CD Skripsi

Uji Aktifitas Antioksidan Dari Ekstrak Daging Dan Jeroan Tepung Teripang Pasir (Holothuria Scabra)

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This study aims to determine the chemical composition and the level of antioxidant activity on meat and visceral extract of sea cucumber (Holothuria scabra). The experimental method is used in this research with different analysis on meat and visceraflour of sea cucumber. The results showed that there are differences of chemical compositionson meat and viscera of fresh sea cucumber, whereas the moisture 78.83% and 83.75%, protein16.63% and 10.97%, fat 1.04% and1.87%,ash1.39% and 1.66%,carbohydrate content 2.11% and 1.75%, respectively. Differences of chemical composition on meat and viscera sea cucumber flour are moisture 10.12% and 12.81%, protein 73.02% and 43.85%, fat 0.52% and 3.76%, ash 11.25% and 31.38%, carbohydrate content 5.09% and 8.20%. The antioxidant activity of meat and viscera of sea cucumber flour is very weak because IC50> 500 ppm. The value of IC50meat is 1.881.9598 ug/mL and IC50 viscera 1.618.0751 ug/mL. The antioxidant activity of meat and viscera of fresh sea cucumber has higher and stronger than meat and viscera of sea cucumber flour.
Keywords: antioxidant, meat, sea cucumber, viscera
1 Student at Faculty of Fisheries and Marine, Universitas Riau
2Lecturer at Faculty of Fisheries and Marine, University of R,Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 117 (0040)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Kelautan – Teknologi Hasil Perikanan., 2017

Deskripsi Fisik

v, 40 hlm.: ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 117 (0040)

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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