CD Skripsi

Pengaruh Cara Pemasakanberbeda Terhadap Kelarutan Protein Dan Perubahan Kandungan Kimia Ikan Sembilang (Paraplotosus Albilabris)

---

This study aimed to know the value of rendement, chemical content of fresh sembilang fish meat and after experiencing coocking, and water soluble protein and salt soluble protein. The method used in this research was experimental method with Completely Randomized Design (CRD) which consists of 4 levels of treatment, with R0 (without coocking), R1 (boiling), R2 (boiling with salt), R3 (steaming). Parameters measured are yield value, moisture content, ash content, fat content, protein content, water soluble protein and salt soluble protein. The results showed that the average yield value is 47.7% %, in the proximate analysis of fresh sembilang fish meat contains moisture 59.25%, ash 1.42%, fat 6.01%, and protein content 28.39%. Analysis of water soluble protein had a value 4.16%, 3.97%, 3.85% and 3.18.%
Keywords: heating time,proximate, yield

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

04 04. 118 (0044)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Kelautan - Teknologi Hasil Perikanan., 2018

Deskripsi Fisik

xiv, 36 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

04 04. 118 (0044)

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

-

Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar