The Effect of Boiling Time on Proximate and Sensory Characteristics of Rice Paddy Eel Flour (Monopterus albus Zuieuw)

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	The Effect of Boiling Time on Proximate and Sensory Characteristics of Rice Paddy Eel Flour (Monopterus albus Zuieuw)
Article 239, Volume 29, Issue 4, July and August 2025, Page 3363-3372 PDF (241.33 K)
DOI: 10.21608/ejabf.2025.450216
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Author
Candra et al.
Abstract
Eel is a fish with high nutritional content that provides significant health benefits. However, its snake-like appearance makes it less popular as a food source. To increase its economic value and utilization, eel can be processed into various products, one of which is a semi-finished product in the form of eel flour. This study aimed to determine the effect of boiling time on the proximate and sensory characteristics of rice field eel flour. A completely randomized design (CRD) was used with four treatments and three replications for proximate analysis (water, ash, protein, fat, and carbohydrates), as well as 20 replications for hedonic quality tests (appearance, aroma, color, and texture). The results showed that the best treatment was obtained at a boiling time of 20 minutes, producing rice field eel flour with a water content of 13.32%, ash content of 5.00%, protein content of 67.44%, fat content of 2.90%, and carbohydrate content of 11.34%. The hedonic quality scores were 6.8 for appearance, 6.5 for color, 6.1 for aroma, and 7.5 for texture.
Keywords
Rice field eel; Rice field eel flour; Boiling; Proximate; Sensory


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