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PEMANFAATAN HASIL SAMPING PENGOLAHAN IKAN PEPEREK (Leiognathus equulus) MENJADI TEPUNG IKAN

Jurnal Fish Protech · Vol. 2 No. 1 (2019) · pp. 11–17

DOI
10.33772/jfp.v2i1.6458
ISSN
2621-1475
Published
2019-05-08
Publisher
Universitas Halu Oleo
Language
eng

Abstract

AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh perlakuan tulang, kepala dan jeroan terhadap uji organoleptik, uji proksimat dan uji mineral tepung ikan peperek. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tiga perlakuan yaitu perlakuan A (tulang), perlakuan B (Kepala) dan perlakuan C (Jeroan) dan ulangan sebanyak empat kali. Kandungan kimia protein diuji dengan metode Spektofotometri, kadar karbohidrat diuji dengan metode karbohidrat total dan uji mineral kalsium diuji dengan metode peniteran subtitusi. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat beda nyata (P0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil tertinggi untuk penilaian organoleptik meliputi kenampakan, bau dan tekstur terdapat pada perlakuan A, dimana memiliki nilai kenampakan 8,04, nilai bau 8,02 dan nilai tekstur 8,04. Hasil tertinggi pada uji proksimat meliputi kadar protein yaitu 31,51% dan kadar karbohidrat yaitu 0,032% dan nilai tertinggi untuk uji mineral meliputi kadar kalsium terdapat pada perlakuan A yaitu 0,54%. Kata Kunci: Tepung ikan, kepala, tulang, jeroan, ikan peperek AbstractThis study aims to determine the effect of differences raw material (head, bone and viscera) onorganoleptic test, proximate analysis and calcium of peperek fish meal. This study use dacompletely randomized design (CRD) consisting of three treatments, A (bone), B (head) and C (Viscera) and four time replication. Observational data were analyzed using ANOVA (Analysis of Varience) at the level of 95% (P0,05), and continued with DMRT test (Duncan Multiple Range Test). There sult of this study for organoleptic test such as appearance, odor and texture were 8,04, 8,02, 8,04 respectively. Proximate analysis such as protein and carbohidrat were 31,51 % and 0,032 % respctively. The highest value of calcium content is 0,54%.Key woard:, fiSh meal, bone, head, viscera, pererek fish

Collaboration network of the authors

40 authors · 93 co-authorship links · showing the 40 most connected

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  • Universitas Halu Oleo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Kobajashi Togo IsamuAffiliation unknown18
Asnani AsnaniAffiliation unknown9
Haslianti HasliantiAffiliation unknown8
Andi Besse PatadjaiAffiliation unknown4
Mohamad Nuh IbrahimAffiliation unknown4
Hermanto HermantoUniversitas Halu Oleo3
Tamrin TamrinUniversitas Halu Oleo3
Shalawatun Amaliah FatimahAffiliation unknown2
Mita Gebriella IntheAffiliation unknown2
Rita SaharaAffiliation unknown2
Karmila DawistaAffiliation unknown1
Arum Ayu Gustiara Absyah SalehAffiliation unknown1
Nita Pratiwi IdhamAffiliation unknown1
Asman AsmanAffiliation unknown1
Jusman JusmanAffiliation unknown1
Ansharullah AnsharullahUniversitas Halu Oleo1
Wa Ode SarinaAffiliation unknown1
Fajrin AssidikAffiliation unknown1
Erma YunikaAffiliation unknown1
Mimin Kaidah IndayaniAffiliation unknown1
Rahdi Fajar MiftahulkhairAffiliation unknown1
Ashar SuhadarAffiliation unknown1
Kobajashi T. IsamuAffiliation unknown1
Karmin KarminAffiliation unknown1
Asriadi RahmatAffiliation unknown1
Yosi Ananda DewiAffiliation unknown1
Prilya Zhatrawati MentangAffiliation unknown1
La TandaAffiliation unknown1
Athira AthiraAffiliation unknown1
Sakir SakirAffiliation unknown1
Rhenislawaty RhenislawatyAffiliation unknown1
Iin Caroline ArpinAffiliation unknown1
Thamrin ThamrinAffiliation unknown1
Idham SaputraAffiliation unknown1
Edi WidjajantoAffiliation unknown1
Nur PermatasariAffiliation unknown1
Akhmad SabarudinAffiliation 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 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PEMANFAATAN HASIL SAMPING PENGOLAHAN IKAN PEPEREK (Leiognathus equulus) MENJADI TEPUNG IKAN</dc:title>
	<dc:creator>Lunda, Noviyanti</dc:creator>
	<dc:creator>Ibrahim, Moh Nuh</dc:creator>
	<dc:creator>Suwarjoyowirayatno, Suwarjoyowirayatno</dc:creator>
	<dc:description xml:lang="en-US">AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh perlakuan tulang, kepala dan jeroan terhadap uji organoleptik, uji proksimat dan uji mineral tepung ikan peperek. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tiga perlakuan yaitu perlakuan A (tulang), perlakuan B (Kepala) dan perlakuan C (Jeroan) dan ulangan sebanyak empat kali. Kandungan kimia protein diuji dengan metode Spektofotometri, kadar karbohidrat diuji dengan metode karbohidrat total dan uji mineral kalsium diuji dengan metode peniteran subtitusi. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat beda nyata (P0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil tertinggi untuk penilaian organoleptik meliputi kenampakan, bau dan tekstur terdapat pada perlakuan A, dimana memiliki nilai kenampakan 8,04, nilai bau 8,02 dan nilai tekstur 8,04. Hasil tertinggi pada uji proksimat meliputi kadar protein yaitu 31,51% dan kadar karbohidrat yaitu 0,032% dan nilai tertinggi untuk uji mineral meliputi kadar kalsium terdapat pada perlakuan A yaitu 0,54%. Kata Kunci: Tepung ikan, kepala, tulang, jeroan, ikan peperek AbstractThis study aims to determine the effect of differences raw material (head, bone and viscera) onorganoleptic test, proximate analysis and calcium of peperek fish meal. This study use dacompletely randomized design (CRD) consisting of three treatments, A (bone), B (head) and C (Viscera) and four time replication. Observational data were analyzed using ANOVA (Analysis of Varience) at the level of 95% (P0,05), and continued with DMRT test (Duncan Multiple Range Test). There sult of this study for organoleptic test such as appearance, odor and texture were 8,04, 8,02, 8,04 respectively. Proximate analysis such as protein and  carbohidrat were  31,51 %  and 0,032 %  respctively. The  highest value  of calcium content is 0,54%.Key woard:, fiSh meal, bone, head, viscera, pererek fish</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2019-05-08</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/6458</dc:identifier>
	<dc:identifier>10.33772/jfp.v2i1.6458</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Fish Protech; Vol 2, No 1 (2019): Jurnal Fish Protech Vol 2, No. 1, April 2019; 11-17</dc:source>
	<dc:source>2621-1475</dc:source>
	<dc:source>10.33772/jfp.v2i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jfp/article/view/6458/4739</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Jurnal Fish Protech</dc:rights>
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