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All Journal Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
Nurmawilis Nasution
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Earth & Planetary Sciences

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CHARACTERISTICS AND AMINO ACID PROFILE OF JELAWAT FISH MEAL (Leptobarbus hoevenii) WITH DIFFERENT COOKING METHODS Nurmawilis Nasution; Edison '; Sumarto '
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

This research aims to know the characteristics and amino acid profile of jelawat fish meal with different cooking methods three cooking of methods, they are T0 ( control), T1 (steaming) and T2 (presto). The samples then analyzed the amino acids, the characteristics of flour and proximate level. Research’s result at T0, T1, T2 has a value in a row is amino acids 58.91%, 58.64%, 59.98%; yield 11.64%, 9.19%, 9.44%; whiteness 46.92%, 57.76%, 64.07%; water absorption 73.2%, 61.2%, 56%; water content 6.42%, 8.38%, 8.70%; ash content 9.62%5.22%, 3.52%; protein content of 65.10%, 65.30%, 68.80%; fat content 14.60%, 9.45%, 5.80%. The conclusion of this research was jelawat fish meal with cooking methods presto had the most optimal amino acids and protein content.Keywords: Jelawat fish meal, cooking methods, amino acid
Co-Authors Edison ' Sumarto '