Indonesian Journal of Agricultural Research
Vol. 5 No. 3 (2022): InJAR, Vol. 5, No. 3, November 2022

Analysis of Protein Levels of Fermented Sarden Fish Pempek

Yani, Ade Vera (Unknown)
Idealistuti (Unknown)
Savitri, Dewi (Unknown)
Sebayang, Nico Syahputra (Unknown)

Article Info

Publish Date
27 Mar 2023

Abstract

Research on the topic “conducted to find out the chemical characteristics of fermented sardine lenjer pempek”. Using a Randomized Block Design (RAK) which was arranged in a non-factorial manner with a comparison of the length of fermentation time consisting of 4 treatments and repeated 5 (five) times. Chemical parameters observed in this research is analysis protein, The tests carried out on pempek lenjer were compared with the length of fermentation time P0 (without fermentation/control), P1 (fermentation time 12hours), P2 (fermentation time 24 hours), P3 (36 hours of fermentation time). The results of the F test on chemical analysis were followed by Dunnet test. Observation parameters are chemical analysis of protein. The results showed P0: 6.86 %, P1: 7.44 %, P2: 7.86 %, the highest protein content with a value of P3: 9.03 %.

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Journal Info
Indonesian Journal of Agricultural Research
Website

Abbrev

InJAR

Publisher

Universitas Sumatera Utara

Subject

Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Environmental Science Social Sciences Veterinary

Description

Indonesian Journal of Agricultural Research (InJAR) is a peer-reviewed quarterly journal published by TALENTA (Universitas Sumatera Utara's Journals Publisher) and managed by Faculty of Agriculture, Universitas Sumatera Utara. It is based on DIKTI accreditation standard and covers all aspects of ...