KAJIAN PROFIL ASAM AMINO DAN ASAM LEMAK PEDA DARI IKAN KEMBUNG (Rastrelliger kanagurta)

TAMARA, NIA NOVITA and Rinto, Rinto (2022) KAJIAN PROFIL ASAM AMINO DAN ASAM LEMAK PEDA DARI IKAN KEMBUNG (Rastrelliger kanagurta). Undergraduate thesis, Sriwijaya University.

	Text RAMA_54244_05061181823052.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (2MB) | Request a copy
	Text RAMA_54244_05061181823052_TURNITIN.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (2MB) | Request a copy
Preview	Text RAMA_54244_05061181823052_0001067601_01_front_ref.pdf - Accepted Version Available under License Creative Commons Public Domain Dedication. Download (2MB) | Preview
	Text RAMA_54244_05061181823052_0001067601_02.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (130kB) | Request a copy
	Text RAMA_54244_05061181823052_0001067601_03.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (113kB) | Request a copy
	Text RAMA_54244_05061181823052_0001067601_04.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy
	Text RAMA_54244_05061181823052_0001067601_05.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (1MB) | Request a copy
	Text RAMA_54244_05061181823052_0001067601_06_ref.pdf - Bibliography Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (111kB) | Request a copy
	Text RAMA_54244_05061181823052_0001067601_07_lamp.pdf - Accepted Version Restricted to Repository staff only Available under License Creative Commons Public Domain Dedication. Download (630kB) | Request a copy

Abstract

NIA NOVITA TAMARA, study of asam amino acid and fatty acid profiles in peda from mackerel (Rastrelliger kanagurta)(Supervised by RINTO). This study aims to determine changes in the bioactive compounds (amino acids and fatty acids) of peda from mackerel (Rastrelliger kanagurta). This research was conducted with three observation variables, namely peda without heating (A),peda after heating steam (B) and peda after heating steam with the addition of seasoning (C).The results showed that the steam heating process and the addition of seasoning caused changes to the bioactive components of mackerel fish.The total amino acid content decreased after the steam heating process and the addition of seasonings. Total amino acids in treatment A (58.249 ± 95 mg/kg), treatment B (61.009 ± 101 mg/kg) and treatment C (52.629 ±78 mg/kg). The total fatty acid content decreased after the steam heating process and the addition of seasonings. Total fatty acids of mackerel fish in treatment A (8,627 ± 4,998 %), B (2,996 ± 1,382 %) dan C (2,871 ± 1,070 %). The highest amino acid was glutamic acid with treatment values A 16.196 ±23 mg kg),B(19.150± 08 mg/kg) and C (17.445 ± 29 mg/kg). Meanwhile, the highest fatty acid was palmitic acid with treatment values A (2 ± 1,040 %), B (0,782 ± 0,329 %) and C (0,674+0,371 %). Keywords :bioactive compounds, mackerel, peda, steam

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Perikanan, Komponen Bioaktif, Ikan Kembung, Peda, Steam
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH327.5-327.7 Fishery resources. Fishery conservation S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.9-336.5 Fishery processing
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	NIA NOVITA TAMARA
Date Deposited:	02 Jun 2022 06:06
Last Modified:	02 Jun 2022 06:06
URI:	http://repository.unsri.ac.id/id/eprint/70927

Actions (login required)

View Item