Skripsi

ANALISIS ASAM AMINO, ASAM LEMAK DAN PROFILING SENYAWA VOLATIL IKAN PARANG-PARANG (Chirocentrus dorab) BERDASARKAN BOBOT

---

Penilaian

---

SALSADILA. Amino Acid, Fatty Acid and Volatile Compound Profiling Analysis of Wolf Herring Fish (Chirocentrus dorab) Based on Weight (Supervised by RODIANA NOPIANTI). This research aimed to identify volatile compounds of wolf herring based on differences in weight. The method used to identify volatile compounds was the SPME-GC/MS method with fish weights of 200-400 g, 500-700 g, 800 g -1kg, and 1.5-2 kg, which were repeated three times. The research parameters were proximate analysis (water, ash, fat, and protein content), amino acids, fatty acids, and volatile compounds. The results showed that the proximate value increased along with increasing fish weight. Amino acid analysis showed that the highest quantity for essential amino acids was lysine, while for non-essential amino acids was glutamate. The results of fatty acid identification showed that the fatty acid with the highest quantity of saturated fatty acids is palmitic acid, and unsaturated fatty acids are DHA. The results of PCA analysis showed that the grouping patterns between weights were mixed because there were no differences in volatile compounds. The contribution plot results showed that the compounds that contribute differently for each weight were dominated by the aromatic hydrocarbon group. Based on their compound groups, volatile compounds showed that the aromatic hydrocarbon group was dominant in each weight. Further research needs to be carried out regarding the grouping of volatile compounds using internal standards to determine the quantity of volatile compounds. Keywords: Wofl Herring, Volatile Compounds, Fatty Acid, Amino Acid.SALSADILA. Analisis Asam Amino, Asam Lemak dan Profilling Senyawa Volatil Ikan Parang-Parang (Chirocentrus dorab) Berdasarkan Bobot (Dibimbing oleh RODIANA NOPIANTI). Penelitian ini bertujuan untuk mengidentifikasi senyawa volatil yang ada pada ikan parang-parang berdasarkan perbedaan bobot. Metode yang digunakan untuk mengidentifikasi senyawa volatil adalah metode SPME-GC/MS dengan perlakuan bobot ikan 200-400 g, 500-700 g, 800 g -1kg dan 1.5-2 kg dan diulang sebanyak 3 kali. Parameter penelitian yaitu analisis proksimat (kadar air, kadar abu, kadar lemak dan kadar protein), asam amino, asam lemak dan senyawa volatil. Hasil penelitian menunjukkan bahwa nilai proksimat semakin meningkat seiring dengan meningkatnya bobot ikan. Analisis asam amino didapatkan bahwa kuantitas tertinggi untuk asam amino esensial adalah lisin sedangkan untuk asam amino nonesensial adalah glutamat. Hasil identifikasi asam lemak menunjukkan bahwa asam lemak dengan kuantitas tertinggi untuk asam lemak jenuh adalah palmitic acid dan asam lemak tak jenuh adalah DHA. Hasil analisis PCA menunjukkan pola pengelompokan antar bobot saling berbaur karena tidak ada perbedaan senyawa volatil. Hasil contribution plot menunjukkan bahwa senyawa yang paling berkontribusi berbeda setiap bobotnya didominasi oleh golongan hidrokarbon. Senyawa volatil berdasarkan kelompok senyawanya menunjukkan bahwa golongan hidrokarbon yang dominan pada setiap bobotnya. Perlu dilakukan penelitian lebih lanjut terkait pengelompokan senyawa volatil dengan menggunakan standar internal untuk mengetahui kuantitas senyawa volatil. Kata Kunci: Ikan Parang-parang, Senyawa volatil, Asam Lemak, Asam Amino

---

Availability

Inventory Code	Barcode	Call Number	Location	Status
2407003098	T145064	T1450642024	Central Library (References)	Available but not for loan - Not for Loan

Detail Information

Series Title

-

Call Number

T1450642024

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian., 2024

Collation

xi, 29 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

-

Classification

639.310 7

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

-

Subject(s)

Prodi Teknologi Hasil Perikanan

Specific Detail Info

-

Statement of Responsibility

KA

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment