Efek Perlakuan Pendahuluan Terhadap Kandungan Nutrisi Makro Rendang Belut

Abstract

Eel (Monopterus albus Zuieuw) is a much prefered food because the taste is good, and the potential spread evenly, high nutrient content and medicinal. Product of eel rendang can be an alternative to increase consumer acceptance and provide meaningful choices for food lovers of the eel. Research conducted with a variety of pre-treatment of raw materials in the form of fresh eel, baked and fried eel before the cooking of rendang, and then analyzed the nutritional content that includes water content, proteins, fats, organoleptic and resistance storage consisted of moisture content, peroxide number and organoleptic visually. Research results showed that the best treatment was the use of baked eel first before cooking process as the preferred flavor, texture, and aroma with the score were 4,7 ; 4,8 and 4,3 respectively. The chemical testing showed low content of fat and water that was 9.93{%} and 24.42{%} respectively and high protein content that was 32,02{%}. The product still resistant until 3 months of storage with water content 16,2{%} and peroxide number 9,2 as well as flavor, aroma and texture were still good.