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KAJIAN PERUBAHAN ASAM AMINO DAN ASAM LEMAK PADA JAMBAL ROTI DARI IKAN PATIN (PANGASIUS PANGASIUS)

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Penilaian

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THIS SUDY AIMS TO DETERMINE CHANGES IN THE THE BIOACTIVE COMPOUNDS (AMINO ACIDS SND FATTY ACIDS) JAMBAL ROTI FROM CATFISH (PANGASIUS PANGASIUS). THIS RESEARCH WAS CONDUTED WITH THREE OBSERVATION VARIABLES, INCLUDING JAMBAL ROTI WITHOUT HEATING (A), JAMBAL ROTI AFTER HEATING STEAM (B) AND JAMBAL ROTI AFTER HEATING STEAM WITH THE ADDITION OF SPICES (C). THE RESULT SHOWED THAT AFTER THE STEAM HEATING PROCESS AND ADDITION OF SPICES CAUSED CHANGES TO THE BIOACTIVE COMPOUNDS OF JAMBAL ROTI FROM CATHFISH. THE TOTAL AMINO ACIDS CONTENT WAS INCREASED AFTER THE STEAM HEATING PROCESS AND THE ADDITIONAL OF SPICES. TOTAL AMINO ACIDS JAMBAL ROTI FROM CATFISH BY 23.327 ± 0.057% WITHOUT HEATING, 25.780 ± 0.041% AFTER HEATING STEAM AND 26.146 ± 0.015% AFTER HEATING STEAM WITH THE ADDITION OF SPICES. THE TOTAL FATTY ACIDS CONTENT DECREASED AFTER THE STEAM HEATING PROCESS AND THE ADDITIONAL OF SPICES. TOTAL FATTY ACIDS JAMBAL ROTI FROM CATFISH BY 30.118 ± 0.068% WITHOUT HEATING, 25.444 ± 0.110% AFTER HEATING STEAM AND 26.038 ± 0.038% AFTER HEATING STEAM WITH THE ADDITION OF SPICES.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207002223	T74415	T744152022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T744152022

Publisher

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

Collation

xv, 31 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.707

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)

Teknologi pembuatan makanan dari biji-bijian
Prodi Teknologi Hasil Perikanan

Specific Detail Info

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Statement of Responsibility

SEPTA

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