<![CDATA[Ikan hiu menjadi salah satu hasil tangkapan nelayan Sangihe yang belum termanfaatkan secara maksimal. Daging hiu hanya diolah secara tradisional menjadi ikan asin dan ikan asap. Alternatif lainnya adalah membuat menjadi ikan asin jambal roti. Tujuan penelitian ini adalah menentukan karakterisktik kimia yang meliputi analisis proksimat, kadar NaCl dan Kadar urea dari ikan hiu jambal roti yang dibuat dengan metode penggaraman kombinasi. Tahapan penelitian meliputi: pembuatan ikan hiu jambal roti dan anailsis kimianya. Hasil penelitian menunjukkan bahwa proses penggaraman kombinasi menghasilkan ikan hiu jambal roti yang memiliki kadar protein tinggi 46.61 Persen, kadar lemak 3.78 Persen, kadar air 27.36 Persen, kadar abu 14.33 Persen dan kadar NaCl 16.92 Persen serta kadar urea 1.11 Persen. Berdasarkan kadar air dan kadar garam, ikan hiu jambal roti telah memenuhi standar SNI Shark is one of the catches that has not been utilized in Sangihe. Traditionally, meat of shark were processed such as smoked fish and salted fish. Other that those shark meat might be processed using an alternative way is to make “jambal roti”. The objective of research were to analysis of chemical characterization including proksimat, NaCl value and Urea value. Research step included making of ‘jambal roti’ with combination salting method and chemical analysis. The results show that jambal roti of shark meat has a high protein value 46.61 Percent, lipid 3.78 Percent, water 27.36 Percent, ash 14.33 Percent, NaCl 16.92 Percent and urea 1.11 Percent. Based on water value and ash value, shark ‘jambal roti’ fulfilled SNI.]]>
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