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All Journal Jurnal Agritechno FISHIANA Journal of Marine and Fisheries
Sri Hajriani
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Social Sciences

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Kandungan Asam Amino Ikan Kerapu (Epinephelus merra) Menggunakan Kromatografi Penukar Ion Suhartin Dewi Astuti; Juni Astuti; Nurul Muchlisah Zainuddin; Sri Hajriani; Mariani H. Mansyur; Fadilah Achmad; Ravika Mutiara Mansyur
FISHIANA Journal of Marine and Fisheries Vol. 2 No. 1 (2023): Mei
Publisher : Fakultas Perikanan UCM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61169/fishiana.v2i1.49

Abstract

Penelitian ini bertujuan untuk mengetahui jenis dan kandungan asam amino esensial dan non esensial pada ikan kerapu dan ikan kembung. Asam-asam amino dianalisis dengan Amino Acid Analizer, suatu instrumen berkecepatan tinggi dengan metode HPLC untuk mendeteksi reaksi Postcolumn Ninhidrin berdasarkan prinsip Pertukaran Ion. Hasil penelitian menunjukkan bahwa ikan kerapu mengandung asam-asam amino esensial dan non esensial yang kadarnya berbeda-beda. Asam-asam amino esensial yang terdapat pada ikan kerapu adalah treonin (3,30%) metionin (0,14%), valin (3,42%), isoleusin (3,31%), leusin (6,10%), fenilalanin (3,06%), lisin (6,34%), histidin (2,23%) dan arginin (4,36%). Asam Amino Non Esensial yang yakni: aspartat (7,50%), serin (2,96%), glutarnin (13,85%), glisin (3,25%), alanin (4,13%), sistein (0,34%), tirosin (2,02%), dan prolin (2,17%).
Analisis Perbandingan Nilai Gizi Nugget Ikan Tuna Fortifikasi Wortel dan Jagung: Comparative Nutritional Analysis of Tuna Nuggets Fortified with Carrot (Daucus carota) and Corn (Zea mays) mutiara, ravika; Putri Welhelmina; Ida Suryani; Sri hajriani; Nurul Muchlizah Z; Mariani H. Mansur; Marliana S
Jurnal Agritechno Vol. 19 No. 1 (2026): Jurnal Agritechno
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/at.v19i1.1806

Abstract

Nuggets are generally made from chicken meat. However, with technological advancements, various processed variants such as beef and fish have been developed. Tuna fish is a type of fish that can be utilized as the raw material for nugget production. Nevertheless, efforts are required to enhance its nutritional value through the addition of corn or carrots. This study aims to analyze the comparison of nutritional values in tuna nuggets using three treatments: A (350 g tuna without fortification), B (350 g tuna + 250 g corn), and C (350 g tuna + 250 g carrots). This research employs quantitative data based on a positivistic approach (concrete data). Proximate analysis was conducted to compare tuna nuggets fortified with corn and those fortified with carrots. Results indicate that the highest moisture content was found in treatment C (57.76%). The highest protein content was observed in treatment A (31.66%), and the highest fat content was also in treatment A (4.22%). Overall, fortification with carrots and corn improves the functional nutritional profile, despite reducing protein and fat levels, resulting in nuggets with lower fat and higher moisture. The product complies with SNI 01-6688-2001 standards and is recommended for diversification of fish-based food products.
Co-Authors Fadilah Achmad Ida Suryani Juni Astuti Mariani H. Mansur Mariani H. Mansyur Marliana S Mutiara, Ravika Nurul Muchlisah Zainuddin Nurul Muchlizah Z Putri Welhelmina Ravika Mutiara Mansyur Suhartin Dewi Astuti