PENGARUH LAMA PEMASAKAN IKAN BANDENG (Chanos chanos Forsk.) DURI LUNAK GORENG TERHADAP KANDUNGAN LISIN DAN PROTEIN TERLARUT The Effect of Cooking Duration Time of Fried Soft-Boned Milkfish (Chanos chanos Forsk) into Lysine and Dissolved Protein Content

Soft-boned milkfish is one of well known products from Central Java. The purpose soft-boned milkfish process is to produce soft-bone which is easy to eat. Commonly, people prefer a product which is ready to eat. However most people have not known the nutrition content after processing. The aimed of this study was to know the effect of different cooking duration time into lysine and dissolved protein content in fried soft-boned milkfish. The materials used in this research was milkfish (Chanos chanos Forsk). This research using Completely Randomized Design which 3 different treatments such as cooking duration on 90 minutes, 105 minutes, and 120 minutes in triplicates. All samples were analyzed for lysine content, dissolved protein content, moisture content, total protein, sensory value and fish bone hardness. The data was analized using analysis of variant (ANOVA). Honestly Significant Difference test was used to know the differences between treatment for parametric data. This result showed that the different fried soft-boned milkfish cooking gave significantly different (p<0.05) to lysine content, dissolved protein, moisture content and total protein. The best treatment was fried soft-boned milkfish which is cooked for 90 minutes with lysine content : 1,73 mg/g; dissolved protein 15,96%; moisture content : 37,42% and total protein : 32,36%; and sensory value of visibility (8,0); smell (7,5); taste (7,2); texture (7,9); and mucus (9,0).