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KARAKTERISASI IKAN TERI ASIN (Stolephorus sp.) YANG DIPRODUKSI DI DESA WABURENSE, KECAMATAN MAWASANGKA, KABUPATEN BUTON TENGAH

Jurnal Fish Protech · Vol. 4 No. 1 (2021) · pp. 80–85

DOI
10.33772/jfp.v4i1.18146
ISSN
2621-1475
Published
2021-05-16
Publisher
Universitas Halu Oleo
Language
eng

Abstract

ABSTRACT The aims of this study were to determine the proximate content (water content, ash, fat, protein), and salt content. Data analysis was used descriptive analysis to provide a general description of the data. Proximate Test Results on Salted anchovy water content ranged from 18.61% -19.68%, salted anchovy ash content from 12.69% -14.26%, protein content 37.37% -41.25%, fat content from 1.05% -1.18% and salt content from 12.62% -13.42%. Keywords: Salted anchovy, proximate, and salinityABSTRAKPeneletian ini bertujuan untuk mengetahui kandungan proksimat (kadar air, kadar abu, kadar lemak, kadar protein), dan kadar garam. analisis data penelitian ini menggunakan analisis deskriptif untuk memberikan gambaran umum tentang data. Hasil uji proksimat pada kadar air ikan teri asin berkisar 18,61%-19,68%,kadar abu ikan teri asin berkisar 12,69%-14,26%, kadar protein ikan teri asin 37,37%-41,25%, kadar lemak ikan teri asin berkisar 1,05%-1,18% dan kadar garam berkisar antara 12,62%-13,42%.Kata kunci: Ikan teri asin, proksimat, kadar garam

Collaboration network of the authors

40 authors · 127 co-authorship links · 24 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 Airlangga
  • National Research and Innovation Agency
  • Universitas Gadjah Mada
  • Universiti Teknologi MARA
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Asnani AsnaniAffiliation unknown14
Tamrin TamrinUniversitas Halu Oleo11
Haslianti HasliantiAffiliation unknown8
Andi Besse PatadjaiAffiliation unknown8
Mohamad Nuh IbrahimAffiliation unknown7
Hermanto HermantoUniversitas Halu Oleo6
Moh. Nuh IbrahimAffiliation unknown5
Mohammad Nuh IbrahimAffiliation unknown4
Mita Gebriella IntheAffiliation unknown3
Liwaul LiwaulUniversitas Halu Oleo2
Sartono SartonoUniversitas Halu Oleo2
La Ode Muhammad ElwanAffiliation unknown2
Nur illiyin AkibAffiliation unknown2
Shalawatun Amaliah FatimahAffiliation unknown2
Ari SartinahUniversitas Halu Oleo2
Maharani MaharaniAffiliation unknown2
Ansharullah AnsharullahUniversitas Halu Oleo2
Elin NurainiNational Research and Innovation Agency1
Sihana SihanaUniversitas Gadjah Mada1
Darsono DarsonoNational Research and Innovation Agency1
Saefurrochman SaefurrochmanNational Research and Innovation Agency1
Rajendra Satriya UtamaUniversitas Gadjah Mada1
Badrus ZamanUniversitas Airlangga1
Eva HariyantiUniversitas Airlangga1
Indra Kharisma RaharjanaUniversitas Airlangga1
Army JustitiaUniversitas Airlangga1
Faried EffendyUniversitas Airlangga1
Shukor Sanim Mohd FauziUniversiti Teknologi MARA1
Airlangga Dwi SatrioAffiliation unknown1
Vabela Dwi SeravinAffiliation unknown1
Muh. YusufUniversitas Halu Oleo1
Jopang JopangUniversitas Halu Oleo1
La Ode AslimUniversitas Halu Oleo1
Erni QomariyahAffiliation unknown1
Muhammad Nadzirin NurAffiliation unknown1
Indra LestariAffiliation unknown1
Salam SalamAffiliation 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">KARAKTERISASI IKAN TERI ASIN (Stolephorus sp.) YANG DIPRODUKSI DI DESA WABURENSE, KECAMATAN MAWASANGKA, KABUPATEN BUTON TENGAH</dc:title>
	<dc:creator>Taufik, Taufik</dc:creator>
	<dc:creator>Isamu, Kobajashi Togo</dc:creator>
	<dc:creator>Suwarjoyowirayatno, Suwarjoyowirayatno</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT         The aims of this study were to determine the proximate content (water content, ash, fat, protein), and salt content. Data analysis was used descriptive analysis to provide a general description of the data. Proximate Test Results on Salted anchovy water content ranged from 18.61% -19.68%, salted anchovy ash content from 12.69% -14.26%, protein content 37.37% -41.25% , fat content from 1.05% -1.18% and salt content from 12.62% -13.42%. Keywords: Salted anchovy, proximate, and salinityABSTRAKPeneletian ini bertujuan untuk mengetahui kandungan proksimat (kadar air, kadar abu, kadar lemak, kadar protein), dan kadar garam. analisis data penelitian ini menggunakan analisis deskriptif untuk memberikan gambaran umum tentang data. Hasil uji proksimat pada kadar air ikan teri asin berkisar 18,61%-19,68% ,kadar abu ikan teri asin berkisar 12,69%-14,26%, kadar protein ikan teri asin 37,37%-41,25%, kadar lemak ikan teri asin berkisar 1,05%-1,18% dan kadar garam berkisar antara 12,62%-13,42%.Kata kunci: Ikan teri asin, proksimat, kadar garam</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
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	<dc:date>2021-05-16</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<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/18146</dc:identifier>
	<dc:identifier>10.33772/jfp.v4i1.18146</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Fish Protech; Vol 4, No 1 (2021): Jurnal Fish Protech Vol. 4 No. 1 April 2021; 80-85</dc:source>
	<dc:source>2621-1475</dc:source>
	<dc:source>10.33772/jfp.v4i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jfp/article/view/18146/pdf</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2021 Jurnal Fish Protech</dc:rights>
</oai_dc:dc>