Characteristics of Tilapia Meat Meat (Oreochromis niloticus)

This research aims to analyze the characteristics of tilapia meat meal which was given pre-treatment, namely steaming and boiling as well as control (without heating) prior to the drying process. The research method used is experimental. There are three types of treatment used before the drying process, namely boiling, steaming and control (without heating). The obtained tilapia meat meal was measured for its yield, water content, pH, and observed for its organoleptic properties. The data obtained were analyzed descriptively. Based on the results of research on the characteristics of tilapia meat flour obtained from the steaming process on fish meat before drying are as follows: yield of flour 11.0 4 % ±0.64; water content 6 ±0.5%; pH 6.4 0 ± 0.01; and organoleptic description of golden yellow color, savory aroma and smooth texture. The characteristics of tilapia meat flour obtained from the boiling process on fish meat before drying are as follows: yield of flour 11.99% ± 0.41; water content 8 ±0.5%; pH 6.23 ± 0.23; and organoleptic description of the white color of beach sand, savory aroma and fine texture. The characteristics of tilapia meat flour obtained from the process without heating the fish meat before drying are as follows: yield of flour 12.17% ± 0.53; water content 9 ±0.5%; pH 6.03 ± 0.20; and organoleptic description of light brown color, aromatic and coarse texture.