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All Journal ILMU KELAUTAN: Indonesian Journal of Marine Sciences Jurnal Agroindustri Jurnal Ilmiah Samudra Akuatika JURNAL AGROINDUSTRI HALAL Journal of Fisheries & Marine Science Technology and Management Journal (STMJ)
Wittriansyah, Khoeruddin
Politeknik Negeri Cilacap
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Social Sciences

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Journal : Science Technology and Management Journal (STMJ)

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ANALISA PROKSIMAT TEPUNG DARI BERBAGAI BAGIAN TUBUH CUMI (LOLIGO SP) Khoeruddin Wittriansyah; Ari Kristiningsih
Science Technology and Management Journal Vol. 4 No. 1 (2024): Januari 2024
Publisher : Fakultas Sains dan Teknologi, Universitas Nasional Karangturi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53416/stmj.v4i1.191

Abstract

Squid (Loligo sp) is a potential fishery commodity in Indonesia.Squid consumption in Indonesia is dominated by fresh squid product. There are not many diversified squid products. The flouring process is one form of diversification of squid product.Squid flour can be used as processed food such as cakes or as an additional flavoring to food. The quality of flour is determined by the proximate content of the flour. This research aims to determine the nutritional content through proximate analysis of squid flour. Squid flour is processed from the head, body, and ink of squid. The squids body parts are cleaned, weighed, and then dried in an oven. The next procedures is proximate analysis. The results showed that the highest protein content was found in squid body flour (68.98%), and the lowest was in squid ink flour (50.87%). The highest fat content was found in squid head flour (4.91%) and the lowest in squid ink flour (2.59%). The highest water content was found in squid ink flour, 15.32 (%) and the lowest in squid body flour (3.22%).
Co-Authors Agus Trianto Annas Setiawan Prabowo Ari Kristiningsih Ari Kristiningsih Ari Kristiningsih Dhio Dirgantara Dodi Satriawan Kristiningsih, Ari Murni Handayani Ocky Karna Radjasa Prabowo, Annas Setiawan Rudhi Pribadi Santi Purwaningrum Sari Widya Utami Sekar Widyaningsih Soedihono Soedihono