Article Per Year (5 Year)
p-Index From 2019 - 2024
0
P-Index
This Author published in this journals
All Journal Berkala Perikanan Terubuk
Siti Rokayah
Universitas Riau
Environmental Science

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
PENGARUH CARA PEMASAKAN BERBEDA TERHADAP KELARUTAN PROTEIN DAN PERUBAHAN KANDUNGAN KIMIA IKAN SEMBILANG (Paraplotosus albilabris) Siti Rokayah; Edison Edison; Sumarto Sumarto
Berkala Perikanan Terubuk Vol 46, No 2 (2018): JULI 2018
Publisher : Fakultas Perikanan dan Kelautan, Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (794.316 KB) | DOI: 10.31258/terubuk.46.2.50-58

Abstract

This study aimed to know the value of rendement, chemical content of fresh sembilang fish meat and after experiencing coocking, and water soluble protein and salt soluble protein.   The method used in this research was experimental method with Completely Randomized Design (CRD) which consists of 4 levels of treatment, with R0 (without coocking), R1 (boiling), R2 (boiling with salt), R3 (steaming). The results showed that the average yield value is 47.7% %, in the proximate analysis of fresh sembilang fish meat contains moisture 59.25%, ash 1.42%, fat 6.01%, and protein content 28.39%. The nutrient content of the fish after the cooking differs based on the analysis performed on each treatment R1, R2, R3 has no significant effect on water content, ash content, and protein content, but has significant effect on fat content.Analysis of water soluble protein had a value 4.16%, 3.97%, 3.85% and 3.18.%
Co-Authors Edison Edison Sumarto, Sumarto