CHEMICAL CHARACTERISTICS OF KECIMPRING CHIPS WITH ADDITION OF FISH MEAT FROM CIRATA RESERVOIR

Abstract

Kecimpring is a typical Indonesian chip made from cassava. This study aimed to determine the chemical characteristics of kecimpring chips with the addition of fish meat. There were three species of fish used in this study, tilapia (Oreochromis niloticus), pomfret (Colossoma macropomum) and catfish (Pangasius hypopthalmus), collected from Cirata Reservoir. The chemical characteristics of kecimpring chips were measured from the content of water, protein, lipid, ash, and fiber. The result showed that the highest yield of minced fish was obtained from Colossoma macropomum (32.87 %). Kecimpring chips with the addition of Oreochromis niloticus meat contained the highest water (12.98 %), protein (11.54 %) and lipid (1.55 %). In addition, the highest ash content (4.67 %) was provided from kecimpring chips with the addition of Pangasius hypopthalmus meat while the highest fiber content (2.28 %) was obtained from kecimpring chips with the addition of Colossoma macropomum meat. The value of the highest total amino acid was provided from kecimpring chips with the addition of 30 % Oreochromis niloticus (8.57 % w/w), with the domination of glutamic acid (1.57 % w/w).