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Analisis Kimia Ikan Ekor Kuning Asap Industri Rumah Tangga di Kota Jayapura

JURNAL BIOLOGI PAPUA · Vol. 13 No. 1 (2021) · pp. 52–57

DOI
10.31957/jbp.1328
ISSN
2503-0450, 2086-3314
Published
2021-04-01
Publisher
Jurusan Biologi FMIPA Universitas Cenderawasih
Language
eng

Abstract

Fish is highly susceptible to deterioration without any preservative or processing measures and requires proper handling and preservation to increase its shelf life. Smoked fish is traditionally processed by fish through an open process of hot smoked. Smoked fish process in Indonesia, especially in Papua, is still carried out traditionally with capital and small business scale so that the use of tools is still simple. The aim of this research was to study the proximate composition of smoked yellowfin fish, which were taken from different producers in Youtefa Market, Jayapura City, Papua. The analysis on smoked yellowfin fish applied of proximate analysis (moisture level, ash level, fat level, and protein level). The result of this research showed that the highest moisture level was EK.K sample with 67.17%. The highest value of ash level was EK.T­1 sample with 8.15%. The highest of fat and protein level were EK.K sample, with 18.63% and 6.42%, respectively.  Key words: Smoked yellowfin, proximate analysis.Â

Collaboration network of the authors

36 authors · 122 co-authorship links

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Co-authorOrganisationJoint articles
Yulindra M. NumberiAffiliation unknown3
Daawia DaawiaAffiliation unknown2
Henderina J. KeiluhuAffiliation unknown2
Daniel Z. K. WambrauwAffiliation unknown2
Erlies P. RamandeyAffiliation unknown2
Jeirel WattileteAffiliation unknown2
Raini PanjaitanAffiliation unknown2
Yuliandra M. NumberiAffiliation unknown1
Bambang SuhartawanAffiliation unknown1
Diana M. AbulaisAffiliation unknown1
Eunike M. PanjaitanAffiliation unknown1
Martha K. SefaAffiliation unknown1
Ign Joko SuyonoAffiliation unknown1
Diana AbulaisAffiliation unknown1
Yulindra Margaretha NumberiAffiliation unknown1
Chlia Riery G SkavannyAffiliation unknown1
Mariza Ira SuabeyAffiliation unknown1
Lolita TuhumenaAffiliation unknown1
Liyatin GeaAffiliation unknown1
Muhamad HarionoAffiliation unknown1
Imam MisbachAffiliation unknown1
Irja Sepriyanto JenmauAffiliation unknown1
Yohana Yana SinagaAffiliation unknown1
Irfan WandikboAffiliation unknown1
Muhammad HisyamAffiliation unknown1
Sitti Rosnafi'an SumardiAffiliation unknown1
Tamara Louraine Jeanette KainamaAffiliation unknown1
Lisye I. ZebuaAffiliation unknown1
Elieser ElieserAffiliation unknown1
Evie L. WarikarAffiliation unknown1
Euniche R.P.F. RamandeyAffiliation unknown1
Ika P. PalimbungaAffiliation unknown1
Baiq A. TartillahAffiliation unknown1
Mika BarasuleleAffiliation 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://ejournal.uncen.ac.id/index.php/JBP/oai, first harvested 1 Nov 2026, last seen 1 Nov 2026.
Original metadata (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-US">Analisis Kimia Ikan Ekor Kuning Asap Industri Rumah Tangga di Kota Jayapura</dc:title>
	<dc:creator>Haryati, Kristina</dc:creator>
	<dc:creator>Dianingsih, Nurlita</dc:creator>
	<dc:description xml:lang="en-US">Fish is highly susceptible to deterioration without any preservative or processing measures and requires proper handling and preservation to increase its shelf life. Smoked fish is traditionally processed by fish through an open process of hot smoked. Smoked fish process in Indonesia, especially in Papua, is still carried out traditionally with capital and small business scale so that the use of tools is still simple. The aim of this research was to study the proximate composition of smoked yellowfin fish, which were taken from different producers in Youtefa Market, Jayapura City, Papua. The analysis on smoked yellowfin fish applied of proximate analysis (moisture level, ash level, fat level, and protein level). The result of this research showed that the highest moisture level was EK.K sample with 67.17%.  The highest value of ash level was EK.T­1 sample with 8.15%. The highest of fat and protein level were EK.K sample, with 18.63% and 6.42%, respectively.  Key words: Smoked yellowfin, proximate analysis. </dc:description>
	<dc:publisher xml:lang="en-US">Jurusan Biologi FMIPA Universitas Cenderawasih</dc:publisher>
	<dc:date>2021-04-01</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ejournal.uncen.ac.id/index.php/JBP/article/view/1328</dc:identifier>
	<dc:identifier>10.31957/jbp.1328</dc:identifier>
	<dc:source xml:lang="en-US">JURNAL BIOLOGI PAPUA; Vol. 13 No. 1 (2021); 52-57</dc:source>
	<dc:source xml:lang="id-ID">Jurnal Biologi Papua; Vol 13 No 1 (2021); 52-57</dc:source>
	<dc:source>2503-0450</dc:source>
	<dc:source>2086-3314</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ejournal.uncen.ac.id/index.php/JBP/article/view/1328/1276</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2021 JURNAL BIOLOGI PAPUA</dc:rights>
</oai_dc:dc>