The Effect of Various Dipping Times on Protein Level of Keumamah Fish | Zendy

Jumhuri Jumhuri | Zendy; Ismail Ismail | Zendy; Sulasmi Sulasmi | Zendy

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The Effect of Various Dipping Times on Protein Level of Keumamah Fish

Author(s) -

Jumhuri Jumhuri,

Ismail Ismail,

Sulasmi Sulasmi

Publication year - 2014

Publication title -

jurnal medika veterinaria

Language(s) - English

Resource type - Journals

ISSN - 2503-1600

DOI - 10.21157/j.med.vet..v8i2.3320

Subject(s) - fish <actinopterygii> , chemistry , zoology , biology , fishery

The aim of this study was to find out protein level of Keumamah fish dipped in water for various times of dipping. This study used 1.5 kg of keumamah fish sample purchased from Peunayong Market Banda Aceh and divided into four treatment groups. P0 was control group without dipping, whereas P1, P2, and P3 were dipped in 100 C of water for 10, 20, and 30 minutes, respectively, with three repetitions each. The average of protein level on P0, P1, P2, and P3 was 13.66, 12.29, 11.8, and 10.56%, respectively. In conclusion, the dipping time affect to decrease keumamah fish protein level. Key words: keumamah, protein level, dipping time

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