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PENGARUH PERBEDAAN METODE PEMANASAN PRA PENGERINGAN TERHADAP KANDUNGAN GIZI TEPUNG IKAN LAMPAM (Barbonimus schwanenfeldii)

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Penilaian

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This study aims to determine the effect of different heating methods on the nutritional content of lampam fish meal (Barbonimus schwanenfeldii). This study used a randomized block design (RAK) with 1 factor, namely the treatment of differences in heating in the manufacture of fish meal consisting of 4 levels of treatment (A0 without heating, A1 steaming method, A2 boiling method, A3 pressure method) and repeated 3 times. Parameters observed were chemical analysis (air content, fat content, ash content, protein content and calcium content). The results of the analysis of each parameter show that it has a significant effect on water content with the average value ranging from 3% - 4.84%, protein content with an average value ranging from 9.44% - 23.26% and the average value of potassium content ranging from 8.9% - 11.11%. Based on these results, the best heating method in making lampam fish meal is preheating with a protein content of 23.26% and a calcium content of 11.11%.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207004457	T81716	T817162022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T817162022

Publisher

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

Collation

xv, 35 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

338.307

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Perikanan
Perikanan ditinjau dari segi ekonomi industri

Specific Detail Info

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Statement of Responsibility

SEPTA

Other version/related

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