make jerky fish tilapia

Tilapia fish including fish that endeared by the community because of its maintenance is easy, relatively fast growth, and high production. Fish tilapia spread almost all over the country.
Fish tilapia has a body shaped like flattened sideways (compressed) and elongated.

On the body and tail there are vertical stripes each totalling 9 – 11 6 – 12 fruit and fruit. The eyes are relatively large and prominent it was part white. Body coloured silvery green until browned. The tip of the tail are colored pinkish fins. Length approx. + 15 cm and average weight is around 300 – 350 gr/tail.
Part of the fish that can be eaten approximately 56% of fresh whole fish parts. Per 100 gr meat contain 78.9 gr protein, 1.7 grams fat, 1 gram of minerals, and can produce 97 calories. Fish tilapia have nutritional value is high enough so that potential as a source of animal nutrition.
The production of Tilapia fish high enough it turns out cause its own problems. The abundance of fish availability in the market caused the price of Tilapia selling relatively low. As an effort to raise the selling price, the quantity of fish can be processed in advance to become jerky.
1. Main material
fish-tilapia
2. Additional material
-granulated sugar of 18%
garlic-0.25%
coriander-0.9%
-Salt 0.5%
-Salt to soak 30%
-Potassium sorbat 5%
The percentage of additional material based on the net weight of Tilapia fish are used.
3. How to create
a. Fish been weeded and slices of fillet-shaped, then washed and drained.
b. the fish is soaked in a solution of salt 30% for 5 minutes. The water used must be able to soak the entire fish.
c. fish are rinsed, and drained.
d. granulated sugar plus water, then boiled until somewhat thick.
e. the seasoning paste, then boiled and filtered (every 1 kg of fish used 30 ml water).
f. Liquid seasoning put into the sugar syrup while stirring.
g. Fish soaked in a solution of sugar and Spice for 12 hours, then drained.
h. Further fish put in a solution of potassium sorbat 5% (50 gr of potassium sorbat per 1 kg of fish), left + 1 minutes, then drained.
i. dried Fish; When using the oven, then drying temperature 70 degrees celsius.