Skripsi

ANALISIS POTENSI KANDUNGAN SENYAWA FUNGSIONAL PEDA KEPAYANG IKAN SELUANG (Rasbora sp) dan PEDA KEPAYANG IKAN TERI (Stolephorus sp)

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Penilaian

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This research aims to determine the effect of differences in fish raw materials on peda kepayang (pangium edule) against protein profile, fatty acids, amino acids, and digestibility. Research methods used laboratory experimental and descriptive data. The results showed protein profile of peda kepayang seluang fish (10-128 KDa) and peda kepayang anchovy fish (10-142 KDa) could be grouped into several type of peptides. The value of Omega-3 fatty acids (EPA, DHA, and ALA), Omega-6 (Linoleic Acid and Arachidonic Acid) and Omega-9 (Oleic Acid) in peda kepayang anchovy fish is higher than peda kepayang seluang fish. Functional nutrition content of this peda kepayang fish is in the form of peptides and unsaturated fatty acids contained in the product. Glutamate acids is an amino acid with the highest concentration in both peda kepayang seluang fish and peda kepayang anchovy fish. Protein digestibility is not significantly different between peda kepayang seluang fish (95.285%) and peda kepayang anchovy fish (94.88%).

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107001854	T50213	T502132021	Central Library (REFERENCE)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T502132021

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Siwijaya., 2021

Collation

xvi, 50 hlm.; ill.; 28 cm.

Language

Indonesia

ISBN/ISSN

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Classification

641.307

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Fermentasi
Prodi Teknologi Hasil Perikanan

Specific Detail Info

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Statement of Responsibility

TUTI

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