The changes in protein content, moisture content, and organoleptic pindang of auxis thazard due to re-boiling stored in cold temperatures

Abstract

This research used descriptive method for analyzing the change of protein content, moisture content, organoleptic as a result of Auxis thazard boiling for many times. The result showed that there will be a dropping of protein content and moisture content of boiled fish at every time to be boiled for many times until storage for 72 hours. According to organoleptic, storage boiled fish during 72 hours starts getting a change to worse way with condition such as part of fish head with the body had already broken, part of tail had already broken, the color of fish had been increasingly pallid, the face of fish had been dry especially part of head had been very dry, the taste started to stray from delicious, the odor began to smell iron rust, texture of the fish had been rough. In the whole, the organoleptic value at the storage for 24 hours the panelist giving the value like (7.39) the storage during 48 hours’ likes (6.80) and the storage during 72 hours’ panelist giving the value more or less likes (6.22). From this research to be suggested to the Producer maximum to storage and re-boiling Auxis thazard only 48 hours.