Skripsi

KAJIAN PROFIL ASAM AMINO DAN ASAM LEMAK PEDA DARI IKAN KEMBUNG (Rastrelliger kanagurta)

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Penilaian

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NIA NOVITA TAMARA, study of asam amino acid and fatty acid profiles in peda from mackerel (Rastrelliger kanagurta)(Supervised by RINTO). This study aims to determine changes in the bioactive compounds (amino acids and fatty acids) of peda from mackerel (Rastrelliger kanagurta). This research was conducted with three observation variables, namely peda without heating (A),peda after heating steam (B) and peda after heating steam with the addition of seasoning (C).The results showed that the steam heating process and the addition of seasoning caused changes to the bioactive components of mackerel fish.The total amino acid content decreased after the steam heating process and the addition of seasonings. Total amino acids in treatment A (58.249 ± 95 mg/kg), treatment B (61.009 ± 101 mg/kg) and treatment C (52.629 ±78 mg/kg). The total fatty acid content decreased after the steam heating process and the addition of seasonings. Total fatty acids of mackerel fish in treatment A (8,627 ± 4,998 %), B (2,996 ± 1,382 %) dan C (2,871 ± 1,070 %). The highest amino acid was glutamic acid with treatment values A 16.196 ±23 mg kg),B(19.150± 08 mg/kg) and C (17.445 ± 29 mg/kg). Meanwhile, the highest fatty acid was palmitic acid with treatment values A (2 ± 1,040 %), B (0,782 ± 0,329 %) and C (0,674+0,371 %). Keywords :bioactive compounds, mackerel, peda, steam

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207001334	T70927	T709272022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T709272022

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Siwijaya., 2022

Collation

xvi, 20 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

665.207

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Perikanan
Teknologi Industri Lemak Hewani
Olahan Ikan Kembung

Specific Detail Info

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Statement of Responsibility

MURZ

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