Nile Tilapia Literature Review

Proceeding of 2013 International Seminar on Climate Change and Food Security ISCCFS 2013 Palembang, South Sumatra -Indonesia, 24-25 October,2013 163 Minimal Cooking Time Determination of Pepes Nile Tilapia Processed By Microwave Oven Riya Liuhartana 1+ , Gatot Priyanto 2 and Basuni Hamzah 2 1 The Fishery Faculty, University of PGRI Palembang 2 Department of Agricultural Technology, Faculty of Agriculture, University of Sriwijaya Abstract. The objective of this research was to determine the minimal cooking time of pepes nile tilapia Oreochromis niloticus processed by microwave oven. The treatment was the cooking time of raw pepes using microwave oven which consists of three levels 3, 4 and 6 minutes with three replications. The observed parameter was the well done state of pepes which was determined by microbial total plate count TPC, internal temperature and visual observation of pepes. The result of experiment show that all of the sample total plate count at three cooking time treatment levels were less than the maximum limit of microbial total plate count regulated by SNI. The internal temperatures of pepes at three treatment levels were above the minimum limit regulated by FSIS-USDA. Visual observations indicated that pepes has been cooked during 4 minutes was rare state while pepes processed for 5 and 6 minutes were well done state. It was concluded that minimal cooking time of pepes by microwave oven was five minutes. Keywords: Nile tilapia, microwave oven, pepes.

1. Background

Nile tilapia Oreochromis niloticus is a cultivable fish that its availability is not affected by the season. Nile tilapia can be processed into various products and dishes such as fish pepes , which is an traditional fish product from Indonesia. Fish pepes is prepared by steaming it for 30 minutes [1] . However, steaming could reduce the nutritional content of fish [2][3][4] . Beside steaming, microwave technology could be used to cook fish. The term ‗microwaves‘ is used for wavelengths between 1 m and 0.1 cm or for bands of frequencies between 300 MHz and 300 GHz [5] . There are plenty of related research studying about the effects of microwave cooking on the nutrient content of fish [6][7][8] . The research investigated the effects of microwave processing on pepes product. Cooking pepes with microwave oven was expected to reduce heating time and consequently minimize the nutritional content loss. The objective of this research was to determine the minimal cooking time of pepes nile tilapia Oreochromis niloticus by using microwave oven. Preliminary research indicated that nile tilapia fish can be cooked with microwave oven for five minutes.

2. Literature Review

2.1. Nile Tilapia

Pepes Nile tilapia Oreochromis niloticus is a nutritious animal food. Nutrient composition of fresh nile tilapia per 100 g edible portion is 77.81 of moisture, 1.04 of ash, 3.73 of fat and 19.04 of protein content, respectively [9] . Mineral content of dried nile tilapia in 7.5 of moisture content is 0.23 of phosphorus , 0.20 of calcium , 0.32 of potassium , 0.23 of magnesium , 0.12 of iron and 0.80 of sodium, respectively [10] . Nile tilapia can be processed into various products such as nile tilapia fillet, baby nile tilapia chips, shredded nile tilapia, smoked nile tilapia, sweet and sour nile tilapia, nile tilapia with bali seasoning [11] and pepes nile tilapia [1] . Pepes is an Indonesian traditional fish product made of fish and spices, wrapped with banana leaves and then cooked by steaming for 30 minutes. Fishes from seawater or freshwater could be used as raw materials for pepes [1] . Main spices which commonly used are shallot, garlic, red chilli, candlenut, ginger, turmeric, + Corresponding author. Tel.: +6282373631974 E-mail address : riya.liuhartanarocketmail.com Proceeding of 2013 International Seminar on Climate Change and Food Security ISCCFS 2013 Palembang, South Sumatra -Indonesia, 24-25 October,2013 164 lemon grass and salt, and alternatively tempoyak to produce pepes tempoyak . Tempoyak is a fermented durian product [12] .

2.2. Food Cooking by Microwave Oven