ANALISIS POTENSI KANDUNGAN SENYAWA FUNGSIONAL PEDA KEPAYANG IKAN SELUANG (Rasbora sp) dan PEDA KEPAYANG IKAN TERI (Stolephorus sp)

RAMADHAN, RIZQAN and Widiastuti, Indah and Rinto, Rinto (2021) ANALISIS POTENSI KANDUNGAN SENYAWA FUNGSIONAL PEDA KEPAYANG IKAN SELUANG (Rasbora sp) dan PEDA KEPAYANG IKAN TERI (Stolephorus sp). Undergraduate thesis, Sriwijaya University.

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Abstract

This research aims to determine the effect of differences in fish raw materials on peda kepayang (pangium edule) against protein profile, fatty acids, amino acids, and digestibility. Research methods used laboratory experimental and descriptive data. The results showed protein profile of peda kepayang seluang fish (10-128 KDa) and peda kepayang anchovy fish (10-142 KDa) could be grouped into several type of peptides. The value of Omega-3 fatty acids (EPA, DHA, and ALA), Omega-6 (Linoleic Acid and Arachidonic Acid) and Omega-9 (Oleic Acid) in peda kepayang anchovy fish is higher than peda kepayang seluang fish. Functional nutrition content of this peda kepayang fish is in the form of peptides and unsaturated fatty acids contained in the product. Glutamate acids is an amino acid with the highest concentration in both peda kepayang seluang fish and peda kepayang anchovy fish. Protein digestibility is not significantly different between peda kepayang seluang fish (95.285%) and peda kepayang anchovy fish (94.88%).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Peda, Ikan, fermentasi, Rasbora sp, Stolephorus sp
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:	Rizqan Ramadhan
Date Deposited:	22 Jul 2021 08:12
Last Modified:	22 Jul 2021 08:12
URI:	http://repository.unsri.ac.id/id/eprint/50213

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