Study of the effect of processing techniques on the quality of galantine made from milkfish (Chanos chanos)

Milkfish (Chanos chanos) is one of the commonly consumed fishery commodities in Indonesia. However, diversification processed products from milkfish, such as pindang (fish brine) and soft bone considered too simple. Whereas, milkfish has a high nutritional content. An innovation to attract more people consume this highly nutritious commodity process it into fish galantine. galantine with basic ingredients bread flour, eggs that are seasoned then molded at temperatures. The making includes preparing raw materials, scaling gutting fish, mincing meat, mixing other ingredients, molding, processing. Fish generally made through high-temperature processing, roasting steaming. Different processing techniques can affect quality Therefore, research aimed assess effect composition different techniques: formulations were by giving proportions minced meat treatments: 5%, 10%, 15%. After that, galantines Furthermore, formulation highest hedonic scale score was duplicated using technique. results four treatments tested for proximate composition, vitamins, minerals. evaluation steaming showed 15% proportion had score. test addition caused significant differences water, ash, total fat, carbohydrate, protein, potassium contents. In addition, technique also all parameters tested.Keywords:MilkfishFish galantineSteamingRoasting