PENGARUH LAMA PEREBUSAN CANGKANG RAJUNGAN (Portunus sp.) TERHADAP MUTU PETIS

Authors

  • Anggun Yuliantika Universitas Bung Hatta
  • Yusra Universitas Bung Hatta

Keywords:

Crab, petis, chemical tests

Abstract

The crab processing will produce waste, especially liquid waste from the boiling process. This study aims to analyze the quality of petis with different boiling times. The study used an experimental method with 3 treatments, P1 boiling the crabs for 5 hours, P2 boiling the crabs for 6 hours, and boiling the crabs for 7 hours. The petis were tested chemically by the proximate method. The data obtained were analyzed descriptively based on laboratory results. Based on chemical tests, boiling time produces different nutritional values in the parameters of water content, ash, protein, fat, and carbohydrates.

References

Adam, Jaya I dan Sondita M F. 2006. Model Numerik Difusi Populasi Rajungan di Perairan Selat Makassar. Jurnal Ilmu-ilmu Perairan dan Perikanan Indonesia, 13(2):83-88.

Suraptini. 2002. Pengaruh Limbah Industri Terhadap Lingkungan di Indonesia. Media Libang Kesehatan, Ilmiah Perikanan dan Kelautan, 3(1):123-125.

Danitasari, S. M. 2010. Karakterisasi Petis Ikan Dari Limbah Cair Hasil Perebusan Ikan Tongkol (Euthynnus affinis). Skripsi. Institut Pertanian Bogor. Bogor.

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Published

2021-08-25

Issue

Vol. 19 No. 2 (2021): Kumpulan Executive Summary Hasil Penelitian Mahasiswa Program Studi PSP

Section

Executive Summary