Mutu Organoleptik Otak-otak Ikan Gabus dengan Waktu Pengukusan Berbeda

Abstract

Processing of snakehead fish otak-otak with goodquality can be influenced by different steaming times. This study aims to determine the effect of different steaming times on the hedonic organoleptic quality of snakehead fish (Channa striata) otak-otak. The treatment of different steaming time is (A) 10 minutes, (B) 15 minutes and (C) 20 minutes. Parameters tested were organoleptic characteristics through hedonic quality test: appearance, taste, aroma, and texture which were analyzed using ANOVA, followed by Duncan's test. The treatment of different steaming time gave a significant effect (P<0.05) on each parameter tested. The results of the hedonic quality test show that: Appearance; in treatment A the score is 7.00 with the criteria quite brilliant, in treatment B the value is 7.68 with the criteria a bit bright, clean, white-brown, without mucus, and in treatment C the value is 8.16 with criteria brilliant, clean, white-brown, without mucus; Scent; Treatment A scored 6.96 with a slightly strong fish criterion, treatment B scored 7.48 with a slightly strong fish criterion and treatment C scored 8.12 with a strong fish criterion; Flavor; Treatment A scored of 6.96 with the criteria for lacking fish taste, treatment B scored 7.60 with a slightly strong fish taste, and treatment C scored 8.64 with a strong fish taste; Texture; Treatment A scored 7.16 with slightly soft criteria, treatment B scored 8.64 with solid, compact, and fairly elastic criteria, and treatment C scored 7.72 with moderately dense and compact criteria. The quality of snakehead fish otak-otak with treatment C increased significantly on the appearance, taste, and aroma parameters, except for texture.