Effect of cooking time on the quality of nila nyat-nyat (Oreochromis niloticus)

Pandit, I Gede Suranaya (2021) Effect of cooking time on the quality of nila nyat-nyat (Oreochromis niloticus). Journal of Physics: Conference Series.

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The right time for cooking nila nyat-nyat is very influential on subjective and objective value of nila nyat-nyat. The goal of this study was to determine the best time in cooking tilapia in order to get the best quality of nila nyat-nyat. The research was conducted at the Laboratory of the Faculty of Agriculture, Warmadewa University and the Faculty of Food Technology, Udayana University. This research used experimental method with completely randomized design of single factors with 6 different treatments and 4 replications. Quality assessment includes subjective tests through organoleptic analysis such as appearance, texture, odor, and taste, and also objective tests or nutritional analysis, such as water, fat, protein, and ash content. Statistical analysis with anova showed that the difference in cooking time gave significant influence in the organoleptic quality and nutritional value of tilapia (p value < 0.01). From this research, we conclude the best time for cooking tilapia was 30 minutes.

Item Type: Article
Subjects: S Agriculture > SF Animal culture
S Agriculture > SH Aquaculture. Fisheries. Angling
Divisions: Institution of Research and Community Service (LP2M) > Agricultural Cultivation (Agro Technology)
Depositing User: I Putu Astina
Date Deposited: 19 May 2022 07:58
Last Modified: 21 May 2022 04:37
URI: http://repository.warmadewa.ac.id/id/eprint/1715

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