Reserch Step

2.3. Reserch Step

2.3.1 Fish Fillet Preparation

Big size tilapia fish is cut in head area and discard the entrails, weed the shell, wash in running water so will get a headless fish pieces without entrails, free of dirt, blood and mucus. The next step is slice the fish from behind the rear fins gill until behind the head and go to front slice in front area in order ribs to head where the slicer cut the bone thorn. Then, slice from the head area to the tail with knife and make the angle on the ribs and aligned with knife, after that take off the fillet from the rib immediately. Reverse the fish and do the same thing of the slice process. The next step is prepare the season and mix the flour based on the formulation. Therefore, the raw material formulation of tilapia fish fillet chips is in Table 1 .

Table 1. Raw Material Formulation of Tilapia Fish Fillet Chips Making

Material

Treatments

R 100 T 0 R 80 T 20 R 70 T 30 Tilapia Fish

1000 gr Rice Flour

1000 gr

1000 gr

455 gr Tapioca Flour

650 gr

520 gr

195 gr Water

0 gr

130 gr

500 ml Salt

500 ml

500 ml

10 gr Garlic

10 gr

10 gr

37,5 gr Conander

37,5 gr

37,5 gr

5 gr Source: Susi Hartati (2014)

5 gr

5 gr

Sept ember 8 th – 9 th 2015, Facult y of Biot echnology – Universit as At ma Jaya Yogyakart a

2.3.2 Tilapia Fish Fillet Chips Making

Tilapia fish fillet is flavoured with the grind seasoning (salt, garlic and coriander) in ±

10 minutes so the fish will be flavoured. Then, pour it into the mixture of rice flour and tapioca flour fit with the formulation with being inverted. Next, fried in hot oil temperature of about 185 ° C-190 ° C for 15 minutes, drained, cooled further chips, then, packed in 0.08 mm polyethylene packaging plastic, the packaging is sealed using a sealer, and labeled according to treatment and stored at room temperature according to treatment retention time (3 weeks, 6 weeks, 9 weeks), then performe chemical analysis and organoleptic analysis after the chips are stored. The research sample can be seen in Figure 1.

Figure 1. Chips Tilapia Fish Fillet

2.3.3 Sample Analysis

Samples in the form of chips fillets of tilapia are stored according to the treatment performed chemical analysis that includes: water content method Thermogravimetri (AOAC, 1995), protein content method Micro Kjedahl (AOAC, 1995; Slamet Sudamandji et al ., 2007) and levels of TBA (thiobarbituric acid, Tarladgis methods, to detect rancidity in products) (Anton Apriantono et al. , 1989) and organoleptic analysis including color, flavor and crispness (scoring test method) and the liking overall Hedonic Test. There are five color scores and its criteria: 1. Dark brown, 2. Brown, 3. Yellow brown, 4. Yellowish, 5. White Yellowish. There are also five flavor scores and its criteria: 1. Not savory, rancid; 2. Less savory, slightly rancid; 3. Slightly savory, slightly rancid; 4. Savory, not rancid; 5. Very savory, not rancid. There are also five crispness scores and criteria: 1. Not crispy (soggy), 2. Less crisp (rather sluggish), 3. Slight crisp, 4. Crisp , 5. Very crisp. Next, there are seven liking scores and its criteria: 1. Do not like at all, 2. Dislikes, 3. Do not like it much, 4. Rather like 5. Like, 6. Like it very much.