CD Skripsi

Profil Kimia Ikan Kapiek (Barbonymus Schwanenfeldii) Dengan Pengolahan Yang Berbeda

---

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 consisted of 6 saturated fatty acids namely caprylic (not
detected), caproic (not detected), lauric (0,33%), myristic (0,60%), palmitic (17,79%), and
stearic acid (2,61%), 1 of monounsaturated fatty acid namely oleic (25,82%), and 2 of
polyunsaturated fatty acid namely linoleic (34,58%) and linolenic acids (16,64%).
Meanwhile, the steamed tinfoil barb contained water (30.99%gw), ash (6,09%dw), protein
(57,57%dw), and fat (25,78%dw) with 9 of fatty acids consisted of 6 saturated fatty acids
namely caprylic (not detected), caproic (0.05%), lauric (2,06%), myristic (1.88%), palmitic
(24.65%) and stearic acid (4.05%); 1 of monounsaturated fatty acid namely oleic (28,99%),
and 2 of polyunsaturated fatty acids namely linoleic (21,62%) and linolenic acid (15,12%).
Keywords: tinfoil barb, chemical profile, grilled, steamed, fatty acid
1) Student of the Faculty of Fisheries and Marine Science, Universitas Riau
2) Lecturer at the Faculty of Fisheries and Marine Science, Universitas Riau

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

04 04. 120 (0031)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2020

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

04 04. 120 (0031)

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

-

Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar