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KARAKTERISTIK PROTEIN DAN ASAM AMINO DAGING RAJUNGAN (Portunus pelagicus) AKIBAT PENGUKUSAN

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 15 No. 2 (2012)

DOI
10.17844/jphpi.v15i2.6207
ISSN
2354-886X, 2303-2111
Terbit
2012-09-05
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

Crabs (Portunus pelagicus) is one member of the class Crustacea that being a major exported commodity. It is exported mostly in form frozen without head and shell and canned pruduct. Steam process is one important step in crab’s canning industry. This research aimed to study the yield, proximate composition, water-soluble protein, salt-soluble protein, amino acids content and the structure of crabs meat’s tissue analysis in a fresh and after steam process. Fresh crabs has higher yield than the steamed one. Steamed crab’s yield decreased by 14.99%. Proximate composition of fresh and steamed crabs as follows, moisture (wb) 78.47% and 75.43%, ash (db) 7.66% and 6.02%; protein (db) 68.09% and 66.63%; fat (db) 0.84% and 0.75%, charbohydrate (db) 23.41% and 26.62%; water-soluble proteins (db) 40.87% and 25.32%; salt-soluble proteins (db) 58.06% and 30.77%. Crabs meat contained 15 amino acids, 9 essential amino acids and 6 non essential amino acids. The highest essential amino acid composition was arginin by 6.87% in fresh crab and 6.80% in steamed crab, while the highest non essential amino acid composition was glutamate by 10.92% in fresh crab and 9.81% in steamed crab. Fresh crab meat has connective fibers, while the steamed crab meat has disjointed and not compact fibers.Key words: amino acids, crab (Portunus pelagicus), meat tissue, protein, steaming.

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  • IPB University
  • Badan Pengkajian dan Penerapan Teknologi
  • Universitas Halu Oleo
  • Universitas Pasir Pangaraian
  • IAIN Syekh Nurjati Cirebon
  • Indonesia University of Education
  • Sultan Ageng Tirtayasa University
  • Organisasi lain
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
  • Garis lebih tebal = lebih banyak artikel bersama · lingkaran lebih besar = lebih banyak artikel
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Rekan penulisOrganisasiArtikel bersama
Asadatun AbdullahIPB University10
Ruddy SuwandiIPB University10
Sugeng Heri SusenoIPB University8
Pipih SuptijahIPB University7
Mala NurilmalaIPB University6
Nurjanah NurjanahIPB University5
Taufik HidayatBadan Pengkajian dan Penerapan Teknologi5
Roni NugrahaIPB University4
NurokhmatunnisaIPB University4
Detti - PujiantiIPB University4
Rizsa Mustika PertiwiIPB University4
Asadatun AbdullahIPB University3
Puji RiantiIPB University2
Wini TrilaksaniIPB University2
‪Tati NurhayatiIPB University2
Muchamad HamdaniAfiliasi tidak diketahui2
Narendra Wisnu CaktiAfiliasi tidak diketahui2
Tati NurhayatiIPB University2
RamlanAfiliasi tidak diketahui2
Roni NugrahaAfiliasi tidak diketahui2
Ratri IsharyadiUniversitas Pasir Pangaraian1
Nanang PriatnaIndonesia University of Education1
Arif MuchyidinIAIN Syekh Nurjati Cirebon1
Vatia Dwi Rizki Ramadhani AldinaIPB University1
Aris MunandarSultan Ageng Tirtayasa University1
Rahadian Hardja UtamaAfiliasi tidak diketahui1
Anggi NovrianiAfiliasi tidak diketahui1
Lila RaniAfiliasi tidak diketahui1
KomariAfiliasi tidak diketahui1
Eko SusantoDiponegoro University1
Herlan Widya UtamaAfiliasi tidak diketahui1
ZulhamsyahAfiliasi tidak diketahui1
KustiyariyahAfiliasi tidak diketahui1
Rudy R. NitibaskaraAfiliasi tidak diketahui1
E. MadiahAfiliasi tidak diketahui1
Muhammad NurdinUniversitas Halu Oleo1
ZuriatAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">KARAKTERISTIK PROTEIN DAN ASAM AMINO DAGING RAJUNGAN (Portunus pelagicus) AKIBAT PENGUKUSAN</dc:title>
	<dc:creator xml:lang="en">Jacoeb, Agoes Mardiono</dc:creator>
	<dc:creator xml:lang="en">., Nurjanah</dc:creator>
	<dc:creator xml:lang="en">Lingga, Lenny Asnita Br</dc:creator>
	<dc:description xml:lang="en">Crabs (Portunus pelagicus) is one member of the class Crustacea that being a major exported commodity. It is exported mostly in form frozen without head and shell and canned pruduct. Steam process is one important step in crab’s canning industry. This research aimed to study the yield, proximate composition, water-soluble protein, salt-soluble protein, amino acids content and the structure of crabs meat’s tissue analysis in a fresh and after steam process. Fresh crabs has higher yield than the steamed one. Steamed crab’s yield decreased by 14.99%. Proximate composition of fresh and steamed crabs as follows, moisture (wb) 78.47% and 75.43%, ash (db) 7.66% and 6.02%; protein (db) 68.09% and 66.63%; fat (db) 0.84%   and 0.75%, charbohydrate (db) 23.41% and 26.62%; water-soluble proteins (db) 40.87% and 25.32%; salt-soluble proteins (db) 58.06% and 30.77%. Crabs meat contained 15 amino acids, 9 essential amino acids and 6 non essential amino acids. The highest essential amino acid composition was arginin by 6.87% in fresh crab and 6.80% in steamed crab, while the highest non essential amino acid composition was glutamate by 10.92% in fresh crab and 9.81% in steamed crab. Fresh crab meat has connective fibers, while the steamed crab meat has  disjointed and not compact fibers.Key words: amino acids, crab (Portunus pelagicus), meat tissue, protein, steaming.</dc:description>
	<dc:publisher xml:lang="en">Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)</dc:publisher>
	<dc:date>2012-09-05</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/jphpi/article/view/6207</dc:identifier>
	<dc:identifier>10.17844/jphpi.v15i2.6207</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 15 No 2 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 15 No. 2 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/6207/4794</dc:relation>
</oai_dc:dc>