CD Skripsi

Pengaruh Penggunaan Suhu Pengukusan Berbeda Terhadap Komposisi Proksimat Kaldu Daging Ikan Toman (Channa Micropeltes)

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ABSTRACT
This study was aimed to determine the effect of different steaming temperature on
the proximate composition of snake head fish (Channa micropeltes) borth. The
method used was an experimental method using a completely randomized design
(CRD) with 3 treatments i.e. ET70 (700C), ET80 (800C) and ET90 (900C). The
study results concluded that snakehead fish (C. micropeltes) had a proportion of
flesh (52.16%), head (30.71%), scales (5.35%), fins (6.41%) and stomach contents
(4.28%). The flesh of snakehead fish (C. micropeltes) had proximate composition
i.e, 78.25% moisture content, 1.23% ash content, 0.44% fat content, 19.85%
protein content, 0.23% carbohydrate content. The steaming temperature
significantly affected to the proximate composition and the yield of liquid extract
of snakehead fish (C. micropeltes). The average yield of snakehead fish liquid
extract was ET70 (80.73%), ET80 (88.79%) and ET90 (90.99%). The best yield
was obtained in the ET90 treatment (90.99%). The best proximate composition of
snakehead fish liquid extract (C. micropeltes) was moisture content of ET70
(70.76%), protein content of ET70 (27.01%), fat content of ET70 (0.62%), ash
content of ET90 (1.54%), carbohydrate of ET90 (0.73%).
Keywords: Broth, Channa micropeltes., Steaming, Temperature

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0012)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan dan Ilmu Kelautan– Teknologi Hasil Perikanan., 2020

Deskripsi Fisik

ix, 77 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 120 (0012)

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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