| Abstract: |
This research aims to analyze the characteristics of mackerel fish flour that is given a preliminary treatment, namely steamed and boiled and control (without heating) before the drying process. This research was conducted on March 2-28, 2023 at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Science, Padjadjaran University. Research activities include preparation of tools and materials, research, observations, organoleptic tests, physical tests, and chemical tests, and data analysis. The method used is experimental with three treatments, namely steaming, boiling and without heating (control). Parameters observed include organoleptic (appearance, aroma, and texture), yield, moisture content, water absorption, and pH. The data is analyzed descriptively. Based on the research results, the characteristics of mackerel fish flour obtained from the steaming process of fish flour before drying are as follows: flour yield 18.59%, moisture content 2.83%, water absorption 7.93%, pH 5.70 and organoleptic description yellowish cream color, slightly pungent aroma and smooth texture. The characteristics of mackerel fish flour obtained from the boiling process on fish flour before drying are as follows: flour yield 19.80%, moisture content 3.60%, water absorption 7.20%, pH 5.7 and organoleptic description yellowish white color, non-pungent aroma and smooth texture. The characteristics of mackerel fish flour obtained from the process without heating on fish flour before drying are as follows: flour yield 19.13%; moisture content 6.30%, water absorption 6.48%, pH 5.6 and bone white organoleptic description, very pungent aroma, and rough texture. |
