@article{Hasnidar_Tamsil_2020, place={Bogor, ID}, title={Karakteristik Kimiawi Tepung Ikan Molly, Poecilia latipinna (Lesueur 1821): Chemical Characteristics of Molly Poecilia latipinna (Lesueur 1821) Flour}, volume={23}, url={https://journal.ipb.ac.id/index.php/jphpi/article/view/31976}, DOI={10.17844/jphpi.v23i2.31976}, abstractNote={<p>The study was aimed to analyze the nutrient content of molly P. latipinna (Lesueur 1821) flour as feed ingredients for fish, shrimp and livestock. Fish samples were cleaned, dried in the sun for 12 hour, blended into flour and their proximate compositions were measured. The analysis showed that the fish meal contained protein, fat, crude fiber, ash, moisture as follows 66.40%; 12.52%; 0.80%; 15.51% and 3.70%, respectively. The fish meal also contained essential amino acids, namely: lysine 4.9%; lucine 4.27%; phenylalanine 2.64%; valine 2.64%; threonine 2.5%; and histidine 1.49%. The fatty acids consisted of omega-3 fatty acid groups: decosacexanoic acid (DHA) 0.09%; eicosapentanoic acid (EPA) 0.03% and linolenic acid (HUFA) 0.21% as well as omega 6 fatty acids: linoleic acid (LA) 0.25% and arachidonic (AA) 0.04%. The molly flour is a good source of protein, amino acids and essential fatty acids for fish, shrimp and livestock feed.</p&gt;}, number={2}, journal={Jurnal Pengolahan Hasil Perikanan Indonesia}, author={Hasnidar and TamsilAndi}, year={2020}, month={Sep.}, pages={392-401} }