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Made Suhandana
Dinas Kelautan dan Perikanan Provinsi Sumatera Selatan
Agriculture, Biological Sciences & Forestry

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Nilai Proksimat dan Profil Asam Amino Ikan Sembilang (Paraplotosus albilabris) dari Perairan Bintan, Kepulauan Riau Iswandi Iswandi; Yulia Oktavia; Made Suhandana; Aidil Fadli Ilhamdy
Jurnal FishtecH Vol 10, No 2 (2021)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v10i2.15388

Abstract

Eeltail catfish (Paraplotosus albilabris) is a type of marine fish that has high nutritional content but is still rarely used further. In this study, we examined the proximate content and types of amino acids found in the flesh and skin of eeltail fish (Paraplotosus albilabris). The method used in this research is measurment of morphometric, proximate content and amino acids contained in flesh and skin of eeltail catfish The result of this study showed flesh contained 16.98% protein, 1.36% ash, 79.95% water, 1.12% fat, and 0.59% carbohydrates, respectively. On the skin, there was 33.49% protein, 1.41% ash, 64.26% water, 0.36% fat, and 0.48% carbohydrates. Meat had an essential amino acid yield of 84,222.14 mg/kg (52.97%) and skin had 76,429 mg/kg (30.45%), The amount of non-essential amino acids was 74,795.7 mg/kg (47.03%), and the amount of skin was 174.669 mg/kg (69.57%). 
Pengaruh Lama Presto dan Konsentrasi Natrium Bikarbonat (NaHCO3) terhadap Karakteristik Tepung Tulang Ikan Tenggiri (Scomberomorus commerson) Eris Fianty; Yulia Oktavia; Made Suhandana
Jurnal FishtecH Vol 10, No 1 (2021)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v10i1.12239

Abstract

Most fish processing industries only use fish meat as raw material for industry. Whereas fish bones are contain high mineral content needed by the human body and can be utilized as high calcium fishbone meal. Fishbone meal in this reaseach was made from waste from the fishery industries in Tanjungpinang, Riau Islands. Mackerel fishbone meal was made in several steps consist of preparation of raw materials, boiling of fishbones, washing and cleaning of the bones, presto processing of fish bones with the addition of sodium bicarbonate (NaHCO3), drying, siege and sieving. The purpose of this study is to determine the effect of presto duration and concentration of NaHCO3. This research was conducted by the factorial randomized block design method (RAKF) with two factors: duration of presto (2 hours (P1) and 4 hours (P2)) and concentration of NaHCO3 (0% (N1), 1% (N2) and 2% (N3)). The results showed that the duration of presto treatment and the concentration of sodium bicarbonate (NaHCO3) had a significant effect on the 5% level of yield but not significant on calsium content. The best results showed on 2 hours presto with addition NaHCO3 1%. The best treatment was used as a sample to measure the chemical characteristics of mackerel fish bone meal. Fish bone meal obtained 4.86% water content, 69.84% ash content, 3.72% protein content, 17.21% fat content, 12.56% phosphorus content, and 0.46% crude fiber. The chemical content of fishbone meal has been appropriate with Indonesian Nasional Standard.
Co-Authors Eris Fianty Iswandi Iswandi Yulia Oktavia