Karakteristik Kimia (Kadar Air, TVB-N, dan Protein) pada Produk Perikanan di BPMHP Semarang

Abstract

Fishery products are one of the foodstuffs that are easily damaged because they have high protein and water content, so they can be a good medium for microbial growth if not handled properly. This research was conducted at the Fisheries Product Quality Testing Center (BPMHP) Semarang from January 5 to February 5, 2022. The aim of the research was determined chemical quality characteristicswith of fishery products in the form of salted fish, frozen squid, fish flour, frozen shrimp and frozen canned crab. The test parameters consisted of testing the water content of frozen squid, salted fish, and fish flour, the content of TVB-N on frozen canned crab and fish flour, and the protein content of frozen shrimp, salted fish, and fish flour. The results showed that the average water content in salted fish was 23,68 ± 0,063%, the frozen squid was 81,89 ± 0,668%, and the fish flour was 7,34 ± 0,061%. The average TVB-N content in frozen canned crab was 29,18 ± 1,446 mgN/100g and in fish flour was 134,43 ± 6,658 mgN/100g. The protein test results obtained an average of 36,71 ± 1,733% for salted fish, 18,13 ± 0,134% for frozen shrimp, and 58,37 ± 1,23% for fish flour.