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
DOI:
https://doi.org/10.17844/jphpi.v24i3.37477Kata Kunci:
deep frying, kolesterol, perebusan, pengukusan, udang winduAbstrak
Udang windu (Penaeus monodon) merupakan salah satu udang konsumsi yang nilai ekonomisnya terus meningkat dan banyak dikonsumsi oleh masyarakat. Penelitian ini bertujuan menentukan profil kandungan gizi dan kolesterol udang windu dengan perlakuan metode pemasakan berbeda yaitu perebusan, pengukusan, dan deep frying masing masing selama 10 menit, udang windu segar digunakan sebagai kontrol. Hasil penelitian menunjukan bahwa udang windu yang diberi pemasakan dengan perebusan kecenderungan perubahan nilai gizi tidak jauh berbeda dengan kontrol yaitu kadar air 71,93%, kadar abu 3,25%, kadar protein 18,82% dan kadar lemak 2,07%. Pengolahan udang windu dengan metode pengukusan menunjukan nilai kolesterol yang rendah yaitu 1,69 mg/100 g. Berdasarkan hasil penelitian dapat disimpulkan bahwa proses pengolahan seperti perebusan, pengukusan, dan penggorengan metode deep frying mempunyai pengaruh terhadap profil gizi udang windu. Metode pengolahan pengukusan dapat mereduksi kandungan kolesterol pada udang windu sebanyak 94,12%.
Referensi
[AOAC] Association of Official Analytical Chemist. 2005. Official Method of Analysis of The Association of Official Analytical of Chemist. Arlington (US)
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.
Unduhan
Diterbitkan
Terbitan
Bagian
Lisensi
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.
Cara Mengutip
