Open AccessDevelopment of Potential Cempedik Fish (Osteochilus Spilurus) in East Belitung:Study of Consumption, Handling and Nutrition
Author(s) -
Andri Kurniawan,
Andri Kurniawan,
Yulian Fakhrurrozi
Publication year - 2019
Publication title -
acta aquatica
Language(s) - English
Resource type - Journals
eISSN - 2614-3178
pISSN - 2406-9825
DOI - 10.29103/aa.v6i1.1262
Subject(s) - valine , fish <actinopterygii> , food science , methionine , fish consumption , fish meal , leucine , biology , fishery , amino acid , biochemistry
Cempedik fish (Osteochilus spilurus) become high-value river wild fish in East Belitung as consumption fish. Knowledge of the nutritional value of Cempedik Fish is needed to provide information on benefits for human health and the basis of the domestication process. The research was carried out in August - November 2016 with a qualitative and quantitative descriptive method to identify the consumption and preferences of the people, the process of handling fish, the proximate composition and amino acid content of Cempedik Fish. More than 80% of respondents in Gantung and Manggar Subdistricts, East Belitung who know Cempedik Fish say they consume and like it. The handling of this fish takes precedence over the withdrawal of the stomach contents to reduce the bitter taste. Processing is dominated by the frying process. The protein content of Cempedik Fish shows a value of 13.99% in fresh conditions and 62.63% in fried products. The essential amino acids identified are histidine, ISO leucine, leucine, lysine, methionine, phenylalanine, threonine, and valine.