Studi Reduksi Urea Pada Daging Ikan Pari (Trygon sephen) dengan Perendaman Dalam Ekstrak Tauge dan Asam Sitrat
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Date
2012-10-16
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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.
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Keywords
ray fish, urea, TMA, citric acid, bean sprouts extract