PROCESSING OF MILKFISH WITH SHRIMP MEAT FORTIFICATION AS A FILLER MATERIAL

RECORD DETAIL

Collection Location	Balai Besar Riset Sosial Ekonomi Kelautan Perikanan KP Jakarta - Ancol
Edition
Call Number
ISBN/ISSN	97-979-3893-24-2
Author(s)	Arham Rusli
Subject(s)	bandeng isi shrimp meat filler material black tiger
Classification	NONE
Series Title	PROCESSING OF MILKFISH WITH SHRIMP MEAT FORTIFICATION AS A FILLER MATERIAL
GMD	Prosiding
Language	Indonesia
Publisher
Publishing Year	2010
Publishing Place
Collation
Abstract/Notes	This research aims to analyze chemical composition and level of consumer acceptance of milkfish fortified with shrimp meat (locally known as bandeng isi) as filler materials. The results of this research showed that fortification with shrimp meat as filler materials can enhance the nutritional value of products and level of consumer acceptance of bandeng isi. This product can be stored up to 12 days. Chemical compositions of bandeng isi fortified with tiger prawns are 12 storage times longer than without fortification. Bandeng isi content at 70.44% water, 10.11% protein, 1.66% fat, and 5,27% ash. Assessment of consumer acceptance level for all the parameters indicate above 3.7, which means the product is consumers preferred.
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