Profil Gizi dan Kandungan Kolesterol Udang Windu (Penaeus monodon) dengan Metode Pemasakan Berbeda Chemical and Cholesterol Content of Tiger Shrimp (Penaeus monodon) with Different Cooking Methods
Article Sidebar
-
boiling, cholesterol, deep frying, steaming, tiger shrimp, boiling, cholesterol, deep frying, steaming, tiger shrimp
Abstract
Tiger shrimp (Penaeus monodon) is one of the consumption shrimp whose economic value continues to increase and is widely consumed by the community. This research aimed to determine the effect of chemical and cholesterol content of tiger shrimp with different cooking methods which is boiling, steaming and deep frying for 10 minutes each, fresh tiger prawns were used as control. The results showed that tiger shrimp that were given cooking with boiling tended to change the chemical content which was not much different from the control, moisture 71.93%, ash 3.25%, protein 18.82% and lipid 2.07%. Processing of tiger shrimp using the steaming method showed a low cholesterol value of 1.69 mg/100 gr. Based on the results of the study, it can be concluded that processing processes such as boiling, steaming and deep frying method have an influence on the chemical content of tiger shrimp. Steaming processing method can reduce cholesterol content in tiger prawns as much as 94.12%.
References
Abraha B, Admassu H, Mahmud A, Tsighe N, Shui XW, Fang Y. 2018. Effect of processing methods on nutritional and physico-chemical composition of fish: a review. MOJ Food Processing & Technology. 6(4): 376–382.
Bhat TH, Chouksey MK, Balange SK, Nayak BB. 2017. Effect of heat treatment at different stages of rigor on the quality of pacific white shrimp (Litopenaeus vannamei). Journal of Aquatic Food Product Technology. 26(7): 770-780.
Erdogdu F, Balaban MO, Otwell WS, Laura G. 2004. Cook-related yield loss for pacific white (Penaeus vannamei) shrimp previously treated with phosphates: effects of shrimp size and internal temperature distribution. Journal of Food Engineering. 64: 297–300.
Jacoeb AM, Hamdani M, Nurjanah. 2008. Perubahan komposisi kimia dan vitamin daging udang ronggeng (Harpiosquilla raphidea) akibat perebusan. Buletin Teknologi Hasil Perikanan. 11(2): 76-88.
Jacoeb AM, Nurjanah, Lingga LA Br. 2012. Karakteristik protein dan asam amino daging rajungan (Portunus pelagicus) akibat pengukusan. Jurnal Pengolahan Hasil Perikanan Indonesia. 15(2):156-163.
Jacoeb AM, Nurjanah, Saraswati A. 2013. Kandungan asam lemak dan kolesterol kakap merah (Lutjanus bohar) setelah pengukusan. Jurnal Pengolahan Hasil Perikanan Indonesia. 16(2): 168-176.
Hwang CC, Lin CS, Lee YC, Wei CI, Tung HN, Ou TY, Chen TY, Tsai YH. 2021. Physicochemical and microbial quality of prepackaged shrimp processed by a scaled up microwave-assisted induction heating technology. Applied Science. 11: 9514.
Nurjanah, Suseno SH, Hidayat T, Paramudhita PS, Ekawati Y, Arifanto TB. 2015. Changes in nutritional composition of skipjack (Katsuwonus pelamis) due to frying process. International Food Research Journal. 22(5): 2093-2102.
Pires, DR, de Morais CAN, Coelho CCS, Marinho AF, Góes LC. Pires DSA, Augusta IM, Ferreira FS, Saldanha T. 2018. Nutritional composition, fatty acids and cholesterol levels in Atlantic white shrimp (Litopenaeus schimitti). International Food Research Journal. 25(1): 151 – 157.
Purwaningsih S, Salamah E, Apriyana GP. 2013. Profil protein dan asam amino keong ipong-ipong (Fasciolaria salmo) pada pengolahan yang berbeda. Jurnal Gizi Dan Pangan. 8(1): 77-82.
Riyanto R, Priyantono N, Siregar T. 2007. Pengaruh perebusan, penggaraman dan penjemuran pada udang dan cumi terhadap pembentukan 7-ketokolesterol. Jurnal Pasca Panen dan Bioteknologi Kelautan dan Perikanan. 2(2): 147-151.
Utami P, Lestari S, Lestari SD. 2016. Pengaruh metode pemasakan terhadap komposisi kimia dan asam amino ikan seluang (Rasbora argyrotaenia). FishtecH – Jurnal Teknologi Hasil Perikanan. 5(1): 73-84.
Authors
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Article Details
