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

The research aimed to determine the physico-chemical characteristics and amino acids profile of the catfish (Paraplotosusalbilabris) flour produced by using different handling methods. The research was conducted by using an experimental method. The treatments conducted were the producing of fish flour by using different handling and processing methods to produce the highest quality of fish flour, namely: powdered the fresh fish, powdered thefish 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 amino acids profile. The results showed that the fish flour that kept in cold temperature was indicating the best handling and processing method to produce the highest quality of fish flour. It was determined by the highest percentage of yield (14.13 %), degree of whiteness (75.43%), acidity 8.0, and water absorption (58.6%). The fish flour produced was containing the water 8.66%, the protein 80.48%, the fat 4.20%, the ash 1.70%, the total amount of amino acids 39.12,and non-essential amino acids 48.87%.
Keywords: catfishflour, aminoacid, handlingmethod
1) Studentin Faculty of Fisheries and Marine, Universitas Riau
2) Lecturerin Faculty of Fisheries and Marine, Universitas Riau

Ketersediaan
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Perpustakaan Universitas Riau 04 04. 118 (0040)
04 04. 118 (0040)
Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
04 04. 118 (0040)
Penerbit
Pekanbaru : Universitas Riau – Fakultas Perikanan Kelautan - Teknologi Hasil Perikanan.,
Deskripsi Fisik
vi, 65 hlm.; ill.; 29 cm
Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
04 04. 118 (0040)
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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