KANDUNGAN GIZI IKAN LUNDU (Macrones gulio) SEBAGAI BAHAN BAKU DIVERSIFIKASI PRODUK

MUTIARA, MUTIARA and Lestari, Susi (2022) KANDUNGAN GIZI IKAN LUNDU (Macrones gulio) SEBAGAI BAHAN BAKU DIVERSIFIKASI PRODUK. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to determine the nutritional content of catfish (Macrones gulio). This research method was carried out experimentally in a laboratory whose results were analyzed descriptively with types of preparations, namely, whole, fillet with skin, head and bones and fins and repeated three times. The parameters of this research include proximate analysis (moisture, ash content, fat content, protein content, and carbohydrate content), amino acid analysis, fatty acid analysis, and mineral analysis, namely phosphorus and calcium. The results showed that the highest water content was found in fillet with skin, which was 76,56%, the highest ash content in head preparation was 11,76%, the highest fat content was in whole preparation at 4,7% and the highest protein content was found in fillet with skin at 16,37%, and the highest carbohydrate content in bones and fins is 11,65%. The dominant amino acid content is the amino acid glycine, the dominant fatty acid is unsaturated fatty acid, and the highest mineral content, namely phosphorus and calcium, is the preparation of the head and bones and fins.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Ikan lundu, preparasi, analisis proksimat, kandungan gizi
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	MUTIARA MUTIARA
Date Deposited:	15 Feb 2022 03:57
Last Modified:	15 Feb 2022 03:57
URI:	http://repository.unsri.ac.id/id/eprint/65093

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