文章基本信息

标题：THE EFFECTS OF DIFFERENT IMMERSION METHOD AND TIME ON THE PHYSICO-CHEMICAL CHARACTERISTICS OF SKIPJACK TUNA (Katsuwonus pelamis) FISH MEAL
其他标题：PENGARUH PERBEDAAN METODE PERENDAMAN DAN LAMA PERENDAMAN TERHADAP KARAKTERISTIK FISIKO-KIMIA TEPUNG IKAN CAKALANG (Katsuwonus pelamis)
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作者：Christina Litaay ; Christina Litaay ; Joko Santoso 等
期刊名称：E-Journal Ilmu dan Teknologi Kelautan Tropis
印刷版ISSN：2087-9423
电子版ISSN：2085-6695
出版年度：2013
卷号：5
期号：1
页码：85-92
DOI：10.29244/jitkt.v5i1.7753
语种：English
出版社：Bogor Agricultural University
摘要：High fat content in a dark fleshed fish can affect on nutritional value because it can lead to odors in fish meal products. Effort Immersion (deffating) is one way to reduce fat content in fish meal products in order to reduce the products from odor. Research on methods and durations of immersion effects were conducted from October to November 2011. This study aimed to determine the best method to get quality materials skipjact tuna fish meal based on methods and durations of immersion. Fish sampling were taken from the village of Latuhalat, Ambon-Maluku waters. Deffating process used water, 3% acetic acid, and 0.8% sodium bicarbonate. Immersion durations were 2, 4, and 6 hours. Deffating method using 0.8% sodium bicarbonate with 6 hours immersion time exhibited the best quality fish meal with protein content of 82.86% and 1.10% fat content.
其他摘要：Kandungan lemak tinggi pada ikan berdaging gelap dapat mempengaruhi kandungan gizi karena dapat menimbulkan bau pada produk tepung ikan. Upaya perendaman (deffating) merupakan salah satu cara untuk mengurangi kandungan lemak supaya tepung ikan yang dihasi
关键词：deffating; fish meal; skipjact tuna
其他关键词：perendaman; ikan cakalang; tepung ikan