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Karakteristik Kimia Dan Profil Asam Lemak Pada Daging Dan Jeroan Teripang Pasir (Holothuria Scabra)

This study was aimed to determine the chemical characteristics and fatty acid profiles in meat and viscera of sea cucumber. This research was conducted on May to August 2017. This research used experimental method. The sea cucumber that used in this study had a length of 15 to 27 cm with weight ranging from 95 to 260 grams. The standard procedures of AOAC (2005) were followed to analyze the proximate compositions. The fatty acids were determined by Gas Chromatographic method (AACC 1983). The results showed that the meat meal and the viscera of sea cucumber were 10.12% and 12.81%, ash content 11.25% and 31.38%, protein content 73.02% and 43.85%, fat content 0.52% and 3.76% and carbohydrate content 5.09% and 8.20%. There were 19 fatty acids identified in the sea cucumber, namely SAFA (lauric, myristic, palmitate, stearate, pentadecanoate, heneicosanoate and tricosanoate), MUFA (palmitoleate, oleate, miristoleat, elaidate, and erucate) and PUFA fatty acids (linoleic, linolenic, eichosadienoate, eichosatrienoate, arachidonate, docosadienoate and EPA). The highest fatty acid content in SAFA was stearate fatty acid 0.42%, at MUFA oleic acid 0.40% and in PUFA echosatrienoate acid 0.80%.
Keywords: fatty acid, Holothuria scabra, meat, sea cucumber, viscera
1) Student At Faculty of Fisheries And Marine,Universitas Riau
2)Lecturer At Faculty of Fisheries And Marine,Universitas Riau

Ketersediaan
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Perpustakaan Universitas Riau 04 04. 118 (0041)
04 04. 118 (0041)
Tersedia
Informasi Detail
Judul Seri
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No. Panggil
04 04. 118 (0041)
Penerbit
Pekanbaru : Universitas Riau – Fakultas Perikanan Kelautan - Teknologi Hasil Perikanan.,
Deskripsi Fisik
vi, 35 hlm.; ill.; 29 cm
Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
04 04. 118 (0041)
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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