PENGARUH SUHU PEMANASAN DAN METODE PEMASAKAN TERHADAP KANDUNGAN EKSTRAK KASAR ALBUMIN IKAN GABUS (Channa striata)

TARIGAN, SRY FERDIANA BR and Herpandi, Herpandi and Lestari, Shanti Dwita (2015) PENGARUH SUHU PEMANASAN DAN METODE PEMASAKAN TERHADAP KANDUNGAN EKSTRAK KASAR ALBUMIN IKAN GABUS (Channa striata). Undergraduate thesis, Sriwijaya University.

Preview	Text RAMA_41231_05111006015_0021047403_0025108301_01_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (310kB) | Preview
	Text RAMA_41231_05111006015_0021047403_0025108301_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (152kB) | Request a copy
	Text RAMA_41231_05111006015_0021047403_0025108301_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (324kB) | Request a copy
	Text RAMA_41231_05111006015_0021047403_0025108301_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (368kB) | Request a copy
	Text RAMA_41231_05111006015_0021047403_0025108301_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (95kB) | Request a copy
	Text RAMA_41231_05111006015_0021047403_0025108301_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (62kB) | Request a copy
	Text RAMA_41231_05111006015_0021047403_0025108301_07_lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (561kB) | Request a copy

Abstract

The purpose of the research was to know the crude albumin extract sneakhead fish (Channa striata) with different heating temperature and cooking method. This research used the factorial randomized block design with two factors of treatment including different heating temperature (40ºC, 60ºC, 80ºC and 100ºC) and cooking method (boiling and steaming). The results showed the interaction between the heating temperature cooking methods significantly affect albumin levels , fat and protein except water and ash content. The results of albumin content was 13.99 to 17.69mg/ml, moisture content was 97.12 to 97.80%, ash content was 0.1175 to 0.2725%, fat content was 0.101 to 0.174% and protein was 17.58 to 24.76mg/ml. Molecular weight of crude albumin exctract is albumin 66 kDa and on the range of 13,72-118,85 kDa. Determination of amino acids done on the best treatment is T1P1 and T2P1. From the results obtained that the dominant amino acids from the crude extract albumin catfish were acid glutamate and glycine.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Crude albumin, extraction, sneakhead fish, heating temperature.
Subjects:	S Agriculture > S Agriculture (General) > S588.4-589.6 Agricultural physics. Including radioisotopes in agriculture
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mrs Sri Astuti
Date Deposited:	06 Dec 2019 03:30
Last Modified:	06 Dec 2019 03:30
URI:	http://repository.unsri.ac.id/id/eprint/20235

Actions (login required)

View Item