Physical, Chemical, and Functional Characteristic of 'Wader'(Rasbora jacobsoni), 'Bader'(Puintius javanicus), and 'Patin'(Pangasius hypophthalmus) Fillet
Proceeding The 2nd International Conference on Food, Agriculture, and Natural Resources 2016
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| Main Authors: | , , , , , |
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| Format: | Academic Paper |
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2017-03-29T08:37:48Z.
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| LEADER | 02145 am a22003133u 4500 | ||
|---|---|---|---|
| 001 | repository_unej_123456789_79953 | ||
| 042 | |a dc | ||
| 100 | 1 | 0 | |a Witono, Yuli |e author |
| 500 | |a 978-602-203-995-2 | ||
| 500 | |a http://repository.unej.ac.id/handle/123456789/79953 | ||
| 700 | 1 | 0 | |a Wibowo, Yuli |e author |
| 700 | 1 | 0 | |a Windrati, Wiwik Siti |e author |
| 700 | 1 | 0 | |a Taruna, Iwan |e author |
| 700 | 1 | 0 | |a Azkiyah, Lailatul |e author |
| 700 | 1 | 0 | |a Akbariwati, Isnairil |e author |
| 245 | 0 | 0 | |a Physical, Chemical, and Functional Characteristic of 'Wader'(Rasbora jacobsoni), 'Bader'(Puintius javanicus), and 'Patin'(Pangasius hypophthalmus) Fillet |
| 260 | |c 2017-03-29T08:37:48Z. | ||
| 520 | |a Proceeding The 2nd International Conference on Food, Agriculture, and Natural Resources 2016 | ||
| 520 | |a Common water fish are abundant in Indonesia, but has low economic value due to its strong smell and softening of its flesh as well as 'wader' (Rasbora jacobsoni), 'bader' (Puintius javanicus), and 'patin' (Pangasius hypophthalmus). This study describes the variability of important quality of this fish including physical, chemical and functional properties as the basic knowledge for further exploration primarily as an industrial raw material of food ingredient. The result showed that wader, bader, and patin fillet have high yield (64.71; 45.26; and 57.97% respectively), high content of protein (12.56; 15.08; and 11,38% respectively) and high emulsifying activity index (2.42; 2.37; and 2.98 m /g respectively). Total amino Acids were identified by HPLC of all the study fishes. Patin contained the highest percentage 19.06%, followed by wader 17.09%, and bader revealed having the least content 11.54%. It is indicated that this fish was suitable to be applied on food product and high nutritive value of water fish products. | ||
| 546 | |a en | ||
| 690 | |a wader | ||
| 690 | |a bader | ||
| 690 | |a patin | ||
| 690 | |a physical | ||
| 690 | |a chemical | ||
| 690 | |a functional | ||
| 655 | 7 | |a Prosiding |2 local | |
| 787 | 0 | |n http://repository.unej.ac.id/handle/123456789/79953 | |
| 856 | 4 | 1 | |u http://repository.unej.ac.id/handle/123456789/79953 |z Get Fulltext |