Nutritional composition of smoked skipjack produced in Ambon
نویسندگان
چکیده
Abstract Smoked skipjack is very popular processed fish product in Ambon with a acceptable taste and flavor, so much pleasure to be consume. produced traditionally by the method of hot smoking process. Skipjack good production through year Maluku included Ambon, it ideal as raw material smoked production. As nutritional facts are appropriately identified. This study was purposed determine proximate composition using exploratory method. The samples were collected from processing sites at three producing center villages. laboratory analysis carried out (proximate) composition. result showed that traditional has 60.34% moisture, 31.97% protein, 4.38% fat, 1.46% carbohydrate (by difference), 1.69% total ash energy 173 calories.
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ژورنال
عنوان ژورنال: IOP conference series
سال: 2023
ISSN: ['1757-899X', '1757-8981']
DOI: https://doi.org/10.1088/1755-1315/1207/1/012010