PENGARUH METODE PEMASAKAN TERHADAP KOMPOSISI KIMIA DAN ASAM AMINO IKAN SELUANG (Rasbora argyrotaenia)

UTAMI, PRAMITHA and Lestari, Susi and Lestari, Shanti Dwita (2016) PENGARUH METODE PEMASAKAN TERHADAP KOMPOSISI KIMIA DAN ASAM AMINO IKAN SELUANG (Rasbora argyrotaenia). Undergraduate thesis, Sriwijaya University.

Preview	Text RAMA_54244_05101006024_0016087601_0025108301_01_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (759kB) | Preview
	Text RAMA_54244_05101006024_0016087601_0025108301_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (285kB) | Request a copy
	Text RAMA_54244_05101006024_0016087601_0025108301_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (369kB) | Request a copy
	Text RAMA_54244_05101006024_0016087601_0025108301_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (240kB) | Request a copy
	Text RAMA_54244_05101006024_0016087601_0025108301_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (103kB) | Request a copy
	Text RAMA_54244_05101006024_0016087601_0025108301_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (110kB) | Request a copy
	Text RAMA_54244_05101006024_0016087601_0025108301_07_lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (835kB) | Request a copy

Abstract

PRAMITHA UTAMI. Effects of Cooking Methods on Chemical and Amino Acids Composition of Silver Rasbora Fish (Rasbora argyrotaenia). (Supervised by SUSI LESTARI and SHANTI DWITA LESTARI). The purpose this study was to determine the effect of different cooking methods (boiling, steaming, and deep frying) on chemical and amino acids composition of silver rasbora fish (Rasbora argyrotaenia). This method used completely randomized design (CRD) with three replications. Fresh silver rasbora served as control. During cooking, temperature was measured using thermocouple every minutes until done. The result showed that different cooking methods contributed to changes in chemical dan amino acid composition of silver rasbora fish. Steaming was the best method to maintain the high protein level of fish composed to boiling and deep frying. Results of analysis showed that the lowest water content (7.85%) was fand in deep fried fish while the lowest fat level was found in steamed fish with the value of 2.05%. The highest protein level was found in steamed fish is (12.223 mg/mL). Glutamic acid, leucine, proline and lysine were in high proportion of amino acid content in silver rasbora fish.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	amino acids, boiling, deep frying, silver rasbora fish , steaming
Subjects:	T Technology > TJ Mechanical engineering and machinery > TJ1480-1496 Agricultural machinery. Farm machinery
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Users 2724 not found.
Date Deposited:	09 Dec 2019 05:32
Last Modified:	09 Dec 2019 05:32
URI:	http://repository.unsri.ac.id/id/eprint/20657

Actions (login required)

View Item