Virtual Booth

Ikan gelama (Pennahia argentata) is commonly used to make gelama bekok. But it is seasonal and sometimes hard to find, which can make difficult for sellers to restock. This project investigates whether ikan kerisi (nemipterus japonicus) can be a suitable alternative. In the experiment, 3 types of fish (ikan gelama as control fish, ikan kerisi and ikan selayang) were brined in the same salt solution for 4 hours and then fried using the same method. The crispiness of each fish was evaluated using a 1-5 scale. Results showed that ikan kerisi became crispy and had almost a similar texture to gelama, while ikan selayang was less crispy. This suggests that ikan kerisi can be a practical and reliable alternative for gelama bekok, helping food sellers continue their business even when gelama is not available. This project demonstrates a simple, local and effective solution to a real-life problem.