KARAKTERISTIK KIMIA DAN PROFIL ASAM AMINO TEPUNG IKAN SEMBILANG (Paraplotosus albilabris) DENGAN METODE PENANGANAN YANG BERBEDA

dhumoli_tampubolon dhumoli_tampubolon (Universitas Riau)
sumarto_sumarto sumarto_sumarto (Universitas Riau)
mery_sukmiwati mery_sukmiwati (Universitas Riau)

Berkala Perikanan Terubuk
Vol 46, No 1 (2018): Februari 2018

This research aims to determine the physico-chemical characteristics and amino acid profile from sembilang fish meal with different handling methods. This research is using experimental method. Different handling methods used in this study were S0 (fresh fish), S1 (powdered fishmeal stored at cold temperatures), and S2 (powdered fishmeal kept at freezing temperatures). The results showed that S1 was the best handling of fish meal with yield of 14.13%, white degree 75.43%, water absorption 58.6%, acidity 8.0% water content 8.66%, ash content of 2.10%, protein content 80.48%, 4.20% fat content, total essential amino acid 39.12%, and non-essential amino acids 48.87%.