Aspects of nutrition, microbiological and organoleptic of trash fish tempura with various concentrations of garlic (Allium sativum)

Abstract

Kaswinarni F. 2015. Nutritional, microbiological and organoleptic aspects of trash fish tempura with various concentrations of garlic (Allium sativum). Pros Sem Nas Masy Biodiv Indon 1 (1): 127-130. Trash fish is relatively abundant but has little or no market value. To increase its economic value and to improve food security, trash fish can be utilized as a food product, specifically as tempura. This study aims to analyze nutritional properties (protein and fat content), organoleptic aspects (taste, aroma, texture and crispness) and bacterial content of trash fish tempura made with various concentrations of garlic. The study is set on the Completely Randomized Design with 4 treatments, namely P1: 768 grams of trash fish meat + 0 grams of garlic + 80 grams flour, P2: 743 grams of trash fish meat + 25 grams of garlic + 80 grams flour, P3: 781 grams trash fish meat + 50 grams garlic + 80 grams flour, and P4: 693 grams of trash fish meat + 75 grams of garlic + 80 grams flour. Each treatment was repeated 4 times. Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan's Multiple Range Test (UJGD), and organoleptic test. This research was conducted at the Laboratory of Biology, University of PGRI Semarang. The results show that any increase of garlic concentration delivered no effects on protein content, but gives effects on the fat level in the tempura. Organoleptic tests show the influence of the treatments on taste, texture, aroma and crispness. While the bacterial content was decreasing as the concentration of garlic on trash fish tempura was increased.