Pengaruh Lama Perendaman Dengan Menggunakan Larutan Jeruk Nipis Terhadap Kadar Urea Ikan Pari (Trygon sephen)

Abstract

Has conducted research with Title Effect of Long Soaking Solution Using Urea Levels Against Lime Fish Pari
( Trygon sephen ) . The goal is to determine the effect of immersion time with lemon on levels of urea Pari fish meat . The method used is experiment . There were four treatments were given : (a ) Immersion 0 minutes / no soaking, ( b ) 15 min immersion , ( c ) 30 min immersion and ( d ) Immersion 45 minutes .
                Based on the results obtained Pari treatment levels of fish protein A ( 20.18 % ) , treatment B ( 18.3 % ) , treatment C ( 16.34 % ) and treatment D ( 15.64 % ) . Statistically real soaking time is very influential on protein content . Pari fish urea levels for treatment A ( 19.1 mg / g ) , treatment B ( 10.86 mg / g ) , treatment C ( 6.3 mg / g ) , and treatment D ( 1.93 mg / g ) , statistically real soaking time is very influential on the stingray urea levels . Pari fish trimethilamine levels for treatment A
( 4.42 mg N/100 g ) , treatment B ( 4.19 mg N/100 g ) , treatment C ( 3.52 mg N/100 g ) , and treatment D ( 3 , 18 mg N/100 g) , and statistically long soaking with a solution of lime no real effect on levels of trimethylamine . Organoleptic quality include appearance , color and odor is strongly influenced by long immersion while the texture parameters are not influenced by the length of the fish soaking Pari .

Key word : ikan Pari, urea, TMA