ABSTRACT
A study of the optimation of processing time to produce highly acceptable "bandeng presto" was conducted by cooking \u275. 1 of milidish (Chanos chanos) at 121°C and charatecterization of H. I the physical and chemical properties 15psi.
Increasing cooking time gave softer fishbone and meat as shown by increasing water holding capacity (WHC) and score
given by panelists. Cooking at high temperature decreased
protein solubility, however by increasing time of cooking result
in increasing in protein solubility
The preferences of panelists were affected by appearance
and flavour "bandeng presto" products. Cooking of milkfish aT121°C and 15psi for 60 minutes produced highly acceptable
"bandeng presto" containing about 3% salt base on appearance, bone and meat softness, and flavou
