Proses Pengolahan Keripik Belut Dan Analisa Perubahan Mutu Selama Penyimpanan

Abstract

Eel meats have a high nutrient especially protein, but the acceptance of eel is not so well due it (feel like snakes) eventhough the eel meats has been processed into chips. Innovation is necessary create a new eel chips that can be accepted customer. Eel chips is a dried product that sensible to quality changes that may affect to its acceptability. The purpose of this research was to produce eel Chips and visible quality changes during storage. The first step was conducted by making eel chips and determined the best combination treatment of flavor and fryer media using Anova. The best result will be packed using aluminium foil and quality changes during storage were analyze for 4 weeks with rganoleptic test parameters, moisture content, fat content, protein content, water activity, and FFA free fatty acid). The best eel chips that panelists preferred was 7% flavor addition and fryer media with 75% cooking oil, 25% margarine. Eel chips produced had characteristic of moisture content 3.01%, 6.23% ash content, 18.88% fat content, 52.56% protein content, fiber content of 2.48% and 16.94% carbohydrate content. During 4 weeks of storage, eel chips has increased the value of Moisture content, water activity, and FFA levels. While the fat content, protein content and preferance has decreased.