THE UTILIZATION OF FISHERY BY-PRODUCTS INTO THE SALTED EGG FISH SKIN CHIPS Rodiah Nurbayasari (a*), Th. Dwi Suryaningrum (a), Diah L. Ayudiarti (a), Ema Hastarini (a), and Suryanti (a)
(a) Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan
Abstract
In processing product fishery always produce by-products which among of them is skin. By using the simple technology, the skin can be used as high-protein snack foods, whose the taste can be adjusted to the public tastes, such as chips. These skin chips can be made a high economic value if they are packaged attractively and processed with a contemporary taste. The purpose of this study was to innovate technology in the utilization of fishery by-products become the salted egg fish skin chips. Fish skin used was tilapia fish (Oreochromis niloticus). The method was fish skin blanched using water at a temperature of 90oC for approximately 2 minutes, drained, and soaked in a 0.5% sodium bicarbonate solution at 21-23oC for 15 minutes, then added salt 2% and garlic 2.5% (w/w) then deep fried with oil temperature of 170-180oC for 75 seconds. Salted egg fish skin chips were packed in aluminum foil pouches and stored for 14 days. The parameters observed were yield, water content, ash content, and rancidity (TBA), physical tests (crispness ie hardness and breaking force also aw), and micro (total mold). The results showed that the yield of dried tilapia skin was 37.30%; water content had increased during storage, ash content and rancidity did not change significantly. Likewise with crispness and aw decreased during storage. While the total mold increased but was still within safe limits. The salted egg tilapia fish skin chips could still be developed to be accepted and safe for consuming by the people.
Keywords: Chips, fish skin, salted egg, tilapia fish
