{'fraction_non_alphanumeric': 0.04022191400832178, 'fraction_numerical': 0.013869625520110958, 'mean_word_length': 4.987551867219917, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
The Effect of Cooking Process on Nutritional Composition of Lais Fish (Cryptopterus sp.)

Research has been carried out on the effect of the cooking process on the nutrient composition of Lais Fish (Cryptopterus sp.). The purpose of this study was to ascertain the effect of the cooking process, they are frying, boiling, steaming, and roasting on the nutritional content of Lais Fish (Cryptopterus sp.). The analysis carried out include analysis of water content, carbohydrate content, protein content, fat content, and ash content. The analyzed food ingredients were divided into 4 forms of treatment that is fried, boiled, steamed, and roasted. The method used are the analysis of water content using the oven method (Thermogravimetry), carbohydrate content using clegg anthrone method, protein content using the Kjeldahl method, fat content using the Soxhlet method, and ash content using the furnace method. The results showed that each cooking process had different levels of nutrients. The highest protein was found in steaming process at 20.05%; Fat (12.08%), carbohydrates (24.73%), and ash content (8.59%) were highest in frying process, while the highest water content was in boiling process (62,85%). The high or low of these nutrient levels due to the temperature and the longer of the cooking process. However, the most important thing in food processing is that food can have high nutritional value and be safe for consumption.