CD Skripsi

Karakteristik Kimiakonsentrat Protein Ikan Gulamah (Johnius Trachycepalus) Menggunakan Pelarut Isopropilalkohol Dengan Waktu Ekstraksi Yang Berbeda

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Fish protein concentrate is a product that results from removing some of the

water and fat from fish so that the protein content is higher. This study aimed to determine the effect of extraction time on the chemical characteristics of gulamah fish (Johnius trachycephalus) protein concentrate using isopropyl alcohol as a solvent. The experiment used a Completely Randomized Design (CRD) with three extraction times (12, 24, and 36 hours) and three replications. Parameters observed included moisture, ash, protein, lipid content, and amino acid composition. The results of the studyshowed that the length of extraction time had a significant effect on fat content, but was not significantly different on yield, water content, ash and protein. Water and fat content decreased with increasing extraction time, while ash, protein, and amino acid content increased. The 36-hour extraction treatment produced the best quality protein concentrate, characterized by a protein content (bk) of 71,01%, a fat content (bk) of 3,12%, and higher essential and non-essential amino acid content compared to other treatments. Therefore, a 36-hour extraction using isopropyl alcohol is recommended as the optimal condition for producing gulamah fish protein concentrate.

Keywords : Red-eye snail, secondary metabolites, maceration duration, antioxidant

activity, sbail meat extract

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2004114034

Penerbit

Pekanbaru : Universita Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2004114034

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

Vina

Versi lain/terkait

Lampiran Berkas

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