Komposisi Kimia dan Profil Asam Lemak Ikan Layur Segar Penyimpanan Suhu Dingin Chemical Composition and Fatty Acid Profile in Hairtail Fish During Chilling Storage
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Published
30 April 2020
Keywords:
-
asam lemak, DHA, ikan layur (Trichiurus pepturus), komposisi kimia
Abstract
Ikan layur merupakan komoditas bahan baku ekspor bernilai ekonomis penting. Proses penyimpanan memengaruhi komposisi kimia ikan layur. Penelitian ini bertujuan menentukan pengaruh penyimpanan dingin terhadap perubahan komposisi kimia dan profil asam lemak ikan layur (Trichiurus sp.). Prosedur penelitian yang dilakukan adalah penyimpanan pada suhu dingin 6-10°C selama 0 hari (H0) segar, 6 hari (H6) agak segar, dan 10 hari (H10) tidak segar. Ikan layur mengalami kenaikan kadar air dan lemak, sedangkan kadar protein dan kadar abu, mengalami perubahan. Hasil manunjukkan bahwa asam lemak secara umum tidak mengalami perubahan secara deskriptif selama penyimpanan dingin 10 hari. Ikan layur terdiri dari 24 jenis asam lemak yang terdiri dari 10 jenis SFA, 7 jenis MUFA, dan 7 jenis PUFA. Asam lemak tertinggi ikan layur yaitu DHA yaitu 24,01% (H0) dan 21,39% (H10)
References
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Abdullah A, Nurjanah, Hidayat T, Aji DU. 2015. Fatty acid profile of jellyfish (Aurelia aurita) as a source raw material of aquatic result rich benefit. International Journal of Chemical and Biomolecular Science. 1(1): 12-16
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Al-Saghir S, Thurner K, Wagner KH, Frisch G, Luf W. 2004. Effects of different cooking procedures on lipid quality and cholesterol oxidation of farmed salmon fish (Salmo salar). Journal of Agricultural and Food Chemistry. 52: 5290–5296.
Arai T, Amalina R, Bachok Z. 2015. Fatty acid composition indicating diverse habitat use in coral reef fishes in the Malaysian South China Sea. Biological Research. 48(1): 1-5.
Arifin MF. 2017. Perbedaan suhu proses deep frying terhadap asam lemak, kolesterol, dan jaringan fillet skin on layur (Lepturacanthus savala) [skripsi]. Bogor (ID): Fakultas Institut Pertanian Bogor.
Arpaslan Y, GurelC, Metin C, Hasanhocaoglu H, Baygar T. 2012. Determination of sensory and quality change at treated seabass (Decentrarchus labrax) during cold storage. Journal Food Processing Thechnologi. 3(16): 1-5
Astiana I, Nurjanah, Suwandi R, Suryani AA, Hidayat T. Pengaruh penggorengan belut sawah (Monopterus albus) terhadap komposisi asam amino, asam lemak, kolesterol dan mineral. Depik. 4(1):49-57.
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Bhouri AM, Bouhlel L, Chouba L, Hammami M, Cafsi ME, Chaouch A. 2010. Total lipid content, fatty acid and mineral compositions of muscles and liver in wild and farmed sea bass (Dicentrarchus labrax). African Journal of Food Science. 4(8): 522 -530.
Bittaret VT, Awabdi DR, Tonini WCT, Junior MVV, Beneditto APM. 2012. Feeding preference of adult females of ribbonfish Trichiurus lepturus through prey proximate-composition and caloric values. Neotropical Ichthyology. 10(1): 197-203.
Bligh EG, Dyer WJ. 1959. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology. 37(8): 911-917.
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Daramola JA, Fasakin EA, Adeparusi EO. 2007. Changes in physicochemical and sensory characteristics of smoke-dried fish species stored at ambient temperature. African Journal of Food Agriculture Nutrition and Development. 7(6): 1-16.
Domiszewski Z, Bienkiewcz G, Plust D. 2011. Effects of different heat treatment on lipid quality of stripe catfish (Pangasius hypophthalamus). Acta Scientarium Polonorum Technologia Alimentaria. 10(3): 359-377.
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[FAO] Food and Agriculture Organization. 1995. Code of Conduct for Responsible Fisheries. Rome (ITL): Food and Agriculture Organization.
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Garcia-Arias MT, Alvarez-Pontes E, Garcia-Fernandez MC, Sanchez-Muniz FJ. 2003. Freezing/defrosting/ frying of sardine fillets. Influence of slow and quick defrosting on protein quality. Journal of the Science of Food and Agriculture. 83(6): 602-608.
[HMSO] Her Majesty’s Stationery Office. 1994. Nutritional aspects of cardiovascular disease (report on health and social subjects No. 46). London (UK): Her Majesty’s Stationery Office.
Handayani A, Alimin, Rustiah WO. 2014. Pengaruh penyimpanan pada suhu rendah (freezer -3°C terhadap kandungan air dan kandungan lemak pada ikan lemuru. Alkimia. 2(1): 64-75.
Hidayat T. 2016. Quality deteoration gourame (O. gouramy) during storage. International Journal of Materials Chemistry and Physics. 2(1):40-44
[ITPC] Indonesian Trade and Promotion Center Busan. 2018. Market Beef Fish Consumption. 2016. www.itpc-busan.kr. [5 Mei 2020]
Jacoeb AM, Suptijah P, Kristantina WA. 2015. Komposisi asam lemak, kolesterol, dan deskripsi jaringan fillet ikan kakap merah segar dan goreng. Jurnal Pengolahan Hasil Perikanan Indonesia 18(1): 98-107.
Josephson DB, Lindsay RC. 1987. Retroaldol degradation of unsaturated aldehydes. Journal of American Oil and Chemical Society. 64: 7-9
Karami B, Moradi Y, Motallebi AA, Hosseini E. Soltani M. 2013. Effects of frozen storage on fatty acids profile, chemical quality indices and sensory properties of red tilapia (Oreochromis niloticus, Tilapia mosambicus) fillets. Iranian Journal of Fisheries Sciences. 12(2): 378-388.
Kumar P, Annathai R, Shakila J, Shanmugam SA. 2014. Proximate and major mineral composition of 23 medium sized marine fin fishes landed in the Thoothukudi Coast of India. Journal of Nutrition Food Science. 2(4):1-5.
Lichtenstein AH. 2005. Fats and Oils. Di dalam: Caballero B et al. Encyclopedia of Human Nutrition. Oxford (UK): Elsevier Press.
MacGill AS, Hard R, Burt JR. 1974. Hept-cis-4- enal and its contribution to the off flavor in cold stored cod. Journal of Science Food and Agricultural. 25: 1477-1489.
Mendoza CC, Macías JAG, Rojo ADA, Gutiérrez JAO, Licón CH, Flores GC. 2014. Comparison of fatty acid content of fresh and frozen fillets of rainbow trout (Oncorhynchus mykiss) walbaum. Brazilian Archives Biology Technology. 50(1): 103-109.
Merdzhanova A, Stancheva M, Lubomir MAKE. 2012. Fatty acid composition of Bulgarian Black Sea fish species. Ovidius University Annals of Chemistry. 23(1): 41-46.
Mohanty PB, Ganguly S, Mahanty A, Sankar TV, Anandan R, Chakrabort K, Paul BN, Sarma D, Dayal JS, Venkateshwarlu G, Mathew S, Asha KK, Karunakaran D, Mitra T, Canda S, Shahi N, Das P, Akhtar MS, Vijayagopal P, Sridha N. 2016. DHA and EPA Content and Fatty Acid Profile of 39 Food Fishes from India. BioMed Research International. 14: 1-14.
Morales R, Arenal AQ, Pimentel R, Mendoza I, Cruz A, Martínez R, Herrera F, Tápanes L, Estrada MP, Fuente DL. 1998. Caracterización del fondo genético de la línea de supertilapias IG/03-F70 I Caracteres morfométricos merísticos y análisis de ADN. Biotecnologia Aplicado. 15: 15–21
Muhammad AA, Farooq S, Rabbaniha M, Jahangir S, Malik A, Hameed A, Baloch AJ. 2017. Current fishery status of ribbonfish Trichiurus lepturus Linnaeus, (1758) (Trichiuridae) from Makran coast (northeast Arabian Sea). Iranian Journal of Fisheries Sciences. 16 (2): 815-821.
Nakamura I, Parin NV. 1993. Snake mackarels, snoeks, escolars, gemfishes, sackfishes, domine, oilfish, cutlassfish, hairtails, and Frostfishes known to date. FAO species catalogue. 15. Rome (ITL): FAO Fish Synop..
Nakamura N, Ando M, Seoka M, Kawasaki K, Tsukamasa Y. 2007. Changes of proximate and fatty acid compositions of the dorsal and ventral ordinary muscles of the full-cycle cultured Pacific bluefin tuna (Thunnus orientalis) with the growth. Food Chemistry. 103: 234-24.
Nurjanah, Suseno SH, Hidayat T, Ekawati Y, Paramudhita P, Arifianto. 2015. Change Composisition chemical of skipjack tuna due to frying process. International Food Research Journal. 2(5): 2093-2102.
Nurjanah, Jacoeb AM, Hidayat T, Ulma RN, Puspitasari, Hidayat T. 2014. Komposisi kimia kupang merah (Musculista senhausia) segar dan rebus. Depik. 3(3): 241-249.
Nurhayati T, Salamah E, Cholifah, Nugraha R. 2014. Optimasi proses pembuatan hidrolisat jeroan ikan kakap putih. Jurnal Pengolahan Hasil Perikanan Indonesia. 17(1): 42-52.
[PPN Palabuhanratu] Pelabuhan Perikanan Nusantara Palabuhanratu. 2019. Laporan Tahunan Statistik Pelabuhan Perikanan Nusantara Perikanan Nusantara Palabuhanratu 2003-2017. Pelabuhanratu (ID): PPN Palabuhanratu
Pandey G, Raju CV, Pal G, Pandey HP. 2018. Effect super chilling on the peoximate composition of indian mackarel (Rastreliger kanagurta) stored in solar oprated refrigerated fish finding unit. Journal of Entomology and Zoology Stidies. 6(1): 303-306.
Pratama RI, Awaluddin MY, Ishmayana S. 2011. Analisis komposisi asam lemak yang terkandung dalam ikan tongkol, layur dan tenggiri dari Pameungpeuk, Garut. Jurnal Akuatika. 2(2): 1-10.
Prihatiningsih, Nurulludin. 2014. Biologi reproduksi dan kebiasaan makan ikan layur (Trichiurus lepturus) di sekitar perairan binuangeun, banten. BAWAL. 6 (2): 103-110
Rahayu SM, Suseno SH, Ibrahim B. 2014. Proximate, fatty acid profile and heavy metal content selected by-catch fish special from Muara Angke, Indonesia. Pakistan Journal of Nutrition. 13(8): 480-485.
Rustan AC, Drevon CA. 2005. Fatty acids: structures and properties. Encyclopedia of Life Sciences. 1-7.
Sahena F, Zaidul ISM, Jinap S, Jahurul MHA, Khatib A, Norulaini NAN. 2010. Extraction of fish oil from the skin of Indian mackerel using supercritical fluids. Journal of Food Engineering. 99:63-69.
Sartika RAD. 2008. Pengaruh asam lemak jenuh, asam lemak tidak jenuh dan asam lemak trans terhadap kesehatan. GIZIKESMAS. 2(4): 154-160.
Spikadhara E, Subekti S, Alamsyah MA. 2012. Pengaruh pemberian pakan tambahan (Suplemented fish) dari kombinasi tepung cacing tanah (Lumbricus rubellus) dan tepung Spirulina platensis terhadap pertumbuhan dan retensi protein benih ikan bandeng (Chanos chanos). Journal of Marine and Coastal Science. 1(2): 81-90.
Suwandi R, Nurjanah, Margaretha M. 2014. Proporsi bagian tubuh dan kadar proksimat ikan gabus berbagai ukuran. Journal Pengolahan Hasil Perikanan Indonesia. 17 (1): 1-5.
Testi S, Bonaldo A, Gatta, PP, Badiani A, 2006. Nutritional traits of dorsal and ventral fillets from three farmed fish species. Food Chemistry. 98: 104-111.
Tuminah S. 2009. Efek asam lemak jenuh dan asam lemak tak jenuh “trans” terhadap kesehatan. Media Peneliti dan Pengembangan Kesehatan. 15: 13-20.
Vianita R, Saputra SW, Solichin A. 2014. Aspek biologi ikan layur (Trichiurus lepturus) berdasarkan hasil tangkapan di ppp morodemak. Diponegoro Journal of Maquares. 3(3): 160-167.
War M, Altaff K, Abdulkhader HM. 2011. Growth and survival of larval snakehead Channa striatus (Bloch 1793) fed different live feed organisms. Turkish Journal of Fisheries and Aquatic Sciences. 11(9): 523-528.
Abdullah A, Nurilmala N, Sitaresmi KP. 2019. DNA mini-barcodes sebagai penanda molekuler untuk ketertelusuran label pangan berbagai produk ikan layur. Jurnal Pengolahan Hasil Perikanan Indonesia. 22(1): 33-40.
Abdullah A, Nurjanah, Hidayat T, Yusefi Y. 2013. Profil asam amino dan asam lemak kerang bulu (Anadar antiquata). Jurnal Pengolahan Hasil Perikanan Indonesia. 16(2): 159-167.
Abdullah A, Nurjanah, Hidayat T, Aji DU. 2015. Fatty acid profile of jellyfish (Aurelia aurita) as a source raw material of aquatic result rich benefit. International Journal of Chemical and Biomolecular Science. 1(1): 12-16
Abidin Z, Redjeki S, Ambariyanto. 2013. Studi kebiasaan makanan ikan layur (Trichiurus lepturus) di perairan pantai bandengan Kabupaten Jepara dan di perairan Tawang Weleri kabupaten Kendal. Journal of Marine Research. 2(3): 95-103.
Almatsier S. 2006. Prinsip Dasar Ilmu dan Gizi. Cetakan keenam. Jakarta (ID): Gramedia.
Al-Saghir S, Thurner K, Wagner KH, Frisch G, Luf W. 2004. Effects of different cooking procedures on lipid quality and cholesterol oxidation of farmed salmon fish (Salmo salar). Journal of Agricultural and Food Chemistry. 52: 5290–5296.
Arai T, Amalina R, Bachok Z. 2015. Fatty acid composition indicating diverse habitat use in coral reef fishes in the Malaysian South China Sea. Biological Research. 48(1): 1-5.
Arifin MF. 2017. Perbedaan suhu proses deep frying terhadap asam lemak, kolesterol, dan jaringan fillet skin on layur (Lepturacanthus savala) [skripsi]. Bogor (ID): Fakultas Institut Pertanian Bogor.
Arpaslan Y, GurelC, Metin C, Hasanhocaoglu H, Baygar T. 2012. Determination of sensory and quality change at treated seabass (Decentrarchus labrax) during cold storage. Journal Food Processing Thechnologi. 3(16): 1-5
Astiana I, Nurjanah, Suwandi R, Suryani AA, Hidayat T. Pengaruh penggorengan belut sawah (Monopterus albus) terhadap komposisi asam amino, asam lemak, kolesterol dan mineral. Depik. 4(1):49-57.
[BSN] Badan Standarisasi Nasional. 2013. Ikan Segar. SNI 2729.2013. Jakarta (ID): Badan Standarisasi Nasional Indonesia.
Berghe JP, Barnathan G. 2005. Fatty acids from lipids of marine organisms: molecular biodiversity, roles as biomarkers, biologically active compounds, and economical aspects. Advances Biochemist Enginering/Biotechnol. 96(1): 49-125.
Bhouri AM, Bouhlel L, Chouba L, Hammami M, Cafsi ME, Chaouch A. 2010. Total lipid content, fatty acid and mineral compositions of muscles and liver in wild and farmed sea bass (Dicentrarchus labrax). African Journal of Food Science. 4(8): 522 -530.
Bittaret VT, Awabdi DR, Tonini WCT, Junior MVV, Beneditto APM. 2012. Feeding preference of adult females of ribbonfish Trichiurus lepturus through prey proximate-composition and caloric values. Neotropical Ichthyology. 10(1): 197-203.
Bligh EG, Dyer WJ. 1959. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology. 37(8): 911-917.
Chapkin R, McMurray D, Davidson L, Patil B, Lupton J. 2008. Bioactive dietary longchain fatty acids: emerging mechanisms of action. British Journal of Nutrition. 100: 1152-1157.
Daramola JA, Fasakin EA, Adeparusi EO. 2007. Changes in physicochemical and sensory characteristics of smoke-dried fish species stored at ambient temperature. African Journal of Food Agriculture Nutrition and Development. 7(6): 1-16.
Domiszewski Z, Bienkiewcz G, Plust D. 2011. Effects of different heat treatment on lipid quality of stripe catfish (Pangasius hypophthalamus). Acta Scientarium Polonorum Technologia Alimentaria. 10(3): 359-377.
Elsdon TS. 2010. Unraveling diet and feeding histories of fish using fatty acids as natural tracers. Journal of Experimental Marine Biology and Ecology. 386: 61-68.
[FAO] Food and Agriculture Organization. 1995. Code of Conduct for Responsible Fisheries. Rome (ITL): Food and Agriculture Organization.
Gibson DM. 1965. The biosynthesis of fatty acids. Journal of Chemical Education. 42(5): 236-243.
Gultom OW, Lestari S, Nopianti R. 2015. Analisis proksimat, protein larut air, dan protein larut garam pada beberapa jenis ikan air tawar Sumatera Selatan. Jurnal Teknologi Hasil Perikanan. 4(2): 120-127.
Garcia-Arias MT, Alvarez-Pontes E, Garcia-Fernandez MC, Sanchez-Muniz FJ. 2003. Freezing/defrosting/ frying of sardine fillets. Influence of slow and quick defrosting on protein quality. Journal of the Science of Food and Agriculture. 83(6): 602-608.
[HMSO] Her Majesty’s Stationery Office. 1994. Nutritional aspects of cardiovascular disease (report on health and social subjects No. 46). London (UK): Her Majesty’s Stationery Office.
Handayani A, Alimin, Rustiah WO. 2014. Pengaruh penyimpanan pada suhu rendah (freezer -3°C terhadap kandungan air dan kandungan lemak pada ikan lemuru. Alkimia. 2(1): 64-75.
Hidayat T. 2016. Quality deteoration gourame (O. gouramy) during storage. International Journal of Materials Chemistry and Physics. 2(1):40-44
[ITPC] Indonesian Trade and Promotion Center Busan. 2018. Market Beef Fish Consumption. 2016. www.itpc-busan.kr. [5 Mei 2020]
Jacoeb AM, Suptijah P, Kristantina WA. 2015. Komposisi asam lemak, kolesterol, dan deskripsi jaringan fillet ikan kakap merah segar dan goreng. Jurnal Pengolahan Hasil Perikanan Indonesia 18(1): 98-107.
Josephson DB, Lindsay RC. 1987. Retroaldol degradation of unsaturated aldehydes. Journal of American Oil and Chemical Society. 64: 7-9
Karami B, Moradi Y, Motallebi AA, Hosseini E. Soltani M. 2013. Effects of frozen storage on fatty acids profile, chemical quality indices and sensory properties of red tilapia (Oreochromis niloticus, Tilapia mosambicus) fillets. Iranian Journal of Fisheries Sciences. 12(2): 378-388.
Kumar P, Annathai R, Shakila J, Shanmugam SA. 2014. Proximate and major mineral composition of 23 medium sized marine fin fishes landed in the Thoothukudi Coast of India. Journal of Nutrition Food Science. 2(4):1-5.
Lichtenstein AH. 2005. Fats and Oils. Di dalam: Caballero B et al. Encyclopedia of Human Nutrition. Oxford (UK): Elsevier Press.
MacGill AS, Hard R, Burt JR. 1974. Hept-cis-4- enal and its contribution to the off flavor in cold stored cod. Journal of Science Food and Agricultural. 25: 1477-1489.
Mendoza CC, Macías JAG, Rojo ADA, Gutiérrez JAO, Licón CH, Flores GC. 2014. Comparison of fatty acid content of fresh and frozen fillets of rainbow trout (Oncorhynchus mykiss) walbaum. Brazilian Archives Biology Technology. 50(1): 103-109.
Merdzhanova A, Stancheva M, Lubomir MAKE. 2012. Fatty acid composition of Bulgarian Black Sea fish species. Ovidius University Annals of Chemistry. 23(1): 41-46.
Mohanty PB, Ganguly S, Mahanty A, Sankar TV, Anandan R, Chakrabort K, Paul BN, Sarma D, Dayal JS, Venkateshwarlu G, Mathew S, Asha KK, Karunakaran D, Mitra T, Canda S, Shahi N, Das P, Akhtar MS, Vijayagopal P, Sridha N. 2016. DHA and EPA Content and Fatty Acid Profile of 39 Food Fishes from India. BioMed Research International. 14: 1-14.
Morales R, Arenal AQ, Pimentel R, Mendoza I, Cruz A, Martínez R, Herrera F, Tápanes L, Estrada MP, Fuente DL. 1998. Caracterización del fondo genético de la línea de supertilapias IG/03-F70 I Caracteres morfométricos merísticos y análisis de ADN. Biotecnologia Aplicado. 15: 15–21
Muhammad AA, Farooq S, Rabbaniha M, Jahangir S, Malik A, Hameed A, Baloch AJ. 2017. Current fishery status of ribbonfish Trichiurus lepturus Linnaeus, (1758) (Trichiuridae) from Makran coast (northeast Arabian Sea). Iranian Journal of Fisheries Sciences. 16 (2): 815-821.
Nakamura I, Parin NV. 1993. Snake mackarels, snoeks, escolars, gemfishes, sackfishes, domine, oilfish, cutlassfish, hairtails, and Frostfishes known to date. FAO species catalogue. 15. Rome (ITL): FAO Fish Synop..
Nakamura N, Ando M, Seoka M, Kawasaki K, Tsukamasa Y. 2007. Changes of proximate and fatty acid compositions of the dorsal and ventral ordinary muscles of the full-cycle cultured Pacific bluefin tuna (Thunnus orientalis) with the growth. Food Chemistry. 103: 234-24.
Nurjanah, Suseno SH, Hidayat T, Ekawati Y, Paramudhita P, Arifianto. 2015. Change Composisition chemical of skipjack tuna due to frying process. International Food Research Journal. 2(5): 2093-2102.
Nurjanah, Jacoeb AM, Hidayat T, Ulma RN, Puspitasari, Hidayat T. 2014. Komposisi kimia kupang merah (Musculista senhausia) segar dan rebus. Depik. 3(3): 241-249.
Nurhayati T, Salamah E, Cholifah, Nugraha R. 2014. Optimasi proses pembuatan hidrolisat jeroan ikan kakap putih. Jurnal Pengolahan Hasil Perikanan Indonesia. 17(1): 42-52.
[PPN Palabuhanratu] Pelabuhan Perikanan Nusantara Palabuhanratu. 2019. Laporan Tahunan Statistik Pelabuhan Perikanan Nusantara Perikanan Nusantara Palabuhanratu 2003-2017. Pelabuhanratu (ID): PPN Palabuhanratu
Pandey G, Raju CV, Pal G, Pandey HP. 2018. Effect super chilling on the peoximate composition of indian mackarel (Rastreliger kanagurta) stored in solar oprated refrigerated fish finding unit. Journal of Entomology and Zoology Stidies. 6(1): 303-306.
Pratama RI, Awaluddin MY, Ishmayana S. 2011. Analisis komposisi asam lemak yang terkandung dalam ikan tongkol, layur dan tenggiri dari Pameungpeuk, Garut. Jurnal Akuatika. 2(2): 1-10.
Prihatiningsih, Nurulludin. 2014. Biologi reproduksi dan kebiasaan makan ikan layur (Trichiurus lepturus) di sekitar perairan binuangeun, banten. BAWAL. 6 (2): 103-110
Rahayu SM, Suseno SH, Ibrahim B. 2014. Proximate, fatty acid profile and heavy metal content selected by-catch fish special from Muara Angke, Indonesia. Pakistan Journal of Nutrition. 13(8): 480-485.
Rustan AC, Drevon CA. 2005. Fatty acids: structures and properties. Encyclopedia of Life Sciences. 1-7.
Sahena F, Zaidul ISM, Jinap S, Jahurul MHA, Khatib A, Norulaini NAN. 2010. Extraction of fish oil from the skin of Indian mackerel using supercritical fluids. Journal of Food Engineering. 99:63-69.
Sartika RAD. 2008. Pengaruh asam lemak jenuh, asam lemak tidak jenuh dan asam lemak trans terhadap kesehatan. GIZIKESMAS. 2(4): 154-160.
Spikadhara E, Subekti S, Alamsyah MA. 2012. Pengaruh pemberian pakan tambahan (Suplemented fish) dari kombinasi tepung cacing tanah (Lumbricus rubellus) dan tepung Spirulina platensis terhadap pertumbuhan dan retensi protein benih ikan bandeng (Chanos chanos). Journal of Marine and Coastal Science. 1(2): 81-90.
Suwandi R, Nurjanah, Margaretha M. 2014. Proporsi bagian tubuh dan kadar proksimat ikan gabus berbagai ukuran. Journal Pengolahan Hasil Perikanan Indonesia. 17 (1): 1-5.
Testi S, Bonaldo A, Gatta, PP, Badiani A, 2006. Nutritional traits of dorsal and ventral fillets from three farmed fish species. Food Chemistry. 98: 104-111.
Tuminah S. 2009. Efek asam lemak jenuh dan asam lemak tak jenuh “trans” terhadap kesehatan. Media Peneliti dan Pengembangan Kesehatan. 15: 13-20.
Vianita R, Saputra SW, Solichin A. 2014. Aspek biologi ikan layur (Trichiurus lepturus) berdasarkan hasil tangkapan di ppp morodemak. Diponegoro Journal of Maquares. 3(3): 160-167.
War M, Altaff K, Abdulkhader HM. 2011. Growth and survival of larval snakehead Channa striatus (Bloch 1793) fed different live feed organisms. Turkish Journal of Fisheries and Aquatic Sciences. 11(9): 523-528.
Authors
Mardiono JacoebA., Nurjanah, HidayatT., & PerdiansyahR. (2020). Komposisi Kimia dan Profil Asam Lemak Ikan Layur Segar Penyimpanan Suhu Dingin: Chemical Composition and Fatty Acid Profile in Hairtail Fish During Chilling Storage. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(1), 147-157. https://doi.org/10.17844/jphpi.v23i1.31057
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