PENGARUH PERBEDAAN METODE PEMANASAN PRA PENGERINGAN TERHADAP KANDUNGAN GIZI TEPUNG IKAN LAMPAM (Barbonimus schwanenfeldii)

DAMAYANTI, ASOKA and Herpandi, Herpandi (2022) PENGARUH PERBEDAAN METODE PEMANASAN PRA PENGERINGAN TERHADAP KANDUNGAN GIZI TEPUNG IKAN LAMPAM (Barbonimus schwanenfeldii). Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to determine the effect of different heating methods on the nutritional content of lampam fish meal (Barbonimus schwanenfeldii). This study used a randomized block design (RAK) with 1 factor, namely the treatment of differences in heating in the manufacture of fish meal consisting of 4 levels of treatment (A0 without heating, A1 steaming method, A2 boiling method, A3 pressure method) and repeated 3 times. Parameters observed were chemical analysis (air content, fat content, ash content, protein content and calcium content). The results of the analysis of each parameter show that it has a significant effect on water content with the average value ranging from 3% - 4.84%, protein content with an average value ranging from 9.44% - 23.26% and the average value of potassium content ranging from 8.9% - 11.11%. Based on these results, the best heating method in making lampam fish meal is preheating with a protein content of 23.26% and a calcium content of 11.11%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Kalsium, Pemanasan, Protein, Tepung Ikan Lampam
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH201-399 Fisheries 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:	Asoka Damayanti
Date Deposited:	11 Nov 2022 01:53
Last Modified:	11 Nov 2022 01:53
URI:	http://repository.unsri.ac.id/id/eprint/81716

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