Changes of Nutritional Value of Steamed Lumi-Lumi Fish (Harpodon nehereus) Flour
DOI:
https://doi.org/10.29103/micoms.v3i.201Keywords:
Lumi-lumi, Bombay duck, Harpodon nehereus, Nutritional valueAbstract
Lumi-lumi fish (Harpodon nehereus) or known as Bombay duck is a type of commercial demersal fish in the city of Meulaboh. Aceh. This fish can live all year round. The availability of this fish is quite large but often it is not appropriately used. it is only processed traditionally. Lumi-lumi has been reported to have good nutritional content. The objective of this study was to identify the nutritional content of fish in Lumi-lumi. In this study. Lumi-lumi fish was conducted into 2 treatments: steamed fish and non-steamed fish. Identification of nutritional content was carried out on fish that had been processed into flour. In this study. the yield of Lumi-lumi fish meal in the non-steamed treatment was 10.23%. and in the steamed treatment. it was 10.57%. The nutritional value of Lumi-lumi fish meal protein which was steamed was significantly (p<0.05) higher than that which was not steamed. namely 13.32 ± 0.48% and 9.50 ± 0.70%. respectively. However. the fat content was lower in the steamed treatment. which was 12.56 ± 1.18%. compared to not steamed. which was 14.24 ± 0.96%. Significant moisture and ash content (p<0.05) were lower in the steamed treatment than in the non-steamed treatment. Meanwhile. the fiber content was significantly (p<0.05) higher in the steam treatment. Therefore. steamed lumi-lumi fish has a higher protein content. Fat content following SNI 01-2715-1996 fish flour quality standards.
References
E.D. Nugroho, D.A. Rahayu, Variasi morfologi dan kekerabatan ikan nomei perairan kalimantan sebagai upaya konservasi ikan laut lokal di Indonesia. Paper presented at the Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning, 2011, pp. 505–511.
A. Laga, M. Firdaus, S. Novita, Study of capture by mini trawl in Tarakan Waters. Paper presented at the Prosiding Seminar International Unair, 2009.
X. He, J. Li, C. Shen, Y. Shi, C. Feng, J. Guo, B. Kang, Length-weight relationship and population dynamics of bombay duck (Harpadon nehereus) in the Min River Estuary, East China Sea, Thalassas: An International Journal of Marine Sciences 35(1) (2019) 253-261. DOI: https://doi.org/10.1007/s41208-018-0117-7
Anonim, Direktorat Sumberdaya Ikan, Ditjen Perikanan Tangkap Kementrian Kelautan dan Perikanan Republik Indonesia. www.sdi.kkp.go.id/ index.php/arsip/c/./ Ikan-Pepija-Harpadon-nehereus, 2014.
P.W. Ratrinia, A. Azka, N.E. Hasibuan, M. Suryono, Pengaruh perbedaan konsentrasi garam terhadap komposisi proksimat pada ikan lomek (Harpodon Neherus) Asin Kering, Aurelia Journal 1(1) (2019) 18-23.
B. Tirtha, G. Tanushri, K. Dora, S. Sreekanta, S. Chowdhury, Influence of chemical preservatives on the quality and shelf-life of dried Bombay duck (Harpodon nehereus), Asian Journal of Animal Science 11(1) (2016) 1-8.
M.A.M. Siddique, M. Aktar, Changes of nutritional value of three marine dry fishes (Johnius dussumieri, Harpodon nehereus and Lepturacanthus savala) during storage, Food and Nutrition Sciences (2011) 2011.
F. Shuai, S. Yu, S. Lek, X. Li, Habitat effects on intra‐species variation in functional morphology, Evidence from freshwater fish. Ecology and Evolution 8(22) (2018) 10902-10913. DOI: 10.1002/ece3.4555
Standar Nasional Indonesia 01-2891-1992. Cara Uji Makanan dan Minuman. Badan Standardisasi Nasional, Jakarta.
O.S. Dharmaputra, S. Ambarwati, I. Retnowati, Postharvest quality improvement of sorghum ((L.) Moench), Journal Grains Biotropia 19 (2) (2012) 115 – 129. DOI: https://doi.org/10.11598/btb.2012.19.2.255
M.Y. Sipayung, Suparmi, Dahlia. Pengaruh suhu pengukusan terhadapsifat fisika kimia tepung ikan rucah, J. Online Mahasiswa Fakultas Perikanan dan Ilmu Kelautan Universita Riau 2 (1) (2015) 1-13.
S. Salmatia, K.T. Isamu, A. Sartinah, Pengaruh proses perebusan dan pengukusan terhadap kandungan albumin dan proksimat ikan gabus (Channa striata), J. Fish Protech 3 (1) (2020) 67-73.
P. Puwastien, K. Judprasong, E. Kettwan, K. Vasanachitt, Y. Nakngamanong, L. Bhattacharjee. Proximate composition of raw and cooked thai fresh water and marine fish, Journal of Food Composition and Analysis 12(3) (1999) 9- 16.
W. Devi, C. Sarojnalini, Impact of different cooking methods on proximate and mineral composition of amblypharyngodon mola of manipur, International Journal of Advanced Biological Research 2(4) (2012) 641-645.
Downloads
Published
Issue
Section
License
Copyright (c) 2022 Safrida Safrida, Cukri Rahma, Maiza Duana
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
COPYRIGHT NOTICE
Authors retain copyright and grant the journal right of first publication and this work is licensed under a Creative Commons Attribution-ShareAlike 4.0 that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
All articles in this journal may be disseminated by listing valid sources and the title of the article should not be omitted. The content of the article is liable to the author.
Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
In the dissemination of articles, the author must declare https://proceedings.unimal.ac.id/micoms/index as the first party to publish the article.
