Open AccessProximate and Amino Acid Composition of DengkeNaniura Prepared from Carp (Cyprinuscarpio) of Lake Toba Indonesia
Author(s) -
Maria Manik,
Jamaran Kaban,
Jansen Silalahi,
Mimpin Ginting
Publication year - 2019
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1232/1/012013
Subject(s) - proximate , carp , food science , cyprinus , chemistry , lysine , composition (language) , leucine , amino acid , arginine , aspartic acid , fish <actinopterygii> , biology , biochemistry , fishery , linguistics , philosophy
Dengkenaniurais a traditional Batak Toba dish processed from carp (Cyprinus carpio) marinated with lime juice and spices and consumed without cooking.Dengkenaniura in this research was prepared with carp taken from Haranggaol village, Lake Toba area, marinated with jungga lime (Citrus jambhiri Lush) juice and various spices for 7 hours. This research was conducted to analyze the proximate nutritional valuesand amino acid composition of freshcarpmeat and after the carp meat was processed as dengkenaniura. The research was done experimentally in a laboratory by acquiring data descriptively. The results of proximate analysis of dengkenaniurashow the moisture content decreased from 74.6% to 69.26%; the fat content decreased from 5.74% to 4.35% and the protein content decreased from 18.3% to 17.09%, while the ash content increased from 1.13% to 2.69% and the carbohydrate content proximately increased from 0,23% to 6.61%.The results of amino acid analysis with HPLC show the largest amino acids in fresh meat and dengkenaniuraare lysine (4.5% and 4.55%), leucine (4.04% and 4.48%) and arginine (3.09% and 3.46%), glutamic acid (7.94% and 8.69%) and aspartic acid (5.07% and 5.54%).