Pengaruh Penyimpanan Beku terhadap Karakteristik Nilai Gizi Ikan Lele(Clarias gariepinus) sebagai Bahan Baku Fish Jelly Product
DOI:
https://doi.org/10.25181/prosemnas.v0i0.442Abstrak
This study aimed to get fisheries characterization of Clarias nutrient’s at freezing storage. Specific purpose of the study was to characterize nutrient of fish jelly product . Characterization of Clarias surimi at various quality levels, i.e. pre rigor,and teh end of rigor at freezing storage was conducted. Outcome of the study was fish jelly product nutrient’s database at different levels of freezing storage. Fish samples at various quality levels were then processed to be surimi and characterized using several quality tests. Result showed that fish jelly product at levels of freezing storage in different time were same each other. In this case, no influenced of freezing storage time to characterion of fish jelly product nutrient. Proximate analyses revealed that water contents were 50.63-54.53%, ash 1.75-1.88%; protein 7.02-7.46%, fat 3.05-3.54%, fiber 1.28-1.61% and carbohydrate 30.98-36.27%. Keywords : Characteration, Clarias, Fish jelly product, Freezing storageUnduhan
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