Studi Reduksi Urea Pada Daging Ikan Pari (Trygon sephen) dengan Perendaman Dalam Ekstrak Tauge dan Asam Sitrat

Abstract

This research was conducted at the Laboratory of Fish Processing Technology and Food Chemistry Faculty of Fisheries and Marine Sciences University of Riau, Pekanbaru on April 2012 to May 2012. The research objective was to determine the reduction of urea in ray fish treated with citric acid and bean sprouts extract. Ray fish was taken from a fish market in Pekanbaru. The fish was filleted and grouped into three groups. Each group was depth respectivelly in citric acid 2%, bean sprout extract and distilled water (control) for 30 minutes. The urea concentration, protein and TMA of the fish were evaluated. The results indicated that the ray fish fillet treated with citric acid 2% is the best treatment to reduce the ray fish urea. Urea concentration, protein and TMA of the ray fish fillet treated with citric acid 2% was 0,223 mg/ml, 13,75%, 4,88 mg N/100g respectivelly; ray fish fillet treated with bean sprouts extract was 0,094 mg/ml, 15,229%, 4,976 mg N/100g respectivelly and ray fish fillet treated with distilled water was 2,23%, 5,099 mgN/100 g, 16,642% respectivelly.