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Pengaruh Suhu Pengukusan Berbeda Terhadap Komposisi Kimia Tepung Ikan Tembakul (Periophthalmodon Schlosseri)

The objective of the study was to examine the effect of varied steaming temperatures on the chemical composition of the fish flour (Periophthalmodon schlosseri). The method used was experimental and composed as Completely Randomized Design (CRD) by conducting the treatment of steaming the fish at different temperatures (60, 70, and 80 oC). The parameters assessed were the rendemen and the psycho-chemical characteristic of the fish flour and testing of amino acids and taurine on flour with the highest protein content . The results showed that nutrient proximate composition in fresh fish meat the dry based content of water 79.13% protein 92.83%, ash 4.54%, fat 1.13%, carbohydrates 1.50%, amino acids 1,94% and taurine 904,14 ppm. Steaming temperature 60oC was showing the best treatment, indicated by yielded rendement 17.34%, the content of water 9.97%, protein 82.93%, fat 1.34%, ash 318%, amino acids 29,22% and taurine 3279,19 ppm. The treatment of different steaming temperatures conducted was not affecting significantly to the physical appearance of fish flour, indicated by the similar aroma and texture characterized as brownish yellow color. The higher the temperature used, the darker the flour yielded color.
Keywords: Mudskipper, flour, temperature, steaming
1) Student of Marine and Fishery Faculty, Riau University
2) Lecturer of Marine and Fishery Faculty, Riau University

Ketersediaan
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Perpustakaan Universitas Riau 04 04. 118 (0036)
04 04. 118 (0036)
Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
04 04. 118 (0036)
Penerbit
Pekanbaru : Universitas Riau – Fakultas Perikanan Kelautan - Teknologi Hasil Perikanan.,
Deskripsi Fisik
vi, 73 hlm.; ill.; 29 cm
Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
04 04. 118 (0036)
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
TEKNOLOGI HASIL PERIKANAN
Info Detail Spesifik
-
Pernyataan Tanggungjawab
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