Abstract
Eel (Monopterus albus) is one of the fisheries commodities commonly used as food material in Indonesia. An innovation to attract more people to consume this high nutrient commodity is by diversifying eel into a galantine. This study investigated the effect of different eel composition and heat processing techniques on the sensory, nutrient, and microbiology quality of the eel galantine. Four different eel galantine formulas were examined, viz. steaming + 5% eel (A), steaming + 10% eel (B), grilling + 5% eel (C), and grilling + 10% eel (D). The sensory, nutrient, and microbiology quality of the samples were analyzed. The study indicated that the panelists preferred sample C's appearance and aroma. The protein, moisture, ash, and fat content in all samples met the Indonesian National Standard (SNI) requirement. Sample B had higher vitamin A compared to sample D. The Total Plate Count parameter did not meet the requirement.
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