Karakteristik Kimiawi Dari Daging Kerang Tahu,  Kerang Salju Dan Keong Macan

Abdullah, Asadatun; Nurjanah, Nurjanah; Hidayat, Taufik; Chairunisah, Rizky

doi:10.6066/jtip.2017.28.1.78

Cited by 11 publications

(15 citation statements)

References 5 publications

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“…According to [ 22 ], each essential amino acid has a special function, namely as a cell-forming, and can also be useful as a flavor giver. In line with the opinion of [ 23 ], that the use of amino acids can be seen from the characteristics of the taste, some amino acids have a sweet taste, some a bitter taste, and some have no taste.…”

Section: Resultsmentioning

confidence: 99%

Utilization of Biang Fish Flour (Ilisha elongata) as an Enrichment Material for Sago Noodles Nutrient Value

Suparmi

Sumarto

Afriana

et al. 2022

International Journal of Biomaterials

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This study aims to determine the appropriate concentration of lead fish meal for enriching the nutritional value of sago noodles favored by consumers. The method used is an experimental design using Completely Randomized (CRD) with 4 concentration levels of lead fish meal, namely, 4% without a lead fish meal (M0), 6% (M1), 8% (M2), and 10% (M3). The analysis of sago noodles was performed and proximate by the AOAC method; amino acids by HPLC; fatty acids by GC; and minerals by HPLC. The results of the showed that the study getting the best treatment was a concentration of 8% (M2) with the characteristics of whole sago noodles’ appearance: attractive, grayish-white color; a distinctive aroma of sago noodles with a hint of fish; a specific taste typical of sago noodles and fish prickly taste; delicious; slightly chewy texture. Sensory evaluation with a taste value of 8.9, an aroma of 8.6, a visual value of 8.9, and a texture value of 8.8. Its nutritional content is 5.58% protein content, air 22.35%, ash 1.69%, fat 1.41%, and carbohydrates 68.29%. The proximate values are protein 5.58%, water content 22.35%, ash 1.69%, fat content 1.41%, and carbohydrates (different) 68.29%. The mineral content is Ca.P.I, Mg, Zn, and Fe. Amino acids consist of 8 types of essential amino acids, namely, histidine, arginine, threonine, valine, alanine, methionine, isoleucine, leucine, phenylalanine, and 7 types of nonessential amino acids, namely, aspartic acid, glutamic acid, serine, glycine, tyrosine. Its fatty acid profile has 13 components of unsaturated fatty acids and 17 components of saturated fatty acids.

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Section: Resultsmentioning

confidence: 99%

Utilization of Biang Fish Flour (Ilisha elongata) as an Enrichment Material for Sago Noodles Nutrient Value

Suparmi

Sumarto

Afriana

et al. 2022

International Journal of Biomaterials

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“…Hasil penelitian sebelumnya melaporkan kadar air pada beberapa spesies gastropoda laut, seperti Lunella undulata (70,83%) (Lah et al, 2017) dan Paromoionchis tumidus (85,86%) (Hafiludin et al, 2020) relatif tinggi. Kadar air berkaitan erat dengan ukuran tubuh organisme, semakin besar ukuran dan berat tubuh, maka kandungan air juga akan semakin tinggi (Abdullah et al, 2017). Selain itu, kadar air dalam tubuh biota juga dipengaruhi oleh spesies, umur, kondisi lingkungan perairan, serta kualitas mutu dari biota (Ayas and Ozugul, 2011).…”

Section: Kandungan Proksimat Gastropoda Asal Perairan Pulau Lemukutanunclassified

Proximate and Macro Minerals Content of Gastropods in the Waters of Teluk Cina Lemukutan Island West Kalimantan

Warsidah

Sofiana

Apriansyah

et al. 2022

JBT

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Lemukutan Island in West Kalimantan has marine natural resources with a high level of diversity such as seagrass, coral reefs, macroalgae, and gastropods. Gastropods are one of the largest Mollusc phylum groups that are abundant in the waters of Lemukutan Island. Several types of gastropods have been reported to have high economic value and high nutritional content as well as macro minerals such as Na, Ca, K, F, and P. Therefore, these biota are more widely used as food. This study aims to analyze the proximate and mineral content of gastropods (Lambis and Monetaria) from the waters of Lemukutan Island. The moisture content and ash content of the sample were determined by the gravimetric method. The results of the study found that macro mineral content was determined in Lambis and Monetaria by Atomic Absorption Spectrophotometer (AAS). The protein content in both types of gastropods is quite high. Monetaria has a higher protein content (63.69%) than Lambis (50.06%). However, the fat content in Lambis is 1.88% and Monetaria is 1.14%. The highest mineral content of these two types of gastropods is iron (Fe). Lambis and Monetaria have Fe content of 0.2762 mg/kg and 0.1818 mg/kg, respectively.

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“…Asam lemak (fatty acid) merupakan salah satu kandungan gizi yang terdapat pada ikan. Beberapa penelitian terkait asam lemak menunjukkan bahwa ikan banyak mengandung asam lemak yang sangat bermanfaat untuk kesehatan (Jacoeb et al 2020;Suseno et al 2020;Pratama et al 2018;Afifudin et al 2018;Abdullah et al 2017;Nurjanah et al 2015;Abdullah et al 2015;Jacoeb et al 2015;Abdullah et al 2013). Asam lemak terdiri atas saturated fatty acid (SAFA) dan unsaturated fatty acid (UFA).…”

Section: Metode Penelitianunclassified

Komposisi Kimia Baby Fish Nila Larasati (Oreochromis niloticus) Pada Berbagai Umur Panen dalam Sistem Akuaponik

Nadia¹,

Nadia²,

Rosmawati³

et al. 2020

JPHPI

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Baby fish nila larasati digemari oleh masyarakat dalam bentuk goreng dan crispy, tetapi informasi komposisi gizi mengenai baby fish nila larasati segar masih sedikit. Penelitian ini bertujuan untuk menentukan komposisi kimia dan asam lemak baby fish nila larasati pada umur panen yang berbeda dalam sistem akuaponik. Metode yang digunakan pola faktorial dengan satu faktor yaitu perlakuan perbedaan umur panen (14 hari, 21 hari, 28 hari, dan 35 hari). Parameter yang diamati yaitu morfometrik (bobot tubuh, panjang total, dan tinggi badan), komposisi kimia, dan asam lemak. Hasil penelitian menunjukkan bahwa pertambahan bobot ikan memengaruhi komposisi kimia. Hasil analisis statistik proksimat baby fish nila larasati menunjukkan perbedaan yang signifikan terhadap umur panen (p<0,05). Saturated fatty acid (SAFA) dan polyunsaturated fatty acid (PUFA) tertinggi yaitu palmitat (C6:0) dan linoleat (C18:2n6) pada umur panen 14 hari.

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Karakteristik Kimiawi Dari Daging Kerang Tahu, Kerang Salju Dan Keong Macan

Cited by 11 publications

References 5 publications

Utilization of Biang Fish Flour (Ilisha elongata) as an Enrichment Material for Sago Noodles Nutrient Value

Utilization of Biang Fish Flour (Ilisha elongata) as an Enrichment Material for Sago Noodles Nutrient Value

Proximate and Macro Minerals Content of Gastropods in the Waters of Teluk Cina Lemukutan Island West Kalimantan

Komposisi Kimia Baby Fish Nila Larasati (Oreochromis niloticus) Pada Berbagai Umur Panen dalam Sistem Akuaponik

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