Profil Kimia Ikan Kapiek (Barbonymus Schwanenfeldii) Dengan Pengolahan Yang B…

The purpose of this study was to determine the chemical profile and fatty acids contained by tinfoil barb (Barbonymus schwanenfeldii) with grilled and steamed processing. The analysis parameters were chemical and fatty acid analysis. Based on chemical analysis the grilled tinfoil barb contained of water (32,15%gw), ash (6,69%dw), protein (53,06%dw), fat (19,06%dw) with 9 of fatty acids cons…