by changing food ingredients or primary raw materials into secondary processed products or ready-to-eat final products. One way to determine the quality of milkfish jerky products is visually by looking at the physical form of the product. In processing milkfish jerky, the process of boiling milkfish is carried out, which has previously been carried out by dry curing or mixing herbs or spices into the fish. The aim of this research is to determine the effect of the right cooking time so that the best physical Characteristics of milkfish jerky products are obtained based on organoleptic tests. In this research, the milkfish boiling process stage was carried out using different boiling times, namely 5 minutes, 10 minutes and 15 minutes, then dried in the oven at a temperature of 800^oC for 4 hours using 3 repetitions and organoleptic tests were carried out by 15 panelists using Observation parameters on physical characteristics, namely the appearance and texture of milkfish jerky products.