CD Skripsi

Karakteristik Kimia Dan Profil Asam Amino Ikan Kapiek (Barbonymus Schwanenfeldii)

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Kapiek fish is an important economy in Kampar District, Riau Province.
The proximate composition and amino acids of the kapiek fish have not been
recorded. This study was aimed to determine the proximate content and amino
acids contained in kapiek fish. The method was used experimental method with a
comparison of the treatment of fresh and boiled kapiek fish. Parameters of
analysis was consisted of moisture content, ash, fat, protein, carbohydrate (by
difference), and amino acids (AOAC). The results was showed the chemical
composition of fresh kapiek fish was ash, protein, fat and carbohydrate (by
difference) 80.23, 6.9, 2.2, 90.94, and 0.10% respectively, while boiled the kapiek
fish its proximate content (moisture, ash, fat, protein and carbohydrates) 75.73,
6.3 6.3, 61.69, and 0.4%. The chemical content contained in kapiek fish that is
boiled decreases because the boiling process using a temperature of 95ºC for 10
minutes causes a decrease in moisture, fat, and protein conten. The chemical
composition and amino acids of both fresh and boiled kapiek fish both have acid
essential and non-essential amino. The Chemical composition and amino acids
are only different levels of fresh and boiled kapiek fish differently.
Keywords: Proximate, Amino Acid, Kapiek fish (Barbonymus schwanenfeldii)

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 119 (0058)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2019

Deskripsi Fisik

xv, 52 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 119 (0058)

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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