TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian


Karakteristik ikan bulan-bulan (Megalops cyprinoides) dan potensinya sebagai tepung ikan

Reni Tri Cahyani (Program Sudi Teknologi Hasil Perikanan, Universitas Borneo Tarakan, Kalimantan Utara)
Stephanie Bija (Program Sudi Teknologi Hasil Perikanan, Universitas Borneo Tarakan, Kalimantan Utara)
Leny Tang Nga Sugi (Program Sudi Teknologi Hasil Perikanan, Universitas Borneo Tarakan, Kalimantan Utara)



Article Info

Publish Date
24 Aug 2020

Abstract

Fish is very good for health because it contains various important nutrients such as protein, fat, and minerals. Fish flour can be added to food product to obtain physiological effects and improve the nutritional status of fortified foods. This study aims to examine the characteristics of Bulan - bulan fish (Megalops cyprinoides ) and its potential as fish flour. This research was divided into two stages, namely characterization of the fresh fish and preliminary analysis of its potentia l as fish flour. The data obtained were analyzed descriptively. The results showed that the edible portion of fresh fish was only 42.81%, whereas the remaining of 57.19% was processing waste. The fish had a high protein content of 21.43%, fat content was 1 3.32%, ash content was 12.80%, moisture content was 42.29% and carbohydrate content was 10.19%. The fish flour had powdered form; clean, normal, and bright appearance; bright brownish yellow color; quite dry and non - lumpy texture; and specific aroma. The y ield of the fish flour was 22,75%, whereas t he p r otein content of the fish flour was 55.44% wh ich comply with the protein’s requirement of quality II fish flour.

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Journal Info

Abbrev

Teknologi-Pangan

Publisher

Subject

Agriculture, Biological Sciences & Forestry

Description

The Journal of Food Technology is a Food Technology scientific information and communication media aimed at accommodating and communicating the results of research and service of students, lecturers and researchers. The fields of science include food science, technology, and processed food products, ...