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Snakeskin Gourami (Trichogaster pectoralis) Stick High in Protein and Calcium as of Fish Product Diversification

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 22 No. 2 (2019) · hlm. 311–317

DOI
10.17844/jphpi.v22i2.27770
ISSN
2354-886X, 2303-2111
Terbit
2019-08-26
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

Snakeskin gourami (Trichogaster pectoralis) is a freshwater fish often consumed by the people of South Kalimantan. The meat and the bones of this fish can be processed into protein and calcium-rich fish sticks. This study was aimed to analyze the sensory and chemical characteristics of snakeskin gourami stick. The meat and bones of the fish were added into sticks ingredients with the proportion of 0; 20; 40 and 60%. The results showed that the addition of fish meat and bones significantly affected the sensory characteristics particularly on the aroma and the taste of fish sticks, as well as the chemical quality including protein, fat, carbohydrate, water, ash, and calcium content. The sticks made with 60% of the fish meat and bones were more preferred and gave better chemical characteristics than those made with the other proportions.

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  • Hasanuddin University
  • Universitas Nahdlatul Ulama Blitar
  • Diponegoro University
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M Umar HarunAfiliasi tidak diketahui3
Rina SopianaAfiliasi tidak diketahui3
Rujito Agus SuwignyoAfiliasi tidak diketahui2
Azhis Sholeh BuchoriAfiliasi tidak diketahui2
Yuspihana FitrialAfiliasi tidak diketahui2
Rita KhairinaAfiliasi tidak diketahui2
Sugianto SugiantoUniversitas Nahdlatul Ulama Blitar1
Sutikno SutiknoDiponegoro University1
Masturi MasturiHasanuddin University1
Wahyu HardyantoAfiliasi tidak diketahui1
Emi Shofiyatul KhusnaAfiliasi tidak diketahui1
Prakosa Shella SyifaAfiliasi tidak diketahui1
Yasinta Tiara AzzahraAfiliasi tidak diketahui1
Dwi Indah Pangesti CahyaAfiliasi tidak diketahui1
Sri YunitaAfiliasi tidak diketahui1
Yustika Nur FajriahAfiliasi tidak diketahui1
Suci septrianda SuciAfiliasi tidak diketahui1
Irmawati IrmawatiAfiliasi tidak diketahui1
Chindy Charin marlisaAfiliasi tidak diketahui1
Irmawati IrmawatiAfiliasi tidak diketahui1
Imam Abadan TaufikAfiliasi tidak diketahui1
Nafisatul Ulumil MubarokahAfiliasi tidak diketahui1
Wahab LanaAfiliasi tidak diketahui1
Eva BanowatiAfiliasi tidak diketahui1
Eko PurwantiAfiliasi tidak diketahui1
Ernawati SaptaningrumAfiliasi tidak diketahui1
Pramusinta PramusintaAfiliasi tidak diketahui1
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Ilham IlhamAfiliasi tidak diketahui1
Agus TriantoAfiliasi tidak diketahui1
Eko Nurcahya DewiAfiliasi 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">Snakeskin Gourami (Trichogaster pectoralis) Stick High in Protein and Calcium as of Fish Product Diversification</dc:title>
	<dc:creator xml:lang="en">Sari, Dewi Kartika</dc:creator>
	<dc:creator xml:lang="en">Rahmawati, Hafni</dc:creator>
	<dc:creator xml:lang="en">Susilawati, Susilawati</dc:creator>
	<dc:subject xml:lang="en">calcium</dc:subject>
	<dc:subject xml:lang="en">chemical</dc:subject>
	<dc:subject xml:lang="en">organoleptics</dc:subject>
	<dc:subject xml:lang="en">protein</dc:subject>
	<dc:subject xml:lang="en">snakeskin gourami stick</dc:subject>
	<dc:description xml:lang="en">Snakeskin gourami (Trichogaster pectoralis) is a freshwater fish often consumed by the people of South Kalimantan. The meat and the bones of this fish can be processed into protein and calcium-rich fish sticks. This study was aimed to analyze the sensory and chemical characteristics of snakeskin gourami stick. The meat and bones of the fish were added into sticks ingredients with the proportion of 0; 20; 40 and 60%. The results showed that the addition of fish meat and bones significantly affected the sensory characteristics particularly on the aroma and the taste of fish sticks, as well as the chemical quality including protein, fat, carbohydrate, water, ash, and calcium content. The sticks made with 60% of the fish meat and bones were more preferred and gave better chemical characteristics than those made with the other proportions.</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>2019-08-26</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/27770</dc:identifier>
	<dc:identifier>10.17844/jphpi.v22i2.27770</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 22 No 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia; 311-317</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 22 No. 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia; 311-317</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/27770/17775</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2019 Dewi Kartika Sari, Hafni Rahmawati, Susilawati Susilawati</dc:rights>
</oai_dc:dc>