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KOMPOSISI KIMIA DAN ASAM LEMAK JUVENIL IKAN NILA GIFT (Oreochromis niloticus) PADA BERBAGAI UMUR PANEN

Jurnal Sains dan Teknologi Pangan · Vol. 5 No. 1 (2020)

DOI
10.33772/jstp.v5i1.11545
ISSN
2527-6271
Published
2020-03-20
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT The purpose of this study was to determine chemical (water, ash, protein, and lipid contents) as well as fatty acids (saturated fatty acids (SAFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acid (PUFA) composition of juvenile tilapia GIFT at the harvesting period of two, three, and four weeks. This study used a completely randomized design (CRD), consisting of one treatment (harvesting period of two, three, and four weeks) and three repetitions. The data were analyzed using analysis of variance (ANOVA) and the Duncan Multiple Range Test (DMRT) at a 95% confidence level. The harvesting period of two, three, and four weeks had a significant effect (P0.05) on chemical and fatty acids composition. Lipid contents decreased significantly (P0.05) at 2-4 weeks harvesting period while water, ash, and protein contents increased significantly (P0.05). Juvenile tilapias GIFT had total fatty acids of 91.87%, 75.69%, and 62.24% at harvesting periods of two, three, and four weeks, respectively. Total fatty acids decreased significantly (P0.05) during the two to four weeks harvesting period. Keywords: chemical composition, fatty acid, harvesting period, juvenile tilapia GIFT ABSTRAKTujuan penelitian ini untuk menentukan komposisi kimia (kadar air, kadar abu, kadar protein dan kadar lemak) dan asam lemak (asam lemak jenuh (SAFA), asam lemak tak jenuh tunggal (MUFA) dan asam lemak tak jenuh jamak (PUFA) juvenil ikan nila GIFT pada umur panen 2 minggu, 3 minggu dan 4 minggu. Metode penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 1 jenis perlakuan (umur panen yaitu 2 minggu, 3 minggu, 4 minggu) dan 3 kali ulangan. Data di analisis menggunakan Analisys Of Varian (ANOVA) dan uji lanjut Duncan Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Umur panen 2 minggu, 3 minggu dan 4 minggu berpengaruh nyata (P0.05) terhadap komposisi kimia dan asam lemak. Kadar lemak menurun secara signifikan (P0.05) pada umur panen 2 minggu, 3 minggu dan 4 minggu. Kadar air, kadar abu dan kadar protein meningkat secara signifikan (P0.05) pada umur panen 2 minggu, 3 minggu dan 4 minggu. Juvenil ikan nila GIFT mengandung total asam lemak pada umur panen 2 minggu, 3 minggu dan 4 minggu berturut- turut sebesar 91.87%; 75.69% dan 62.24%. Total asam lemak menurun secara signifikan (P0.05) pada umur panen 2 minggu, 3 minggu dan 4 minggu. Kata Kunci: asam lemak, juvenil nila GIFT, komposisi kimia, umur panen

Collaboration network of the authors

40 authors · 134 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
Waode Nilda Arifiana EffendyAffiliation unknown11
SRI WAHYUNIAffiliation unknown10
Ansharullah AnsharullahUniversitas Halu Oleo7
Asnani AsnaniAffiliation unknown7
Tamrin TamrinUniversitas Halu Oleo5
Restu LibrianiAffiliation unknown5
Hermanto HermantoUniversitas Halu Oleo4
Nurhuda AnnaastasiaUniversitas Halu Oleo4
Illian ElviraAffiliation unknown4
Haslianti HasliantiAffiliation unknown3
Mariani. LAffiliation unknown3
Nur Illiyyin AkibAffiliation unknown2
Andi Nafisah Tendri Adjeng MallarangengAffiliation unknown2
RH Fitri FaradillaAffiliation unknown2
Farid YasidiAffiliation unknown2
LA KARIMUNAUniversitas Halu Oleo2
faris takzimAffiliation unknown2
Mohamad Nuh IbrahimAffiliation unknown2
Kobajashi Togo IsamuAffiliation unknown2
Nurramadhani Armada SidaUniversitas Halu Oleo1
Sunandar IhsanUniversitas Halu Oleo1
Yamin YaminUniversitas Halu Oleo1
Muhammad Handoyo SahumenaUniversitas Halu Oleo1
Arfan ArfanUniversitas Halu Oleo1
KHAIRUN NISAUniversitas Halu Oleo1
La RiandaAffiliation unknown1
Abdu Rahman BacoAffiliation unknown1
Djukrana WahabAffiliation unknown1
Fery Indradewi ArmadanyAffiliation unknown1
Rifa'atul MahmudahAffiliation unknown1
H HalikAffiliation unknown1
R RamlahAffiliation unknown1
Husnaeni HusnaeniAffiliation unknown1
Wa FiaAffiliation unknown1
Sitti AdawiaAffiliation 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/jstp/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 DAN ASAM LEMAK JUVENIL IKAN NILA GIFT (Oreochromis niloticus) PADA BERBAGAI UMUR PANEN</dc:title>
	<dc:creator>Nadia, Laode  Muhamad Hazairin</dc:creator>
	<dc:creator>Huli, La Ode</dc:creator>
	<dc:creator>Rejeki, Sri</dc:creator>
	<dc:creator>Zubaydah, Wa Ode Sitti</dc:creator>
	<dc:creator>Nadia, La Ode Abdul Rajab</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT   The purpose of this study was to determine chemical (water, ash, protein, and lipid contents) as well as fatty acids (saturated fatty acids (SAFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acid (PUFA) composition of juvenile tilapia GIFT at the harvesting period of two, three, and four weeks. This study used a completely randomized design (CRD), consisting of one treatment (harvesting period of two, three, and four weeks) and three repetitions. The data were analyzed using analysis of variance (ANOVA) and the Duncan Multiple Range Test (DMRT) at a 95% confidence level. The harvesting period of two, three, and four weeks had a significant effect (P0.05) on chemical and fatty acids composition. Lipid contents decreased significantly (P0.05) at 2-4 weeks harvesting period while water, ash, and protein contents increased significantly (P0.05). Juvenile tilapias GIFT had total fatty acids of 91.87%, 75.69%, and 62.24% at harvesting periods of two, three, and four weeks, respectively. Total fatty acids decreased significantly (P0.05) during the two to four weeks harvesting period. Keywords: chemical composition, fatty acid, harvesting period, juvenile tilapia GIFT ABSTRAKTujuan penelitian ini untuk menentukan komposisi kimia (kadar air, kadar abu, kadar protein dan kadar lemak) dan asam lemak (asam lemak jenuh (SAFA), asam lemak tak jenuh tunggal (MUFA) dan asam lemak tak jenuh jamak (PUFA) juvenil ikan nila GIFT pada umur panen 2 minggu, 3 minggu dan 4 minggu. Metode penelitian  ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 1 jenis perlakuan (umur panen yaitu 2 minggu, 3 minggu, 4 minggu) dan 3 kali ulangan. Data di analisis menggunakan Analisys Of  Varian (ANOVA) dan uji lanjut Duncan Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Umur panen 2 minggu, 3 minggu dan 4 minggu berpengaruh nyata (P0.05) terhadap komposisi kimia dan asam lemak. Kadar lemak menurun secara signifikan (P0.05) pada umur panen 2 minggu, 3 minggu dan 4 minggu. Kadar air, kadar abu dan kadar protein meningkat secara signifikan (P0.05) pada umur panen 2 minggu, 3 minggu dan 4 minggu. Juvenil ikan nila GIFT mengandung total asam lemak pada umur panen 2 minggu, 3 minggu dan 4 minggu berturut- turut sebesar 91.87%; 75.69% dan 62.24%. Total asam lemak menurun secara signifikan (P0.05) pada umur panen 2 minggu, 3 minggu dan 4 minggu. Kata Kunci : asam lemak, juvenil nila GIFT, komposisi kimia, umur panen </dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2020-03-20</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>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/11545</dc:identifier>
	<dc:identifier>10.33772/jstp.v5i1.11545</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 5, No 1 (2020): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v5i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/11545/8110</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Sains dan Teknologi Pangan</dc:rights>
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