Appropriate Technology in Producing Nila Nyat-nyat (Oreochromicus niloticus): Research on the Effect of Differences in Cooking Time with the Quality of Nila Nyat-Nyat I GDE SURANAYA PANDIT1,2, PANDE AYU NAYA KASIH PERMATANANDA3*, KRSNA YUDHA1
1Department of Fishery and Marine, Faculty of Agriculture, Universitas Warmadewa, Denpasar 80235
2Postgraduate Program, Universitas Warmadewa, Denpasar 80235
3Department of Pharmacology and Pharmacy, Faculty of Medicine and Health Science, Universitas Warmadewa, Denpasar 80235
4Department of Fishery and Marine, Faculty of Agriculture, Universitas Warmadewa, Denpasar 80235
Abstract
The right time for cooking nila nyat-nyat is very influential on subjective and objective value of nila nyat-nyat. The goal of this study was to determine the best time in cooking tilapia in order to get the best quality of nila nyat-nyat. The research was conducted at the Laboratory of the Faculty of Agriculture, Warmadewa University and the Faculty of Food Technology, Udayana University. This research used experimental method with completely randomized design of single factors with 6 different treatments and 4 replications. Quality assessment includes subjective tests through organoleptic analysis such as appearance, texture, odor, and taste, and also objective tests or nutritional analysis, such as water, fat, protein, and ash content. Statistical analysis with anova showed that the difference in cooking time gave significant influence in the organoleptic quality and nutritional value of tilapia (p value < 0.01). From this research, we conclude the best time for cooking tilapia was 30 minutes.
Keywords: cooking time, nila nyat-nyat, nutritional value, organoleptic quality, tilapia
