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KOMPOSISI KIMIA IKAN TERI (Stolephorus sp.) ASIN YANG DIPASARKAN DI KOTA KENDARI PROVINSI SULAWESI TENGGARA

Jurnal Fish Protech · Vol. 6 No. 1 (2023) · pp. 1–6

DOI
10.33772/jfp.v6i1.29159
ISSN
2621-1475
Published
2023-04-30
Publisher
Universitas Halu Oleo
Language
eng

Abstract

This study aims to determine the chemical composition of salted anchovies (Stolephorus sp.) were sold in 6 markets and 1 supermarket in Kendari City, Southeast Sulawesi Province. Parameters observed were chemical composition (moisture content, ash content, protein content and fat content). Data analysis in this study was descriptive with the aim to obtain an objective explanation of the test parameters.. The results showed that the water content of salted anchovies ranged from 17.85% -28.19%. Ash content ranged from 8.14% -14.93%, protein content was 24.41% -31.42% and fat content was 1.02% -1.26%. The results of this study provide information that the salted anchovies marketed in 6 markets and 1 supermarket in Kendari City, Southeast Sulawesi Province have different chemical compositions.Keywords: salted anchovy (Stolephorus sp.), chemical composition, market

Collaboration network of the authors

40 authors · 130 co-authorship links · 3 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Universitas Sembilanbelas November Kolaka
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Seventry Meliana PatiungUniversitas Halu Oleo5
Illian ElviraAffiliation unknown5
SRI REJEKIUniversitas Halu Oleo5
Akhmad MansyurUniversitas Halu Oleo4
Farhan Ramdhani IstinandarAffiliation unknown3
Roslindah Daeng SiangUniversitas Halu Oleo3
Haslianti HasliantiAffiliation unknown3
Abdul SarifinAffiliation unknown3
Risfandi RisfandiUniversitas Halu Oleo2
Nurmaladewi NurmaladewiUniversitas Halu Oleo2
Laode Muhamaad Hazairin NadiaAffiliation unknown2
Pipih SuptijahAffiliation unknown2
Abdullah AbdullahUniversitas Halu Oleo1
Urbanus DediUniversitas Halu Oleo1
Fitriah AmirAffiliation unknown1
Agusriyadin AgusriyadinUniversitas Sembilanbelas November Kolaka1
Akhmad Fadli IbrahimUniversitas Sembilanbelas November Kolaka1
Arif Eka PrasetyaUniversitas Sembilanbelas November Kolaka1
Maharani MaharaniAffiliation unknown1
Asni AsniAffiliation unknown1
Azhar Aras MubarakUniversitas Sembilanbelas November Kolaka1
Sudarwin KamurUniversitas Sembilanbelas November Kolaka1
Gaby Nanda KharismaUniversitas Sembilanbelas November Kolaka1
Irdam RianiUniversitas Halu Oleo1
Azwar SiddiqAffiliation unknown1
Rosmawati RosmawatiUniversitas Halu Oleo1
Hasnia AramiAffiliation unknown1
Azwar SidiqUniversitas Halu Oleo1
Sjamsu Alam LawelleAffiliation unknown1
Muhammad RamliAffiliation unknown1
Arif PrasetyaAffiliation unknown1
Al Tafakur La OdeAffiliation unknown1
Analuddin AnaluddinUniversitas Halu Oleo1
Andi SeptianaUniversitas Halu Oleo1
Windriani Citra Lestari LolopayungAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jfp/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">KOMPOSISI KIMIA IKAN TERI (Stolephorus sp.) ASIN YANG DIPASARKAN DI KOTA KENDARI PROVINSI SULAWESI TENGGARA</dc:title>
	<dc:creator>Effendy, Waode Nilda Arifiana</dc:creator>
	<dc:creator>Nadia, Laode Muhamad Hazairin</dc:creator>
	<dc:creator>Annaastasia, Nurhuda</dc:creator>
	<dc:creator>Huli, La Ode</dc:creator>
	<dc:creator>Hasidu, La Ode Abdul Fajar</dc:creator>
	<dc:description xml:lang="en-US">This study aims to determine the chemical composition of salted anchovies (Stolephorus sp.) were sold in 6 markets and 1 supermarket in Kendari City, Southeast Sulawesi Province. Parameters observed were chemical composition (moisture content, ash content, protein content and fat content). Data analysis in this study was descriptive with the aim to obtain an objective explanation of the test parameters.. The results showed that the water content of salted anchovies ranged from 17.85% -28.19%. Ash content ranged from 8.14% -14.93%, protein content was 24.41% -31.42% and fat content was 1.02% -1.26%. The results of this study provide information that the salted anchovies marketed in 6 markets and               1 supermarket in Kendari City, Southeast Sulawesi Province have different chemical compositions.Keywords: salted anchovy (Stolephorus sp.), chemical composition, market</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2023-04-30</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-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jfp/article/view/29159</dc:identifier>
	<dc:identifier>10.33772/jfp.v6i1.29159</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Fish Protech; Vol 6, No 1 (2023): Jurnal Fish Protech Vol. 6 No. 1 April 2023; 1-6</dc:source>
	<dc:source>2621-1475</dc:source>
	<dc:source>10.33772/jfp.v6i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jfp/article/view/29159/pdf</dc:relation>
	<dc:relation>https://ojs.uho.ac.id/index.php/jfp/article/downloadSuppFile/29159/5661</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2023 Jurnal Fish Protech</dc:rights>
</oai_dc:dc>