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One type of trash fish that has potential in the waters of West Sumatra is peperek fish, but most of it is still not used. To increase the economic value of the peperek fish, one of them can be processed into fish meal. The problem that is often encountered is the quality of fishmeal that is not uniform and does not meet SNI Number 2715: 2013. This study aims to determine the differences in yield of peperek flour and quality of peperek fish meal processed using conventional pans, pressure cookers and microwave ovens. The research began with a study of the availability of peperek fish and continued with the manufacture of fish meal. Furthermore, an analysis of the fish meal obtained was carried out. The results showed that peperek fish accounted for 58.82% of the total trash fish. The yields of trash fish meal obtained from the use of conventional pans, pressure cookers and microwave ovens were 19.04%, 20.04% and 22.03%, respectively. The chemical analysis results of peperek fish meal were also obtained successively from the three treatments, namely the moisture content of 9.03%, 8.08% and 7.02%; ash content 5.68%, 5.46% and 6.16%; protein content of 71.35%, 69.88% and 68.80%; fat content 14.61%, 14.22% and 17.09%. The results showed that the use of a microwave oven could produce peperek fish meal with the highest yield with a slightly lower protein content compared to other boiling methods, but still included in A quality fish meal based on SNI Number 2715: 2013.

One type of trash fish that has potential in the waters of West Sumatra is peperek fish, but most of it is still not used. To increase the economic value of the peperek fish, one of them can be processed into fish meal. The problem that is often encountered is the quality of fishmeal that is not uniform and does not meet SNI Number 2715: 2013. This study aims to determine the differences in yield of peperek flour and quality of peperek fish meal processed using conventional pans, pressure cookers and microwave ovens. The research began with a study of the availability of peperek fish and continued with the manufacture of fish meal. Furthermore, an analysis of the fish meal obtained was carried out. The results showed that peperek fish accounted for 58.82% of the total trash fish. The yields of trash fish meal obtained from the use of conventional pans, pressure cookers and microwave ovens were 19.04%, 20.04% and 22.03%, respectively. The chemical analysis results of peperek fish meal were also obtained successively from the three treatments, namely the moisture content of 9.03%, 8.08% and 7.02%; ash content 5.68%, 5.46% and 6.16%; protein content of 71.35%, 69.88% and 68.80%; fat content 14.61%, 14.22% and 17.09%. The results showed that the use of a microwave oven could produce peperek fish meal with the highest yield with a slightly lower protein content compared to other boiling methods, but still included in A quality fish meal based on SNI Number 2715: 2013.

One type of trash fish that has potential in the waters of West Sumatra is peperek fish, but most of it is still not used. To increase the economic value of the peperek fish, one of them can be processed into fish meal. The problem that is often encountered is the quality of fishmeal that is not uniform and does not meet SNI Number 2715: 2013. This study aims to determine the differences in yield of peperek flour and quality of peperek fish meal processed using conventional pans, pressure cookers and microwave ovens. The research began with a study of the availability of peperek fish and continued with the manufacture of fish meal. Furthermore, an analysis of the fish meal obtained was carried out. The results showed that peperek fish accounted for 58.82% of the total trash fish. The yields of trash fish meal obtained from the use of conventional pans, pressure cookers and microwave ovens were 19.04%, 20.04% and 22.03%, respectively. The chemical analysis results of peperek fish meal were also obtained successively from the three treatments, namely the moisture content of 9.03%, 8.08% and 7.02%; ash content 5.68%, 5.46% and 6.16%; protein content of 71.35%, 69.88% and 68.80%; fat content 14.61%, 14.22% and 17.09%. The results showed that the use of a microwave oven could produce peperek fish meal with the highest yield with a slightly lower protein content compared to other boiling methods, but still included in A quality fish meal based on SNI Number 2715: 2013.

One type of trash fish that has potential in the waters of West Sumatra is peperek fish, but most of it is still not used. To increase the economic value of the peperek fish, one of them can be processed into fish meal. The problem that is often encountered is the quality of fishmeal that is not uniform and does not meet SNI Number 2715: 2013. This study aims to determine the differences in yield of peperek flour and quality of peperek fish meal processed using conventional pans, pressure cookers and microwave ovens. The research began with a study of the availability of peperek fish and continued with the manufacture of fish meal. Furthermore, an analysis of the fish meal obtained was carried out. The results showed that peperek fish accounted for 58.82% of the total trash fish. The yields of trash fish meal obtained from the use of conventional pans, pressure cookers and microwave ovens were 19.04%, 20.04% and 22.03%, respectively. The chemical analysis results of peperek fish meal were also obtained successively from the three treatments, namely the moisture content of 9.03%, 8.08% and 7.02%; ash content 5.68%, 5.46% and 6.16%; protein content of 71.35%, 69.88% and 68.80%; fat content 14.61%, 14.22% and 17.09%. The results showed that the use of a microwave oven could produce peperek fish meal with the highest yield with a slightly lower protein content compared to other boiling methods, but still included in A quality fish meal based on SNI Number 2715: 2013.