Pengarang

Faiza A.Dali

Subjek

- Perikanan

Abstrak

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

Penerbit

Public Health Department Sport and Health Faculty Gorontalo State University Gorontalo City, Gorontalo Province

Kontributor

THIRD INTERNATIONAL SEMINAR ON PUBLIC HEALTH AND EDUCATION (ISPHE) PROCEEDINGS Public Health Department, Sport and Health Faculty, Gorontalo State University, ISBN 978-602-6204-25-7

Terbit

2017

Tipe Material

PROSIDING

Right

THIRD INTERNATIONAL SEMINAR ON PUBLIC HEALTH AND EDUCATION (ISPHE) PROCEEDINGS Public Health Department, Sport and Health Faculty, Gorontalo State University, ISBN 978-602-6204-25-7