CD Skripsi

Pengaruh Penambahan Konsentrasi Garam Berbeda Selama Perebusan Terhadap Kandungan Kolesterol Udang Putih (Penaeus Indicus )

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This study was intended to evaluate the effect of salt concentration on cholesterol of white shrimp during boiling processed. There were 2 step in this study: 1) Analyze the cholesterol and nutrition (protein, fat, moisture) of the fresh white shrimp meat. 2) Analyze the cholesterol and nutrition (protein, fat, moisture) of boiled white shrimp. The white shrimp was boiled with different salt concentration: 0%(R0), 1%(R1), 2%(R2), and 3%(R3). The result showed that cholesterol and nutrition (protein, fat, moisture) of fresh shrimp was 134,05 mg/100g, 17,72%, 2,42%, 76,14% respectively. The percentage of fresh white shrimp meat was 58,19% on whole shrimp, and 41,41% on waste of shrimp. The cholesterol measured for R0, R1, R2 and R3 was 115,22 mg/100g, 93,78mg/100g, 71,31mg/100g, and 44,48mg/100g respectively. Meanwhile, the nutrition measured to boiling processed with different salt concentration for protein content was 17,53%, 15,65%, 12,99%, 10,77% respectively; fat content was 2,80%, 1,74%, 1,71%, 0,54% respectively; moisture content was 75,69%, 74,22%, 72,04%, 70,39% respectively.
Keyword: Salt, Cholesterol, White Shrimp (Penaeus indicu).

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04 .116 (0085)

Penerbit

Pekanbaru : Universitas Riau - Teknologi Hasil Perikanan., 2016

Deskripsi Fisik

xviii, 41 hlm,; ill.: 29 cm

Bahasa

ISBN/ISSN

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Klasifikasi

04 04 .116 (0085)

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

Lubis

Versi lain/terkait

Lampiran Berkas

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