Effect of cooking process on the characteristics of pindang loin produced from mackerel tuna fish (Euthynnus affinis)

Abstract

This research aims to determine the chemical and physical characteristics of pindang loin from mackerel tuna fish (Euthynnus affinis) produced from the different cooking processes. The cooking process of pindang loin was by boiling and steaming respectively at 100°C for 15 and 30 minutes. As much as 10, 20, and 30% of salt were added during the boiling water. In the steaming process, mackerel tuna loin was immersed in salt solution of 10, 20, and 30% for 30 minutes at the ratio of 1: 4 (w / v) then drained at room temperature for ± 15 minutes. Observation parameters are proximate composition, salinity, hardness texture, and sensory analysis with descriptive tests. Boiling and steaming process for 15 minutes and 30 minutes, respectively, affected water content, salt content, sensory characteristics, and hardness texture. Properties of Pindang loin cooking process with the larger salt concentration in the longer time (30 minutes) tend to produce harder texture than 15 minutes. Pindang loin produced from boiling 15 minutes with a salt concentration of 10% produces a protein content of 28.89% with a moisture content of 69.24% can produce a hardness texture of 5532.27 g. Also, it can produce sensory characteristics with an intact appearance, some parts are slightly cracked, the texture is dense and not sticky, light brown colour, the specific aroma of pindang and savoury taste.