PEMANFAATAN AIR LIMBAH REBUSAN IKAN TAMBAN (Sardinella sp.) SEBAGAI FLAVOR PASTA ALAMI

Authors

  • Muhamad Syahrul Syah Jurusan Teknologi Hasil Perikanan, Fakultas Ilmu Kelautan dan Perikanan, Universitas Maritim Raja Ali Haji, Tanjungpinang
  • Azwin Apriandi Jurusan Teknologi Hasil Perikanan, Fakultas Ilmu Kelautan dan Perikanan, Universitas Maritim Raja Ali Haji, Tanjungpinang
  • R. Marwita Sari Putri Jurusan Teknologi Hasil Perikanan, Fakultas Ilmu Kelautan dan Perikanan, Universitas Maritim Raja Ali Haji, Tanjungpinang

DOI:

https://doi.org/10.31629/marinade.v3i01.2723

Keywords:

Amino acids, flavor, heavy metals, proximate, temperature

Abstract

The aims of this study was to determine the effect of temperature on the level of preference of panelists resulting from flavor paste. This research is an experimental laboratories with a completely randomized design of one factor, namely wastewater boiled fish is treated with different temperatures with a temperature of 70 °C, 75 °C, 80 °C, 85 °C, 90 °C. Then analyzed using SPSS 25 to obtain the best treatment. The results of the experiment showed that falvor paste given different treatment gave a significant difference (<0,05%) to the panelist preference level. Based on the results of the chemical analysis test that is obtained 0.76% protein content, 62.44% water content, 13.42% ash content, 22.94% carbohydrate. while for the amino acids obtained with the highest value, Tyrosine 0.18%, the lowest value is Serin 0.5% in the best flavor paste with the F3 code. The raw material used in making flavors is also tested by heavy metals but not detected.

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Published

2020-04-30

Issue

Vol. 3 No. 01 (2020): Marinade

Section

Articles