lautnusantara.comThis study aimed to evaluate the nutritional content and consumer acceptance of bottled pindang made from carp (Cyprinus carpio). The methods included proximate analysis to determine moisture, protein, fat, and ash contents, as well as an organoleptic test by 25 semi-trained panelists to assess taste, aroma, texture, and appearance. The results showed that bottled pindang carp contained 19.8% protein, 7.4% fat, 65.2% moisture, and 1.3% ash. Organoleptic testing indicated high consumer acceptance, with average scores above 7 (“like” category). Thus, bottled pindang carp is considered a nutritious, practical processed fish product with promising market potential.

1. Introduction

Carp (Cyprinus carpio) is a commonly consumed freshwater aquaculture commodity in Indonesia, known for its high protein content and ease of cultivation. However, the abundance of carp during harvest seasons often exceeds market demand and preservation capacity, increasing the risk of spoilage.

Processing fish into ready-to-eat products is one strategy to extend shelf life and increase added value. One such innovation is bottled pindang—a traditional Indonesian dish in which fish is cooked with spices, packed in glass bottles, and sterilized through high-pressure heating. This method retains the authentic flavor of pindang while enhancing product longevity and portability.

This study aims to evaluate the nutritional value and consumer acceptance of bottled pindang carp, supporting the development of nutritious, market-friendly local fish products.

2. Research Methodology

2.1 Materials and Equipment

Fresh carp (300–400 g per fish) was used as the main ingredient. Spices included shallots, garlic, turmeric, galangal, bay leaves, and salt. Heat-resistant glass bottles with metal lids were used for packaging. Key equipment included a stove, pressure cooker, analytical balance, drying oven, and autoclave.

2.2 Bottled Pindang Preparation

The fish was cleaned, gutted, and cut into suitable sizes. Spices were ground and added into the bottle along with the fish. The bottle was sealed and sterilized at 121°C for 30 minutes using an autoclave. After cooling, the product was stored at room temperature for 24 hours before analysis.

2.3 Proximate Analysis

Proximate analysis was conducted using AOAC (2016) standard methods:

• Moisture content using oven drying at 105°C

• Protein using the Kjeldahl method

• Fat using Soxhlet extraction

• Ash by incineration at 550°C

2.4 Organoleptic Test

An organoleptic (hedonic) test was conducted with 25 semi-trained panelists using a 9-point scale (1 = dislike extremely, 9 = like extremely). Parameters assessed were taste, aroma, texture, and appearance. Data were analyzed descriptively.

3. Results and Discussion

3.1 Nutritional Content of Bottled Pindang Carp

Table 1. Proximate Composition of Bottled Pindang Carp

The product showed high protein content, indicating its potential as a protein-rich food. Moderate fat levels enhance flavor and stability, while the moisture level emphasizes the importance of proper sterilization and packaging. The low ash content suggests minimal residual minerals.

3.2 Consumer Acceptance

Table 2. Average Organoleptic Scores

Taste and texture received the highest ratings, indicating favorable sensory characteristics. The transparency of the bottle allows the visual appeal of the product to be appreciated, contributing to positive perception.

3.3 Product Development Implications

With its good nutritional profile and high acceptance, bottled pindang carp shows potential as a convenient, healthy, and value-added fish product. It may support diversification of fish-based foods and increase the marketability of local aquaculture commodities.

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