Characteristics of Fish Meal Meat of Catfish (Clarias gariepinus, Burch.)

This research aims to analyze the characteristics of African catfish meat flour which is obtained from the process of steaming, boiling and without heating before the African catfish meat is dried. This research starts from March 10 2023 to April 20 2023 at the Fisheries Product Processing Technology Laboratory, Faculty of Fisheries and Marine Sciences-Padjadjaran University, Jalan Raya Jatinangor KM 21, Sumedang-Indonesia. The method used was experimental with three treatments, the method of heating African catfish meat before the drying process in the manufacture of African catfish meat flour. The obtained African catfish meat meal was then observed or measured for its yield, water content, water absorption, pH and organoleptic properties (aroma, texture and color). Observations were made three times (triplo). The data obtained were analyzed descriptively. Based on the results of research on the characteristics of African catfish meat flour obtained from the steaming process on fish meat before drying are as follows: flour yield 12.20%, water content 5.33% , water absorption 1.77%, pH 5.9 and organoleptic description of dark yellow color, slightly fishy aroma and smooth texture. The characteristics of African catfish meal obtained from the boiling process of the fish meat before drying are as follows: 11.39%, moisture content 4.87%, water absorption 1.97%, pH 6.05 and organoleptic description of brownish yellow color, fishy aroma and slightly rough texture. The characteristics of African catfish meal obtained from the process without heating the fish meat before drying are as follows: 12.37%; water content 5.74%, water absorption 1.62%, pH 5.95 and organoleptic description of pale yellow color, fishy aroma and slightly rough textur