ABSTRAK
PENGAMATAN KANDUNGAN GIZI (KARBOHIDRAT, PROTEIN, LEMAK, OMEGA 3,6,9) DAN AIR PADA IKAN JULUNG-JULUNG (HEMIRAMPHIDAE) DENGAN METODE PROKSIMAT
Nama : Fifi Febriyanti
NIM : 12050394215
Program studi : S1 Pendidikan Tata Boga
Jurusan : Pendidikan Kesejahteraan Keluarga
Fakultas : Teknik
Dosen Pembimbing : Dra. Rahayu Dewi S., M.Si
Camilan ikan julung-julung merupakan makanan ringan yang terbuat dari ikan julung-julung yang digoreng dengan tepung untuk memberikan kegurihan ikan julung-julung. Banyak kalangan masyarakat yang menyukai makanan ringan ini karena rasanya yang gurih. Penelitian ini bertujuan untuk mengetahui: kandungan gizi (karbohidrat, protein, lemak, omega 3,6,9) dan air pada ikan julung-julung (Hemiramphidae) dengan metode proksimat.
Jenis penelitian ini adalah penelitian deskriptif kualitatif. Penelitian ini dilaksanakan di Brondong, Lamongan pada bulan Juni sampai bulan Agustus 2018. Teknik pengumpulan data pada penelitian ini adalah wawancara, observasi, dokumentasi dan uji laboratorium. Analisis data kualitatif yang digunakan adalah dengan cara reduksi data, penyajian data, kemudian proses penarikan kesimpulan.
Hasil uji kandungan proksimat menunjukkan bahwa kadar karbohidrat sebesar 49.17%, kadar protein sebesar 42.90%, kadar lemak sebesar 4.48%, kadar air sebesar 1.02%, dan kadar abu sebesar 2.41%. Hasil uji kandungan asam lemak menunjukkan bahwa asam lemak omega 3 sebesar 0,27%, asam lemak omega 6 sebesar 1,45%, dan asam lemak omega 9 sebesar 11,96%.
Kata kunci: Camilan Ikan Julung-julung, Analisis Kandungan Proksimat, Analisis Kandungan Asam Lemak.
ABSTRACT
OBSERVATION OF THE NUTRIENT CONTENT (CARBOHYDRATE, PROTEIN, FAT, OMEGA 3,6,9) AND WATER OF JULUNG-JULUNG FISH (HEMIRAMPHIDAE) BY PROXIMATE METHOD
Name : Fifi Febriyanti
Study Program : S1 Culinary Education
Fakultas : Engineering
Lecturer : Dra. Rahayu Dewi S., M.Si
Julung-julung fish snack is a snack made of julung-julung fish which is fried with flour to give the savory of julung-julung fish. Many people like this snack because it tastes savory. This study aims to determine the nutrient content (carbohydrate, protein, fat, omega 3,6,9) and water of julung-julung fish (Hemiramphidae) by proximate method.
This type of research is qualitative descriptive research. This research was carried out in Brondong, Lamongan in June until August 2018. Data Collection techniques in this study were interviews, observation, documentation, and laboratory test. Qualitative data analysis which was used was data reduction, data presentation, then drawing conclusions.
The result pf proximate content test showed that carbohydrate content is about 49.17%, protein content is about 42.90%, fat content is about 4.48%, water content is about 1.02% and ash content is about 2.41%. The result of fatty acid content test showed that omega 3 fatty acids is about 0.27%, omega 6 fatty acids is about 1.45% and omega 9 fatty acids is about 11.96%.
keywords: Julung-julung fish snack, analysis of proximate content, analysis of fatty acids content.