CD Skripsi

Pengaruh Pemanasan Microwave Terhadap Kandungan Protein Tepung Ikan Tembakul (Periophthalmus Minutus)

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ABSTRACT

This study was aimed to examine the effect of microwave heating on the protein content of mudskipper (Periophthalmus minutus) fish flour. The method used was experimental and composed as Completely Randomized factorial Design (CRFD) by consists of 2 factors, namely factor A is the power with three treatment levels (A1 400, A2 500, and A3 600 watts) and factor B is time with 2 treatment levels (B1 50 and B2 60 minutes). Parameters tested include chemical composition testing, a yield and physical appearance of fish flour. The results showed that the chemical composition in mudskipper meat was 78.54% water (WW), 88.89% protein (DW) and 6.57% ash (DW). The heating with the best treatment was A3B2 (600 watts, 60 minutes) with an 84.17% yield, 5.16% water (WW), 87.51 % protein (DW), 6.19% ash (DW) and 53.17% total amino acid (DW). Power consumption and heating time in a microwave was different, indicating the physical appearance of flour fish with a fine texture, uniform and passed on a 60 mesh filter with the color of fish flour were brownish-yellow. The greater power and length of heating time using a microwave causes the color of flour to brown, but the color tends to affect the drying time. The longer of heating time using a microwave tends to darken of flour color.

Keywords: Protein, mudskipper, microwave, flour.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 119 (0069)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2019

Deskripsi Fisik

v, 52 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 119 (0069)

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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