The Effect Of The Decreased Fish Quality To The Chemical Quality Flour Of Fish Treated By Traditional Method

Firmansyah Anas Annafi

Abstract: This study is aimed to determine treatment effect on the long decline of fish quality to fish flour chemical quality processed by traditional methods. Quality parameters studied includes moisture content (%), protein content (% db), fat content (%), ash content (%), and yield (%). Long decline of the quality of treatment consists of 0 hours, 6 hours, 12 hours, 18 hours, and 24 hours.
The results showed that the long decline of the quality of fish had significant effect (p <0.05) on the levels of protein, fat, water and fish meal qualities. The longer the deterioration of quality of fish, the higher water and the - fat content, whereas protein levels decreased.
The best treatment was kept the fish for 0 hours and 6 hours. Quality value resulting from treatment of 0 hours were 3.26%, 56,37%, 6,93%, 20,68% and 15.61% for water content, protein content, fat content, ash content and yield, respectively and for the 6 hour were 4.60%, 55.60%, 8.41%, 21.39% and 13.38% for water content, protein content, fat content, ash content and yield, respectively.
Keywords: fish meal, quality, long decline