Author

Rita Marsuci Harmain

Subject

- Perikanan

Abstract

This study aims to determine the content of amino acids in fresh manggabai fish and fermented products. Manggabai fresh fish obtained from fishermen in the waters of Limboto lake, Gorontalo. Manggabai fish washed, cut into small pieces then fermented with 15% salt mixture, 20% and 40% carbohydrates for 15 days anaerobically at ± 45 ºC. Amino acid testing was performed on fresh manggabai fish and dried fermented products. Test results obtained that fresh manggabai fish and fermented products contain the highest amino acids in glutamic acid and the lowest in histidine. Levels of amino acids contained in manggabai fish increased after the fermentation process with carbohydrate 20%. The existence of fermentation technology can increase the nutritional value of manggabai fish. The amino acid content decreases in value after fermented 40% carbohydrate. Keywords: manggabai fish, Limboto lake, salt, carbohydrate

Publisher

Public Health Department Sport and Health Gorontalo State University

Contributor

-

Publish

2017

Material Type

PROSIDING

Right

ISBN: 978-602-6204-25-7