Pembuatan “Fish Finger” dari Ikan Bandeng (Chanos chanos) dan Nilai Gizinya

Abstract

Fish fingers is a fish diversification product which is made of either sliced fish meat or ground meat or surimi. The meat is then battered and breaded; after that it is prefried and frozen. The study showed that the products contain highly in protein. Results also showed that the products battered by either wheat dough or maizena dough are prefered than the cassava one. The product also is likely to be kept under low temperature in order to extend shelf life, because it still contains high in moisture and fat.