PEMANFAATAN BY-PRODUCT HASIL EKSTRAKSI ALBUMIN BERUPA DAGING IKAN GABUS MENJADI PRODUK TEPUNG DENGAN PENAMBAHAN BAWANG PUTIH

By-product is a by-product or secondary product produced from a production
process. Snakehead fish is known for its high protein content. One way to utilize byproducts is to carry out further processing of the resulting by-products. This study aims to
determine the effect of the form of addition and concentration of garlic on flour products
from snakehead fish meat by-products. This study was conducted using the Randomized
Block Design (RBD) method with 3 treatments (chopped garlic, garlic juice, and garlic
flour) consisting of 3 levels (0%, 1%, and 3%). The results showed that the addition and
concentration of garlic were known to not provide significant differences in the water
content, fat content and density of kamba, but there were significant differences in the
protein content and organoleptic properties of snakehead fish meat waste flour products.
In the organoleptic test, it was found that the treatment with the highest level of preference
was owned by sample A3 (3% chopped onion) with an average value of 3.52.