Characteristics (Yield, Moisture Content, Water Absorption, Ph, and Organoleptic) of Catfishflour (Pangasius hypophthalmus)

Abstract

Fish meal is a dry solid product, produced by removing most of the liquid and some or all of the fat contained in the body of the fish. This research aims to analyze the characteristics of catfish flour that is given preliminary treatment, namely steamed and boiled and control (without heating) before the drying process. This research is divided into 2 stages, namely phase I research on making fish meal from Patin Fish (Pangasius hypopthalmus) with 3 treatments, namely control, boiling, and steaming and phase II research, namely the test characteristics on catfish meal such as yield tests, organoleptic tests, absorption, water content, and pH.Based on the results of research on the characteristics of catfish flour obtained from the first treatment, control on fish meat before drying is as follows: flour yield 21.7 ± 0.54%; moisture content 5.9 %; absorbency 1.28 %; pH 5.93; and very pungent aromatic organoleptic character, coarse powder and brownish color. Thecharacteristics of catfish flour obtained from the second treatment, namely boiling on fish meat before drying, are as follows: flour yield 12.33%; moisture content 1.8%;absorbency 1.6%; pH5.8; and fish-scented organoleptic character in general, semi-fine, yellowish in color. Thecharacteristic of catfish flour obtained from the third treatment, namely steaming on fish meat before drying, is as follows: flour yield 13.37%; moisture content 2.2%; absorbency 1.8%; pH 5.5; and organoleptic character of non-pungent aroma, fine powder, and yellowish-whitecolor.