Effect of Cooking Process on Characteristics of Pindang loin from Tongkol Fish (Euthynnus affinis) Suryanti, Theresia Dwi Suryaningrum, Diah Ika Sari, Ema Hastarini, Diah Lestari Ayudiarti and Syamdidi
Research Centre for Marine and Fisheries Product Processing and Biotechnology,
Abstract
This research aims to determine the chemical and physical characteristics of pindang loin from tongkol fish (Euthynnus affinis) obtained from different cooking process. The cooking process of pindang loin by boiling and steaming respectively at temperature of 100 oC for 15 and 30 minutes. In the boiling process, added salt 10, 20 and 30% respectively in the boiling water. In the steaming process, tongkol fish loin was immersed in a salt solution of 10, 20 and 30% for 30 minutes at a ratio of 1:4 (w/v) then drained at room temperature for 15 minutes. The parameter of observation are proximate composition, salinitym hardness texture and sensori analysis with descriptive test. Boiling and steaming process in the processing of pindang loin for 15 and 30 minutes affect to water content, salt content, sensory characteristica and hardness texture. In general, boiling and steamingprocess for 15 minutes produce more compact texture and non sticky than 30 minutes. Pindang loin produced from boiling 15minutes with a salt concentration of 10% produce a protein content of 28,09% with water content 69,70% and salt content 1,55%. Result from sensory analysis produce savory teaste and compact texture and not sticky, with hardness texture was 5,590.98 g that shows not hard.
