Energy Sources for Soft Bone Milkfish Cooking Toward Time and Cost Efficacy

Abstract

This study assesses the time and cost efficiency of LPG (Liquefied Petroleum Gas) and electricity for cooking soft bone milkfish (Bandeng Presto). An experimental approach was employed, where the weight of the milkfish served as the controlled variable, systematically varying across different cooking sessions. This manipulation of the milkfish's weight allowed us to investigate the comparative efficacy of LPG and electricity as energy sources for cooking. The experiment involved collecting numerical data on cooking time and cost, which were critical in addressing our research questions. Our findings revealed that LPG exhibited remarkable time efficiency, consistently resulting in shorter cooking durations and quicker boiling points than electricity. On cost-effectiveness, electricity emerged as the preferred choice for soft bone milkfish cooking, offering reduced expenses in terms of energy consumption, particularly when utilising commercial electricity. These results shed light on the practical implications of choosing between LPG and electricity for cooking soft bone milkfish and provide valuable insights for consumers and culinary establishments seeking to optimise their cooking methods.