Effect of Electric Food Dehydrator Temperature on Proximate, Texture and Sensory Characteristics of Soft-Boned Milkfish (<i>Chanos chanos</i>)

Abstract One of the most significant fisheries products in Central Java, including Pemalang Regency, is milkfish. People are encouraged to process milkfish into a variety of foods, including soft-boned milkfish (SBM), due to its high production. SBM made in Pemalang Regency had a limited shelf life when stored at room temperature due to its high moisture content, which was approximately 58.51%. The purpose of this study was to determine the effect of different temperature of electric food dehydrator on the proximate, texture and sensory characteristics of SBM. The experiment was conducted in the laboratory with different drying temperature (50, 60 and 70°C) for 30 minutes using a Completely Randomized Design. The test parameters used were proximate contents (water, protein, fat and ash content), hardness, and sensory. The results showed that different temperatures had a significant effect (P&lt;0.05) on the water, protein, fat, ash content, hardness, and hedonic value of SBM. The water content of SBM decreased with increasing drying temperatures, however at a temperature of 50°C the water content (50.25%) decreased more than those dried at 60 and 70°C. The highest protein content (25.46%) was observed for SBM dried at a temperature of 50°C. Ash content increased with increasing temperature, but no difference on fat content among samples were noticed (P&gt;0.05). The lowest texture (551.06 gf) and the highest (737.31 gf) were detected in the control and dried SBM at a temperature of 70°C, respectively. The SBM dried at 50°C showed higher hedonic value of appearance and texture compared to control. However, all samples in this study were preferred by the panelists. Although the panelists favoured the texture and appearance of SBM, using a temperature of 50°C can decrease its water content while maintaining its protein content.