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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 · 85 co-authorship links · 1 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 Dr. Soetomo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Asnani AsnaniUniversitas Halu Oleo14
Haslianti HasliantiUniversitas Halu Oleo10
Andi Besse PatadjaiUniversitas Halu Oleo8
Moh Nuh IbrahimUniversitas Halu Oleo6
Hermanto HermantoUniversitas Halu Oleo5
Tamrin TamrinUniversitas Halu Oleo4
Mohamad Nuh IbrahimUniversitas Halu Oleo3
Nur illiyin AkibAffiliation unknown2
Shalawatun Amaliah FatimahUniversitas Halu Oleo2
Ari SartinahUniversitas Halu Oleo2
Siti NurhadiaUniversitas Halu Oleo2
SRI REJEKIUniversitas Halu Oleo2
Asman AsmanUniversitas Halu Oleo2
Ansharullah AnsharullahUniversitas Halu Oleo2
Fajrin AssidikUniversitas Halu Oleo2
Erma YunikaUniversitas Halu Oleo2
Yosi Ananda DewiUniversitas Halu Oleo2
Salam SalamUniversitas Halu Oleo1
Karmila DawistaUniversitas Halu Oleo1
Farida FaridaUniversitas Dr. Soetomo1
Arum Ayu Gustiara Absyah SalehUniversitas Halu Oleo1
Jusman JusmanUniversitas Halu Oleo1
Anita Komala SariUniversitas Halu Oleo1
Muh. Alsere Bardian SahabaUniversitas Halu Oleo1
Wa Ode SarinaUniversitas Halu Oleo1
Selin LolopayungUniversitas Halu Oleo1
Mimin Kaidah IndayaniUniversitas Halu Oleo1
Rahdi Fajar MiftahulkhairUniversitas Halu Oleo1
Ashar SuhadarUniversitas Halu Oleo1
Rita SaharaUniversitas Halu Oleo1
Karmin KarminUniversitas Halu Oleo1
Asriadi RahmatUniversitas Halu Oleo1
Eko BramatyaUniversitas Halu Oleo1
Suriani SurianiUniversitas Halu Oleo1
Habil YatsinUniversitas Halu Oleo1
Dhian HerdiansyahUniversitas Halu Oleo1
Prilya Zhatrawati MentangUniversitas Halu Oleo1

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 Oct 2026, last seen 8 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>