Riyanto, Slamet2013-01-092013-01-092013-01-09sumarnihttp://repository.unri.ac.id:80/handle/123456789/1292The research was intended to evaluate the effect of boiling time on Quality of boiled fish. Fish weighting 40-50 gram each was taken from a fish market in Pekanbaru. The fish was transported to the laboratory of Fish Processing Technology, and made for boiled fish. Three boiled fish were prepared with different boiling time: 30, 45 and 60 minutes. The boiled fish were evaluated for sensory quality, moisture, protein, lipid, ash content and bacterial count. The results indicated that the boiled fish boiled for 60 minutes was the best quality product. The boiled fish was characterized by moisture 69,02% – 75,96%, protein 8,39% – 15,56%, lipid 1,15% – 3,19%, ash content 1,28% – 3,13% and bacterial count 9,17x102 – 2,60x103.otherBoiled fishThynnichthys polylepisSensory qualityBacterial countArticle