PROFIL ASAM AMINO DAN KANDUNGAN MINERAL IKAN TERI (Stolephorus commersonii) SEGAR DAN KERING DARI  DESA SIAHONI KABUPATEN BURU

Viona Desyca Tohata; R. B. D. Sormin; I. K. E. Savitri

doi:10.30598/10.30598/jinasua.2021.1.2.59

Viona Desyca Tohata Pascasarjana Program Studi Ilmu Kelautan, Universitas Pattimura Ambon.
R. B. D. Sormin Jurusan Teknologi Hasil Perikanan, FPIK Universitas Pattimura Ambon.
I. K. E. Savitri Jurusan Teknologi Hasil Perikanan, FPIK Universitas Pattimura Ambon.

DOI: https://doi.org/10.30598/10.30598/jinasua.2021.1.2.59

Keywords: Anchovy (Stolephorus commersonii), Traditional Drying, Closed Sun Drying, Amino Acid Profile, Protein Quality, Mineral

Abstract

Anchovy (Stolephorus commersonii) is a fish that is mostly produced in Siahoni Village, both in the form of fresh and dried anchovies which are traditionally dried by direct sun drying. This traditional drying method is unhygienic and easily contaminated, so people have to develop appropriate technology, namely closed sun drying method. The purpose of this study is to examine the amino acid profile and mineral content (Ca, P, Fe, and I) of fresh and dried anchovy (Stolephorus commersonii) from Siahoni Village, Buru Regency. The method used in this study is experimental method and laboratory analysis which includes proximate analysis, amino acid analysis, and mineral analysis (Ca, P, Fe, and I). The Predicted Protein Efficiency Ratio (P-PER) was used for protein quality analysis. The results of this study indicate that based on the proximate value, there is an increase in the protein content of dried anchovy, where the protein content of dried anchovy which is dried in closed sun drying is higher than the protein content of dried anchovy which is traditionally dried. The highest essential amino acid content in fresh anchovy and traditional dried anchovy is lysine, and in sun dried anchovy is arginine. While the highest non-essential amino acid content in fresh anchovies, traditional dried anchovies and solar drying is glutamic acid. The estimated value of the protein efficiency ratio (P-PER) indicates that the protein quality of fresh anchovy is relatively poor, while traditional dried anchovy and solar drying have good protein quality. Fresh anchovies and dried anchovies also contain high and good minerals calcium (Ca), phosphorus (P), iron (Fe), and iodine (I).

Downloads

Download data is not yet available.

References

[1] [AOAC] Association of Official Analitycal Chemist. 2005. Official Method of Analysis of The Association of Official Analytical of Chemist. Arlington, Virginia, USA: Association of Official Analytical Chemist, Inc.
[2] Adawyah R. 2007. Pengolahan dan Pengawetan Ikan. Penerbit Bumi Aksara. Jakarta.
[3] Almatsier S. 2006. Prinsip Dasar Ilmu Gizi. Jakarta: PT Gramedia Pustaka Utama.
[4] Apituley N.A. Daniel. 2010. Buku Ajar Kimia Pangan. Ambon : Program Studi Teknologi Hasil Perikanan.
[5] Barragán-Ibaneza G, Santoyo-Sánchezb A, Ramos Penafiela CO. 2016. Iron Deficiency Anemia. Rev Med Hosp Gen Méx; 79(2) : 88-97.
[6] Emmanuel I, Adeyeye, Amoke M, dan Kenni. 2008. The Relationship In The Amino Acid Of The Whole Body, Flesh And Exoskeleton Of Common West African Fresh Water Male Crab Sudananautes africanus. Pakistan Journal of Nutrition. 7(6) : 748-752.
[7] King, M.W. 2006. Clinical Aspect Of Iron Metabolism. J. Med. Biochem. 15(9): 1−4.
[8] Koletzko, B., Goulet, O., Hunt, J., Krohn, K., & Shamir, R. 2005. Guidelines on Paediatric Parenteral Nutrition of the European Society of Paediatric Gastroenterology, Hepatology and Nutrition (ESPGHAN) and the European Society for Clinical Nutrition and Metabolism (ESPEN), Supported by the European Society of Paediatri. Journal of Pediatric Gastroenterology and Nutrition, 41 Suppl 2 (November 2005), S1–S87.
[9] Laumuru S. 2017. Komposisi Kimia Dan Profil Asam Amino Ikan Layang (Decapterus Russelli) Asap Cair. Skripsi. Fakultas Perikanan dan Ilmu Kelautan. Universitas Pattimura. Ambon.
[10] Nieves J W. 2005. Osteoporosis: The Role Of Micronutrient. The American Journal of Clinical Nutrition 81:1232-1239.
[11] Nurokhmatunnisa. 2013. Penentuan Asam Amino Dan Taurin Ubur-Ubur (Aurelia aurita) Segar Dan Kering. Departemen Teknologi Hasil Perairan. Fakultas Perikanan Dan Ilmu Kelautan. Institut Pertanian Bogor. Bogor.
[12] Oluwaniyi O O, Dosumu O O, Awolola G V. 2010. Effect of Local Processing Methods (Boiling, Frying And Roasting) On The Amino Acid Composition Of Four Marine ﬁshes Commonly Consumed in Nigeria. Department of Chemistry, University of Ilorin, Ilorin, Nigeria. Food Chemistry 123 (2010) : 1000–1006.
[13] Palacios C. 2006. The Role Of Nutrients in Bone Health, From A to Z. Crit Rev Food Sci Nutr; 46(8): 621-8.
[14] Peraturan Menteri. 2019. Angka Kecukupan Gizi Yang Dianjurkan Untuk Masyarakat Indonesia. Peraturan Menteri Kesehatan RI Nomor 28 Tahun 2019. Jakarta.
[15] Prabandari R, A. Mangalik, J. Achmad & Agustiana. 2005. Pengaruh Waktu Perebusan dari Dua Jenis Udang Yang Berbeda Terhadap Kualitas Tepung Limbah Udang Putih (Penaeus indicus) dan Udang Windu (Penaeus monodon). Skripsi. Enviro¬scienteae, 1(1): 24-28.
[16] Rachmawan O. 2001. Pengeringan, Pendinginan, dan Pengemasan Komoditas Pertanian. Buletin Departemen Pendidikan Nasional. Jakarta.
[17] Riansyah A, Supriadi A, Nopianti R. 2013. Pengaruh Perbedaan Suhu Dan Waktu Pengeringan Terhadap Karakteristik Ikan Asin Sepat Siam (Trichogaster pectoralis) Dengan Menggunakan Oven. Jurnal Fishtech Volume II Nomor 01. Program Studi Teknologi Hasil Perikanan. Fakultas Pertanian. Universitas Sriwijaya Indralaya Ogan Ilir.
[18] Rosa R dan Nunes M L. 2004. Nutritional Quality Of Red Shrimp (Aristeus antennatus), pink shrimp (Parapenaeus longirostris), and Norway lobster (Nephrops norvegicus). J Sci Food Agric, 94; 84-89.
[19] Savitri I K E, Silaban B, Sormin R B D. 2018 Mutu Produk Teri (Stolephorus sp.) Kering Pulau Buru Dengan Metode Pengering Surya Tertutup. Jurnal Pengolahan Hasil Perikanan Indonesia. Volume 21 Nomor 3. Program Studi Teknologi Hasil Perikanan. Fakultas Perikanan dan Ilmu Kelautan. Universitas Pattimura. Ambon
[20] Sediaoetama A D. 2008. Ilmu Gizi Jilid I. Jakarta: Dian Rakyat.
[21] Shahidi F, Botta JR. 1995. Seafood: Chemistry, Proccesing Technology & Quality. London: Blackie Academic & Professional. Chapman & Hall.
[22] Soetan KO, Olaiya CO, Oyewole OE. 2010. The Importance Of Mineral Elements For Humans, Domestic Animals And Plants. A review: African Journal of Food Science 4(5); 200-222.
[23] Solissa Hermelina. 2021. Kualitas Nutrisi Daging Tuna Loin Dengan Penggunaan Carbon Monoksida (Co), Clear Smoke (Cs) Dan Gas Limbah Produksi Asap Cair. Tesis. Program Studi Ilmu Kelautan. Program Pascasarjana Universitas Pattimura. Ambon.
[24] Suptijah P, Jacoeb A M, Deviyanti N. 2012. Karakterisasi Dan Bioavailabilitas Nanokalsium Cangkang Udang Vannamei (Litopenaeus vannamei). Jurnal Akuatika 3(1); 63-73.
[25] Wahyuningtyas A T. 2015. Karakteristik Ikan Boronang Dari Kepulauan Seribu Sebagai Bahan Pangan Dan Non Pangan Melalui Kajian Molekuler, Kimia, Dan Mikroskopis. [Tesis]. Sekolah Pascasarjana Institut Pertanian Bogor.
[26] Zainal Arifin. 2008. Beberapa Unsur Mineral Esensial Mikro Dalam Sistem Bioogi Dan Metode Analisisnya. Balai Besar Penelitian Veteriner. Bogor.