Processing and Utilization of Natural Resources of Gulamah Fish with Boiling and Steaming Method

Abstract

This study aims to utilize marine products to be processed into useful and economically valuable products. This research activity was carried out in Sentang Village, Teluk Mengkudu District, Serdang Berdagai Regency. The choice of this location is because it is near the sea and has the potential for abundant natural resources of marine products. Fishermen’s catches do not all have a selling value, for example, small fish such as gulamah fish. In this study, gulamah fish was used as a raw material in the process of making the fish meal. Fish meal is processed by boiling and steaming methods. The fish meal obtained will be analyzed for its nutritional value in the form of water content, protein content, fat content, and salmonella. Fish meals using the boiling method produced better fat content than the steaming method, namely 5.44%, while fish meals using the steaming method produced better water content and protein content than the boiling method, namely 5.52%, and 6.35%. but, Fish meals with a positive steaming method contain salmonella bacteria.