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Karakteristik Kimia Dan Profil Asam Lemak Tepung Ikan Sembilang (Paraplotosus Albilabris) Dengan Metode Penanganan Yang Berbeda

The research aimed to determine the physico-chemical characteristics and fatty acids profile of the catfish (Paraplotosus albilabris) meal produced by using different handling methods. The research was conducted by using an experimental method. The treatments conducted were the producing of fish meal by using different handling and processing methods to produce the highest quality of fish meal, namely: powdered the fresh fish, powdered the fish meal and kept it in the cold temperature, and powdered the fish meal and kept it in the freezing temperature. The parameter assessed were the yield, the degree of whiteness, water absorption, proximate composition (the content of water, protein, fat, and ash), and the fatty acids profile. The results showed that the catfish that kept in freezing temperature was indicating the best handling and processing method to produce the highest quality of fish meal. It was determined by the highest percentage of yield (14.85 %), degree of whiteness (74.93%), and water absorption (76%). The fish meal produced was containing the water 11.16%, the protein 75.70%, the fat 4.79%, the ash 1.70%, and the total amount of fatty acids 5.13%
Keywords: catfish meal, fatty acid, handling methods
1)Student of the Faculty of Fisheries and Marine, University of Riau
2)Lecturer of the Faculty of Fisheries and Marine, University of Riau

Ketersediaan
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Perpustakaan Universitas Riau 04 04. 118 (0039)
04 04. 118 (0039)
Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
04 04. 118 (0039)
Penerbit
Pekanbaru : Universitas Riau – Fakultas Perikanan Kelautan - Teknologi Hasil Perikanan.,
Deskripsi Fisik
iv, 81 hlm.; ill.; 29 cm
Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
04 04. 118 (0039)
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
TEKNOLOGI HASIL PERIKANAN
Info Detail Spesifik
-
Pernyataan Tanggungjawab
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Tidak tersedia versi lain

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