Analisis proksimat, asam lemak dan asam amino pada pangan tradisional ikan lemuru dengan proses pengeringan berbeda [Proximate analysis, fatty acids and amino acids of lemuru fish traditional foods with variation of drying processes]
نویسندگان
چکیده
Lemuru fish need preservation because it is easily damaged and only produced seasonally. Apart from its nutritional value as a source of essential protein to humans, lemuru very cheap. Generally, the people Jembrana Regency in Bali preserve by processing into seasoned dried known “Pedetan”. Research carried out oven drying, sun direct sunlight determine best method for drying with without spices. Results showed that had significant effects on proximate contents fish. The lowest moisture content (7.31%) was obtained treatment drying. Oven-dried unseasoned highest 67.69%, while sun-dried fish, both samples, fat an average 13.30%. saturated fatty acid palmitic acid, unsaturated cis-9 oleic acid. Meanwhile, amino L-glutamic
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ژورنال
عنوان ژورنال: Jurnal Teknologi & Industri Hasil Pertanian (edisi elektronik)
سال: 2023
ISSN: ['2302-4399']
DOI: https://doi.org/10.23960/jtihp.v28i2.150-162