Kadar Protein, Lemak Dan Karbohidrat Pada Ikan Lele Goreng Dan Tepung Ikan Lele

Khotimah, Nurul and , Fitriana Mustikaningrum, S.Gz., M.Sc., Ph.D (2025) Kadar Protein, Lemak Dan Karbohidrat Pada Ikan Lele Goreng Dan Tepung Ikan Lele. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Catfish is one of the main fishery commodities in Indonesia that is widely cultivated.Catfish requires food processing to increase the value of catfish, both in terms ofnutrition, taste, aroma, shape, and storage life. Innovation in catfish processing with a drying process, which can be done by frying or flour making techniques. The nutritional value of fish is very good for body health, because it has high digestibility and biological value. This study aims to determine the differences in protein, fat, and carbohydrate levels in fried catfish and catfish flour. The method used is experimental with a completely randomized design. which consists of 2 treatments, namely catfish flour and fried catfish. Data analysis of protein, fat and carbohydrate levels were analyzed using the Independent T-Test with a confidence level of 95%. From theresults of this study, it was obtained that the highest protein content was found in catfish flour at 56.46% and the lowest in fried catfish at 18.55%, the highest fat content was found in fried catfish at 19.72% and the lowest in catfish flour at 11.15%, the highest carbohydrate content was found in catfish flour at 6.94% and the lowest in fried catfish at 4.18%. With a p value <0.05, there was a significant difference in the nutritional content of protein, fat and carbohydrates in the processing of catfish flour and fried catfish on the levels of protein, fat and carbohydrates. The conclusion of this study is that there is a significant difference in the processing techniques of catfish flour and fried catfish. Suggestions for further research need to be done to carry out other processing methods in order to minimize the loss of nutrients contained therein.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Fried catfish, carbohydrates fat, protein, catfish meal
Subjects:	R Medicine > 1 Medicine (General) R Medicine > Nutrition R Medicine > Nutrition > Makanan Alami R Medicine > Nutrition > Makanan Olahan
Divisions:	Fakultas Ilmu Kesehatan > S1 Ilmu Gizi
Depositing User:	NURUL KHOTIMAH
Date Deposited:	17 May 2025 01:38
Last Modified:	17 May 2025 01:38
URI:	http://eprints.ums.ac.id/id/eprint/134926

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