CD Skripsi

Pengaruh Lama Pemasakan Terhadap Kandungan Gizi Tepung Ikan Tembakul (Periopthalmodon Schlosseri)

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ABSTRACT
Mudskipper (Periopthalmodon schlosseri) had a local name known as tembakul fish that
could be found in mangroves or mangrove forests. Tembakul fish had high nutritional content
because of its high protein content up to 81.22% in tembakul fish meat. The research aimed
to determine the effect of cooking time on the nutritional valuein the fish flour (proximateand
mineral content) and to determine the optimum cooking time. The research used a nonfactorial
Completely Randomized Design (CRD) consisting 3 different treatment time (60, 75
and 90 minutes) at a temperature of 1000C. The results showed that the different cooking time
were not significantly affecting to the physical appearance of the fish flour produced, those
were brownish yellow colour. The treatment of cocking fish for 60 minutes produced the
best fish flour, indicated by the highest yield up to 21.55%, that was containing water 12.67%
(bk), ash 4.69% (bk), protein 80.74% (bk), fat 1.48% (bk) and several minerals including
potassium 0.71% (bk), calcium 15.15% (bk), iron 0.05% (bk), zinc 0.04% (bk), and
phosphorus 0.13% (bk).
Keywords: fishflour, nutritional content, tembakul fish,
1)Faculty of Fisheries and Marine Science, Riau University
2) Lecturer of Fisheries and Marine Science, Riau University

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 121 (0007)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan - Teknologi Hasil Perikanan., 2021

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 121 (0007)

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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