Pengaruh Perbedaan Metode Pengolahan Terhadap Komposisi Kimia Dan Karakteristik Sensoris Olahan Ikan Haruan (Channa striata)

Abstract

Snakehead murrel (Channa striata), a species of freshwater living fish, is very popular fish to Borneo’s people. Various processing methods have been known to utilize the fish into different kinds of meals. This study aims to determine the effect of different processing methods such as grilling, roasting, steaming and frying on the chemical composition of processed fish. The study was designed using non-factorial of completely randomized design with three replications. As for comparison, it was carried out the analysis of raw meat of snakehead murrel. The data were analyzed of variance (ANOVA) while for sensory data processing, Friedman test was used. Subsequently, the result data that showed significant differences were then followed by Tukey test at α of 5%. In the experiment, some parameters consisting of moisture, ash, fat, protein and carbohydrate content as well as sensory characteristics (hedonic and description) were observed. The results showed that the methods of processing have a very significant effect on water, ash, fat, protein and significant effect on carbohydrate level (1,40; 3,70; 1,39; 0,30; 3,23)% for raw, grilled, roasted, steamed and fried fish, respectively. Different processing methods (raw, grilling, roasting, steaming, and frying) also have a very significant effect on the sensory characteristics (hedonic and description) of the appearance, aroma, texture and taste of the processed fish.