KAJIAN PERUBAHAN ASAM AMINO DAN ASAM LEMAK PADA JAMBAL ROTI DARI IKAN PATIN (PANGASIUS PANGASIUS)

ALHADI, MUHAMAD GILANG and Rinto, Rinto (2018) KAJIAN PERUBAHAN ASAM AMINO DAN ASAM LEMAK PADA JAMBAL ROTI DARI IKAN PATIN (PANGASIUS PANGASIUS). Undergraduate thesis, Sriwijaya University.

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Abstract

THIS SUDY AIMS TO DETERMINE CHANGES IN THE THE BIOACTIVE COMPOUNDS (AMINO ACIDS SND FATTY ACIDS) JAMBAL ROTI FROM CATFISH (PANGASIUS PANGASIUS). THIS RESEARCH WAS CONDUTED WITH THREE OBSERVATION VARIABLES, INCLUDING JAMBAL ROTI WITHOUT HEATING (A), JAMBAL ROTI AFTER HEATING STEAM (B) AND JAMBAL ROTI AFTER HEATING STEAM WITH THE ADDITION OF SPICES (C). THE RESULT SHOWED THAT AFTER THE STEAM HEATING PROCESS AND ADDITION OF SPICES CAUSED CHANGES TO THE BIOACTIVE COMPOUNDS OF JAMBAL ROTI FROM CATHFISH. THE TOTAL AMINO ACIDS CONTENT WAS INCREASED AFTER THE STEAM HEATING PROCESS AND THE ADDITIONAL OF SPICES. TOTAL AMINO ACIDS JAMBAL ROTI FROM CATFISH BY 23.327 ± 0.057% WITHOUT HEATING, 25.780 ± 0.041% AFTER HEATING STEAM AND 26.146 ± 0.015% AFTER HEATING STEAM WITH THE ADDITION OF SPICES. THE TOTAL FATTY ACIDS CONTENT DECREASED AFTER THE STEAM HEATING PROCESS AND THE ADDITIONAL OF SPICES. TOTAL FATTY ACIDS JAMBAL ROTI FROM CATFISH BY 30.118 ± 0.068% WITHOUT HEATING, 25.444 ± 0.110% AFTER HEATING STEAM AND 26.038 ± 0.038% AFTER HEATING STEAM WITH THE ADDITION OF SPICES.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Komponen bioaktif, ikan patin, jambal roti, pengukusan
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.9-336.5 Fishery processing
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Muhamad Gilang Alhadi
Date Deposited:	22 Jul 2022 05:10
Last Modified:	07 Aug 2022 09:18
URI:	http://repository.unsri.ac.id/id/eprint/74415

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