Characteristics of Soft Bone Milkfish (Chanos chanos) with Different Boiling Times

Abstract

Soft bone milkfish is a modification technique by softening the fish bone using high temperature. The advantage of this method is lower the risk of bone chocking while consuming the milkfish. The purpose of this study was to determine the effect of boiling time on the characteristics of soft durian milkfish and the best boiling time favored by the community. The processing method begins with weeding the raw materials and washing them clean, arranging them in a bamboo basket covered with floating bamboo leaves. Boiling is done in a large cauldron with wood fuel and filled with water one third of the height of the casserole with ground spices. Conventional cooking is done for 8 hours. The research design used was a pressure cooker for 2 hours (control), conventional cooking for 6 hours, 7 hours and 8 hours. Cooking time did not affect protein content and moisture content, but did affect the levels of amino acid profiles, bone hardness and hedonic parameters of appearance, smell, taste and texture. The results showed that the best treatment was conventional cooking for 7 hours which had an appearance value of 8.57 ± 0.50, odor 8.67 ± 0.48, taste 8.47 ± 0.51, texture 8.53 ± 0.51, protein content 31.12 ± 0.84%, moisture content 64.48 ± 2.39%, essential amino acid profile content 135.521 mg/1000g, profile content non-essential amino acids 132.785 mg/1000g, bone hardness 44.12 ± 14.11N.