The Effect of the Long Heating Process on Favorite Level of Presto Hampal Fish (Hampala macrolepidota)

Hampal fish (Hampala macrolepidota) is an underutilized freshwater species with potential as a consumption fish. This study investigated the optimal heating duration for presto processing to maximize consumer preference. Research was conducted using experimental methods with three heating time treatments (60, 90, and 120 minutes) and 20 semi-trained panelists. Hedonic testing evaluated appearance, aroma, taste, and texture, while proximate analysis determined nutritional composition. Results demonstrated that the 120-minute heating treatment was most preferred by panelists with scores of 7.1 (appearance), 7.5 (aroma), 7.8 (texture), and 7.9 (taste). Proximate analysis of the optimal treatment showed water content of 36.38%, protein 25.64%, fat 9.27%, and ash 3.43%. The presto technique successfully softened fish bones and spines while concentrating nutritional value through extended heating at high temperature and pressure.