CD Skripsi

Karakteristik Profil Asam Amino Pada Daging Dan Jeroan Teripang Pasir (Holothuria Scabra)

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This study aims to determine the differences of proximate content and amino acid profile in meat and viscera of sea cucumber (Holothuria scabra). The research method used is experimental method that is doing proximate test and amino acid profil from different source of raw material i.e. meat and viscera of sea cucumber. The results showed that there are differences of proximate chemical content on meat (M) and viscera (V) of sea cucumber, where as water 78.83% (M) and 83.75% (V), ash 1.39% (M) and 1,66% (V), protein 16.63% (M) and 10.97% (V), fat 1.04% (M) and 1.87% (V) and carbohydrate content 2.11% (M) and 1.75% (V), respectively. There are 17 types of amino acids in sea cucumber, for essential amino acids there are 9 types (histidine, arginine, threonine, iso leucine, leucine, phenylalanine, alanine, lysine and methionine) and for non-essential amino acids there are 8 types (aspartic acid, glutamic acid, serine, glycine, alanine, proline, tyrosine, and cysteine). The most content of amino acid in meat of sea cucumberis essential amino acid type lysin 8.37% and non-essential amino acid type glutamic acid 12.41%, whereas at viscera of sea cucumber most contain essential amino acid type arginine 2.65% and non essential amino acid type glutamic acid 5.37%.
Keywords: amino acid, Holothuria scabra, meat, viscera

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 118 (0032)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Kelutan - Teknologi Hasil Perikanan., 2018

Deskripsi Fisik

vi, 58 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 118 (0032)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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