Abstract:
The purpose of study is to know nutrition of Baung eggs, comprising protein, fat, calcium, phospore, essential amino acid, essential fatty acid, vitamine C and vitamine E. Method applied to get the purpose is by taking take Baung eggs TKG IV ( gonad stages mature) on brood stock with body weight 750 – 1000 g , from the fisherman at Kampar River. Eggs are dried and floured. The study uses proximate-analysis to get quantity of protein, fat, water and ash. AAS methode is used to get the calcium and spectrophotometer, to get the phospore. HPLC methode is used to get the essential amino acid, fatty acid and vitamine C and E. The result shows that the floured fish Baung eggs contain nutrition protein 58,95±1,48 %, fat 5,42±0,01 %, water content 16,29±0,01 %, ashes content 8,27±0,03 %. Quantity amino acid 56,17±0,16 %, linoleat fatty acid 2,88±0,03.%, linolenat fatty acid 2,49±0,01 %, vitamine C 11,89±0,12 % and vitamine E 5,20±0,01 %. Calsium (158,50±0,70 mg/100 g), Magnesium (5,18±0,02 mg/100 g) and Phospore (146,50±0,70 mg/100 g), It can be concluded that brood stock of Baung need protein, amino acid, fatty acid, vitamine C, and E.
