Nutritional composition and amino acid profile of gindara fish eggs (Lepidocybium sp.)

Abstract

Gindara fish eggs are food that contains high nutrients, especially protein and other nutrients, and are used as local food for the coastal community. However, information about amino acids is not widely known. Therefore, this study aims to determine the amino acid profile of gindara fish eggs (Lepidocybium sp.). The method used is the exploratory method, and the test parameters include proximate analysis, amino acid profile, and protein efficiency ratio prediction. The water content of gindara fish eggs was 50.18%; protein 27.53%; fat 18.32%; ash 2.07% and 1.15% carbohydrates. Amino acids consist of 18 types of amino acids include 10 types of essential amino acids and 6 types of non-essential amino acids. The highest essential amino acid content of gindara fish eggs was 3.57% leucine, and the highest non-essential amino acid was glutamic acid at 4.79%. The major limiting amino acid in gindara fish eggs is tryptophan 0.25%, and the P-PER value of gindara fish eggs is 1.23%.