Pandit, I Gede Suranaya (2018) The Nila Nyat-nyat, Balinese Special Food Contains Good Nutrition and High Organoleptic Quality. International Conference Of Social Sience.
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Abstract
Tilapia is a freshwater fish whose production has increased in recent years, so that local people in Bali process tilapia into Nila Nyat-nyat which is a typical Balinese culinary. Nila nyat nyat is cooked through boiling process with Balinese herbs for 30 minutes. This study is aimed to know the process of making Nila Nyat-nyat in a restaurant near Sangeh tourist village, Badung regency, Bali. Nila nyat-nyat which has been processed, then taken to the laboratory to analyze its nutritional content includes water, protein, fat, ash content, and its organoleptic quality. The analysis shows that Nila Nyat-nyat is very prospective to be a Balinese culinary because it has a distinctive taste and smell of specific spices. The nutrient content in Nila nyat-nyat includes 68.01% water, 19.66% protein, 1.03% fat, and 1.23% ash. The overall organoleptic value is very good with Balinese taste and smell.
| Item Type: | Article |
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| Uncontrolled Keywords: | Nila nyat-nyat, Balinese culinary, nutritional content, organoleptic quality |
| 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: | 20 May 2022 05:23 |
| Last Modified: | 21 May 2022 04:35 |
| URI: | http://repository.warmadewa.ac.id/id/eprint/1717 |
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