Characteristics of Gurame Meat Meal (Osphronemus Goramy)

This research aims to analyze the characteristics of carp meat powder obtained from the process of steaming, boiling and without heating before the carp meat is dried. This research starts from March 8 2023 to April 10 2023 at the Fisheries Product Processing Technology Laboratory, Faculty of Fisheries and Marine Sciences-Padjadjaran University, Jalan Raya Jatinangor KM 21, Sumedang-Indonesia. The method used was experimental with three treatments, the method of heating carp meat before the drying process in making carp meat flour. The carp meat meal obtained was then observed or measured for its water content, water absorption, pH and organoleptic properties (aroma, texture and color). Observations were made three times (triplo). The data obtained were analyzed descriptively. Based on the results of research on the characteristics of carp meat flour obtained from the steaming process on fish meat before drying are as follows: 9.23% moisture content, 0.90% water absorption, pH 5.90 and an organoleptic description of creamy color, savory aroma and fine texture. The characteristics of carp meat meal obtained from the boiling process of fish meat before drying were as follows: 9.95% moisture content, 0.97% water absorption, pH 6.00 and organoleptic description of white bone color, savory aroma and fine texture. The characteristics of carp fish meal obtained from the process without heating the fish meat before drying were as follows: 11.35% moisture content, 0.89% water absorption, pH 5.9 and pale yellow organoleptic description, savory aroma and slightly rough texture.