Analisis Perbandingan Proses Pengolahan Ikan Lele terhadap Kadar Nutrisinya

Ciptawati, Endang; Rachman, Ihsan Budi; Rusdi, Hanumi Oktiyani; Alvionita, Mieke

doi:10.20885/ijca.vol4.iss1.art5

Cited by 5 publications

(6 citation statements)

References 6 publications

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“…Ikan gabus segar mengandung protein 16,76%; lemak 1,37%; karbohidrat 1,28%; air 80,93%; dan abu 0,65% (Niga et al, 2022). Kandungan protein albumin ikan gabus lebih tinggi jika dibandingkan dengan ikan lele segar yaitu 0,026% (Ciptawati et al, 2021). Senyawa lain dapat ditemukan pada daging Channa striata, di antaranya zink (Zn), besi (Fe), dan tembaga (Cu) serta memiliki kandungan nutrisi yang merupakan faktor utama untuk membantu penyembuhan luka, meliputi albumin dan asam lemak omega-3 serta omega-6 (Andrie & Sihombing, 2017).…”

Section: Pendahuluanunclassified

Pengaruh waktu pemanasan dan pengasaman terhadap kadar albumin ekstrak ikan gabus

Yuniati,

Nurtari,

Annaafi

et al. 2024

JPHPI

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Ikan gabus (Channa striata) kaya akan kandungan albumin. Terbatasnya informasi perubahan karakteristik ekstrak ikan gabus yang diberikan perlakuan panas dan asam yang tinggi menjadi penelitian yang menarik untuk dikaji lebih dalam. Tujuan penelitian ini untuk menentukan bagian ikan terbaik dan efek waktu pemanasan dan pengasaman terhadap kadar albumin pada ikan gabus. Pemanasan pada suhu 70oC selama 0, 15, dan 30 menit serta pengasaman pH 1, 4, dan 7. Metode yang digunakan pada penelitian ini adalah ekstraksi menggunakan kecepatan sentrifugasi 6.000 rpm selama 60 menit dan peneraan absorbansi menggunakan spektrofotometer UV-Vis pada panjang gelombang 280nm guna mengevaluasi karakteristik ekstrak protein. Hasil kadar albumin berbanding lurus dengan kadar protein. Kadar keasaman ekstrak ikan gabus aman untuk penggunaan topikal kulit, dengan pH 4,5–6,5. Daging gabus merupakan bagian terbaik sumber albumin dengan kadar 22.4±0.056 mg/100 g. Peningkatan absorbansi lebih tinggi terjadi pada bagian daging di suhu 70oC selama 15 menit dan dalam lingkungan asam kuat (pH 1,0). Protein ekstrak ikan gabus lebih rentan terhadap denaturasi dibandingkan dengan bovine serum albumin (BSA) standar.

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Section: Pendahuluanunclassified

Pengaruh waktu pemanasan dan pengasaman terhadap kadar albumin ekstrak ikan gabus

Yuniati,

Nurtari,

Annaafi

et al. 2024

JPHPI

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“…Based on these values, it shows that the yield value of catfish flourcan be influenced by the heating method given to catfish meat before the drying process. According to Ciptawati et al [10], the heating given to fish meat causes the protein to denature, so that the protein and derivative compounds are easily soluble in the water used in the boiling or steaming process. The loss or dissolution of this protein causes a low yield of catfish flour which is given heating treatment (boiling or steaming) on catfish meat before the drying process.…”

Section: Yieldmentioning

confidence: 99%

Characteristics (Yield, Moisture Content, Water Absorption, Ph, and Organoleptic) of Catfishflour (Pangasius hypophthalmus)

Junianto,

Rakan,

Zaenal

et al. 2023

AJFAR

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Fish meal is a dry solid product, produced by removing most of the liquid and some or all of the fat contained in the body of the fish. This research aims to analyze the characteristics of catfish flour that is given preliminary treatment, namely steamed and boiled and control (without heating) before the drying process. This research is divided into 2 stages, namely phase I research on making fish meal from Patin Fish (Pangasius hypopthalmus) with 3 treatments, namely control, boiling, and steaming and phase II research, namely the test characteristics on catfish meal such as yield tests, organoleptic tests, absorption, water content, and pH.Based on the results of research on the characteristics of catfish flour obtained from the first treatment, control on fish meat before drying is as follows: flour yield 21.7 ± 0.54%; moisture content 5.9 %; absorbency 1.28 %; pH 5.93; and very pungent aromatic organoleptic character, coarse powder and brownish color. Thecharacteristics of catfish flour obtained from the second treatment, namely boiling on fish meat before drying, are as follows: flour yield 12.33%; moisture content 1.8%;absorbency 1.6%; pH5.8; and fish-scented organoleptic character in general, semi-fine, yellowish in color. Thecharacteristic of catfish flour obtained from the third treatment, namely steaming on fish meat before drying, is as follows: flour yield 13.37%; moisture content 2.2%; absorbency 1.8%; pH 5.5; and organoleptic character of non-pungent aroma, fine powder, and yellowish-whitecolor.

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“…Selain daging dan ayam, untuk mencukupi kebutuhan protein hewani, masyarakat juga mengkonsumsi ikan lele. Berdasarkan penelitian Ciptawati et al (2021), ikan lele memiliki kandungan protein yang tinggi yaitu sebesar 260,76 mg. Dalam usaha peternakan dan budidaya lele, pakan merupakan faktor utama yang menentukan keberhasilan produk. Pakan pellet merupakan pakan andalan yang dipilih peternak dalam usaha peternakan lele, akan tetapi harga pellet yang cukup mahal mengakibatkan meningkatnya biaya produksi.…”

Section: Pendahuluanunclassified

Potensi Maggot (Black Soldier Fly) sebagai Pakan Ternak di Desa Miri Kecamatan Kismantoro Wonogiri

Sholahuddin

Wijayanti

Supriyadi

et al. 2021

prima j comm. empw. serv.

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Potential of Maggot (Black Soldier Fly) as Animal Feed in Miri Village Kismantoro Wonogiri. Cultivation of chicken and catfish was a field of business that was mostly carried out by residents of Miri Village, Kismantoro District, Wonogiri Regency. The high component of feed costs results in low profits. So far, farmers still rely on pellets as the main feed for their livestock. Alternative feeds in the form of Black Soldier Fly (BSF) larvae or maggot were well known to residents, but only a few residents had ever used maggot as feed. Residents had never received education and training on maggot cultivation. This activity aims to increase the knowledge and skills of Miri Village residents in maggot cultivation, the dependence of farmers on artificial feed can be reduced and replaced with feed from maggot cultivation. Activities carried out in the service consist of socialization and training on maggot cultivation. The socialization was in the form of exposure to the benefits and propagation of maggots, while the training materials were the practice of catching eggs, maintaining maggots, and harvesting maggots. The results of the activity showed an increase in participants' knowledge regarding maggot cultivation by 21.32%. The participants also showed interest in carrying out practical activities. The benefits of BSF cultivation include reducing household waste, producing maggots as animal feed, and producing organic fertilizer.

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Analisis Perbandingan Proses Pengolahan Ikan Lele terhadap Kadar Nutrisinya

Cited by 5 publications

References 6 publications

Pengaruh waktu pemanasan dan pengasaman terhadap kadar albumin ekstrak ikan gabus

Pengaruh waktu pemanasan dan pengasaman terhadap kadar albumin ekstrak ikan gabus

Characteristics (Yield, Moisture Content, Water Absorption, Ph, and Organoleptic) of Catfishflour (Pangasius hypophthalmus)

Potensi Maggot (Black Soldier Fly) sebagai Pakan Ternak di Desa Miri Kecamatan Kismantoro Wonogiri

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