Utilization of Pomfret Fish (Colossoma macropomum) as a Nutritional Source of Corn Chips

Fisheries Product Processing Technology

Corn chips are a traditional product that has the potential to be developed because it is liked by the community. Development efforts must be followed by improving the nutritional quality of corn chips. Increasing the nutritional quality of corn chips is carried out by adding pomfret meat (Colossoma macropomum). This study aims to determine the effect of the rate of adding pomfret meat to the nutritional quality and to determine the percentage of pomfret fish additions to corn chips which panelists like the most. The fish used in the study was pomfret fish (Colossoma macropomum) from Cirata Reservoir. The design used in the study was a completely randomized design (CRD) consisting of 4 treatments and 3 replications. The treatments included the addition of 0%, 10%, 20%, and 30% pomfret meat based on the weight of corn. The parameters observed included physical tests (yield), chemical tests (moisture, protein, fat, ash, and fiber content) and hedonic tests (color, crunchiness, aroma, and taste). The results showed that the yield of pomfret fillets was 33.45%, the yield of mashed meat was 33.24% and the yield of chips increased along with the addition of pomfret fish. The addition of pomfret meat to corn chips had a significant effect on moisture, protein, lipid, ash and fiber content. Based on the Kruskal-Wallis test results, the addition of pomfret fish had no significant effect on the color, crispness, aroma, and taste of corn chips. Panelists preferred 20% of pomfret fish meat addition to corn chips with an alternative value of 7.0.

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.