Karakteristik Kimia dan Profil Asam Lemak Ikan Nila Merah (Oreochromis sp.) dari Umur Panen Berbeda

Laode Muhamad Hazairin Nadia (Halu Oleo University)
Wulandari Wulandari (Universitas Jambi)
Yunialdi Hapynes Teffu (Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Kristen Artha Wacana)
Fatur Rahman Rustan (Program Studi Teknik Sipil, Fakultas Sains dan Teknologi, Universitas Sembilanbelas November)
La Ode Abdul Fajar Hasidu (Program Studi Ilmu Kelautan, Fakultas Pertanian,Perikanan dan Peternakan Universitas Sembilanbelas November, Jl. Pemuda No. 339, Kolaka, Sulawesi Tenggara, Indonesia)

Jurnal FishtecH
Vol 12, No 1 (2023)

Red tilapia is in demand by the public as a consumption fish because it has several advantages, namely thick flesh and high nutritional value. This study aims to determine the chemical characteristics and fatty acid profile of red tilapia with harvesting ages of 16, 20 and 24 weeks. This research method used a completely randomized design (CRD) and each carried out 3 replications. The analysis used is the actorial pattern with one factor (16, 20 and 24 week harvesting age treatment). Data were analyzed using Analysis of Variance (ANOVA) and Duncan Multiple Range Test (DMRT) at 95% confidence level. The results showed that the water and protein content increased with increasing harvesting age for red tilapia, while the ash and fat content decreased. The highest water and protein content at 24 weeks of harvest were 80.17% and 17.85%, respectively. Fatty acids in red tilapia consist of 4 SAFA, 1 MUFA and 3 PUFA. The highest fatty acid content of red tilapia, namely palmitic fatty acid, was 27.26% at harvest age of 24 weeks and increased with increasing harvest age.