Proximate and Hedonic Analysis of Pepetek Fish (Leiognathus sp.) Presto in Benteng Kota Village

Abstract

Pepetek fish are considered trash fish so management needs to be carried out to increase the added value and use value of the fish. This research aims to analyze the nutritional content of fresh pepetek fish and presto pepetek fish and analyze the level of consumer preference for presto pepetek fish. The method used in this research was experimental, namely making presto pepetek fish products, with 3 different boiling treatments, namely 30 minutes (P1), 45 minutes (P2), and 60 minutes (P3). The water content of fresh pepetek fish is 73.94%, the water content of presto pepetek fish is P1 (72.10%), P2 (71.02%) and P3 (70.29%). The ash content of fresh pepetek fish is 3.57%, the ash content of presto pepetek fish is P1 (5.48), P2 (5.70%) and P3 (5.81%). The protein content of fresh pepetek fish is 18.27%, the protein content of presto pepetek fish is P1 (20.20%), P2 (21.53%) and P3 (20.77%). The fat content of fresh pepetek fish is 3.99%, and the fat content of presto pepetek fish is P1 (5.00%), P2 (3.81%) and P3 (5.77%). The level of consumer liking for processed pepetek presto fish falls into the like category on a scale of 7-8, namely like it to really like it.