KAJIAN GIZI DAN UMUR SIMPAN PEDA INSTAN DARI IKAN KEMBUNG (RASTRELLIGER KANAGURTA)

SANDRA, SANDRA and Rinto, Rinto (2022) KAJIAN GIZI DAN UMUR SIMPAN PEDA INSTAN DARI IKAN KEMBUNG (RASTRELLIGER KANAGURTA). Undergraduate thesis, Sriwijaya University.

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Abstract

This study aimed to determine changes in the nutritional content and shelf life of peda products from mackerel. This research method used laboratory experimental methods and data analysis is carried out descriptively with 3 levels of observation objects, namely peda without heating (A1), peda after heating steam (A2) and peda after heating steam and adding spices (A3) and performed 3 repetitions. The parameters of this research including proximate analysis (moisture content, ash content, fat content, protein content, carbohydrate content) and TVB content analysis. The results showed that during the steam heating process and the addition of seasonings would affect the nutritional content of mackerel fish. Based on the proximate analysis of the three treatments of fermented peda fish, the protein content of mackerel fish was obtained: A1 of 19,0067%, A2 of 16,0167% and A3 of 12,3167%, fat content of A1 (11,3733%), A2 (9,9321%) and A3 (10,8064%), moisture content A1 (60,6369%), A2 (65,1366%), A3 (66,6362%), ash content A1 (4,6425%), A2 (5,6689%), and A3 (4,4185%), carbohydrate content A1 (4,3406%), A2 (3,2458%), and A3 (5,8222%). Estimation of shelf life using the ASLT method using TVB (Total Volatile Base) test parameters resulted in the shelf life of mackerel fish products with storage at room temperature of 30oC obtained for 8 days 10 hours. Keywords: mackerel,proximate content, TVB content, peda, steam, and shelf life

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Ikan kembung, kadar proksimat, kadar TVB, peda, steam, dan umur simpan
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:	Sandra Sandra
Date Deposited:	25 Jul 2022 08:18
Last Modified:	25 Jul 2022 08:18
URI:	http://repository.unsri.ac.id/id/eprint/74583

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