Author

Rita Marsuci Harmain

Subject

- Perikanan

Abstract

Ilabulo is a traditional food of Gorontalo Province usually based on chicken or meat these raw materials can be replaced by catfish (Pangasius sp.) fortified by seaweed K.alvarezii and bone of catfish. The research objectived is to analyze the physical (texture) and characteristic chemical (amino acids, moisture content, ash content, protein, fat, crude fiber, carbohydrates). The steps being taken is the preparation of catfish, formulation and physic chemical analysis. Physical analysis using texture analyzer TA-XT2i. Chemical analysis using AOAC (2005) and HPLC. Data results of chemical analysis using Analysis of Variance. The results showed that the physical texture of ilabulo catfish fortification with seaweed K.alvarezii and bone catfish is average 2149.3/gf and without fortification is an average of 1927 / gf. While chemical characteristic which are 56.46% moisture, ash content 11.54%, 7.78% protein, 8.91% fat, 0.61% crude fiber, carbohydrates 22.07% and calcium 0.315%. The amino acid levels is 6.04% w/w. Keyword : ilabulo catfish, fortification, Kappaphycus alvarezii, physic, chemist

Publisher

Universitas Gadjah Mada

Contributor

Univ.Gadjah Mada Jogyakarta

Publish

2016

Material Type

ARTIKEL

Right

www.rce.ugm.ac.id/seminar