<![CDATA[ ABSTRAKPenelitian ini dilakukan untuk mengetahui pengaruh proses pembersihan, perebusan dan pengeringan terhadap kadar protein produk ikan kayu. Sampel penelitian adalah 9 ekor ikan kayu yang dibeli dari tempat industry produksi di Kecamatan Kuta Alam, Banda Aceh. Sampel di ambil sebanyak 3 ekor kemudian diperiksa kadar protein di Balai Riset dan Standarisasi Industri Kota Banda Aceh dengan menggunakan metode Kjeldahl. Hasil penelitian menunjukkan bahwa kadar protein ikan tahap pembersihan, perebusan dan pengeringan masing-masing adalah 25,42%, 20,42% dan 27,87%. Kadar protein produk ikan kayu menunjukkan adanya perbedaan nyata (P0,05) antara masing-masing tahap. Berdasarkan hasil penelitian dapat disimpulkan bahwa tahap pembersihan, perebusan dan pengeringan pada proses pembuatan ikan kayu menyebabkan terjadinya perubahan kadar protein.ABSTRACTThis research was conducted to determine the effect of cleaning, boiling and drying process on the protein content of wooden fish products. This study used a sample of wooden fish taken from Kuta Alam Sub-district, Banda Aceh then 3 samples of wooden fish was selected and extract 10gr/tail in each stage. The obtained samples were examined at the Institute for Research and Standardization of Industry, Banda Aceh. The examination of protein content was measured using the Kjeldahl method which consisted of the stages of destruction, distillation, and titration. The results showed that protein content in the cleaning stage was obtained with an average value for 25.42%, at the boiling obtained an average 20,42% whereas at the drying stage an average value of 27.87% was obtained. Analysis of protein content of wooden fish products showed significant differences (P 0.05). Based on the results of the study, it can be concluded that the cleaning, boiling and drying stages in the process of making wooden fish caused changes in protein content.]]>
