PERUBAHAN KANDUNGAN GIZI IKAN TEMBAKANG (Helostoma temminckii) DAN IKAN PUTAK (Notopterus notopterus) AKIBAT PROSES PEREBUSAN
Daftar Isi:
- The purpose of this research was to know nutritional changes of kissinggouramifish and bronze featherback fish due to the heat treatment process which are boiling and salt boiling.The study was conducted from March 2019 to April 2019. This research used a Randomized block Design with three treatments namely raw fish fillets, boiled fish fillets and boiled fish fillets in 3% salt solution. Each treatment was replicated three time. The parameters observed were chemical analysis which included moisture, ash content, fat content, protein content and carbohydrate content.Based on the results of statistical analysis there are differences in the effect of treatment on the nutritional composition of fish.For boiled kissing gourami fishtreatment, the water content is around 73.36%,ash content was 0.54%,fat content was 4.59%, protein content was 16.70% and carbohydrate content was 4.79%.For boiled bronze featherback fish treatment, the water content is around 74.22%, ash content was 0.24%, fat content was 5.25%, protein content was 15.73% and carbohydrate content was 4.55%. As for boiledsaltsolution kissing gourami fish treatment, the water content ranges from 72.46%, ash content was 2.06%, fat content was 4.57%, protein content was 14.84% and carbohydrate content was 6.06%. For boiled saltsolution bronze featherback fish treatment, the water content ranged from 73.15%, ash content was 2.11%, fat content was 5.67%, protein content was 13.23% and carbohydrate content was 5.83%.The results of statistical analysis showed that processing method impact the nutritional value of kissing gouramy fish and bronze featherback fish. Keywords:Bronze Featherback Fish, Chemical Composition, Kissing Gourami Fish, Salt