The Effect of Different Steaming Duration on Water Content of Golden Goatfish (Upeneus sulphureus) Nugget
Keywords:
steaming duration, fish nugget, water content, Upeneus sulphureus, food preservationAbstract
This study aimed to determine the effect of different steaming durations (20, 30, 40, and 50 minutes) on the water content of golden goatfish (Upeneus sulphureus) nugget. The research employed a completely randomized design (CRD) with four treatments and six replications. Water content was analyzed using one- way ANOVA followed by the Least Significant Difference (LSD) test. The results showed that steaming duration significantly affected the water content (F = 23.64; p < 0.01). The lowest water content (57% ) was achieved at 50 minutes of steaming, while the highest (65%) was at 20 minutes. Longer steaming times reduced water content and extended shelf life up to 3 days. These findings indicate that steaming duration is a critical factor in producing nuggets with lower water content and better durability, supporting quality control in fish-based processed products.
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