Abstract
Three-spot gourami is the most important fish commodity in East Borneo. The fish was only processed into fried salted fish and fermented fish such as wadi and bekasam until right now. The research of three-spot gouramy was only limited to fish salting and drying. One of the fish diversification processed was frying presto product that called fish crispy that has crisp and crunchy chacarteristics so its comfort to consume, adding with instant flavor (cheese, barbeque and sweet spicy) to increase product taste. There search on the fish crispy panelists acceptance with the addition of instant flavor produced the highest color and texture in cheese flavoring while the highest aroma and flavor value was in barbeque flavoring. The proximate composition of the product hasnot been analyzed. This study aims to learn the proximate composition and calcium of fish crispy using different instant flavoring. The treatment consisted of O (without seasoning), A (15% instant cheese flavoring), B (15% instant barbeque flavoring) and C(15% sweet spicy flavoring). Based on the proximate test, the treatment has a different effect on water, protein, fat and ash content. The B (barbeque) treatment is the best where the highest protein value is 58.24%.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
