CD Skripsi

Pengaruh Suhu Perebusan Berbeda Terhadap Kadar Protein Dan Asam Amino Pada Daging Teripang Pasir (Holothuria Scabra)

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This study aimed to determine the effect of different boiling temperatures on protein content and amino acids of sea cucumber(Holothuriascabra)meat The method used in this research was experimental method with Completely Randomized Design (CRD) which consists of 3 levels of treatment, with different of boiling temperature(80, 90, and 100oC). Parameters measured are yield value, moisture content, ash content, fat content, protein content, water soluble protein and salt soluble protein, amount and level of amino acids. The results showed thatthe average yield value is 50 %,in the proximate analysis of fresh sea cucumber meat contains moisture 78.89%, ash 1.36%, fat 1.04%, and protein content 16.63%. Analysis of water soluble protein had a value 4.89%, 2.57%, and 2.45% for each treatment; salt soluble protein had a value of 3.23%, 2.90%, and 2.24 for each treatment. Analysis of amino acid, boiling temperature 80oC had a total amount of 59.09% w/w, temperature 90oC was 57.45% w/w, and temperature 100oC was 51.96% w/w.
Keywords:heating ,proximate, yield, amino acids
1) Student of Marine and Fishery Faculty,Riau University
2) Lecturer of Marine and Fishery Faculty, Riau University

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 118 (0020)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Kelautan – Teknologi Hasil Perikanan., 2018

Deskripsi Fisik

v, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 118 (0020)

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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