ANALISA NILAI GIZI SERTA KOMPONEN ASAM AMINO DAN ASAM LEMAK DARI NUGGET IKAN NIKE (Awaous melanocephalus) DENGAN PENAMBAHAN TEMPE

Abstract

Penelitian mengenai nugget ikan nike (Awaous melanocephalus) dengan penambahan tempe telah dilakukan.Nugget dibuat dengan perbandingan komposisi antara ikan nike dan tempe sebesar ,masing-masing, 75% dan25%. Produk yang dihasilkan kemudian dilakukan analisa nilai gizi, antara lain nilai proksimat, komponennasam lemak menggunakan GC-MS dan komponen asam amino menggunakan HPLC. Analisa dilakukanterhadap nugget yang belum digoreng dan yang sudah digoreng. Dari hasil penelitian diperoleh bahwa nuggetikan nike dengan penambahan tempe mengandung kadar air 45,78 %, kadar abu 1,49 %, kandungan protein8,743 %, kandungan lemak 14,43 % dan karbohidrat sebanyak 29,553 %. Disamping itu diketahui nugget ikannike dengan penambahan tempe mengandung 17 jenis asam Amino, 8 diantaranya adalah asam aminoessensial, dimana yang memiliki kandungan tertinggi adalah asam amino lisin (0,901 % ) dan asam aminoleusin (0,864%). Nugget ini juga diketahui mengandung 4 jenis asam lemak essensial yaitu asam linoleat danAA (Omega 6), linolenat dan EPA (Omega 3), dengan kandungan tertinggi EPA sebesar 5.26 pada nugget yangtelah digoreng.

Research of fish nuggets nike (Awaous melanocephalus) with the addition of tempe has been done. Nugget ismade with a composition ratio between nike and tempeh fish for, respectively, 75% and 25%. The resultingproduct then analyzed the nutritional value, such as the value of proximate, fatty acids components using GC-MS and amino acid components using HPLC. Analysis conducted on the nuggets that have not been fried andfried. The result showed that the fish nuggets nike with the addition of tempeh contains moisture 45.78%, ashcontent 1.49%, 8.743% protein content, 14.43% fat content and carbohydrates 29.553%. Besides that, fishnuggets nike with the addition of tempeh also contains 17 kinds of amino acids, 8 of which are essential aminoacids, which has the highest content of the amino acid lysine is (0.901%) and the amino acid leucine (0.864%).Nugget is also known contain four types of essential fatty acids linoleic acid and AA (Omega 6), linolenic andEPA (Omega 3), with the highest content of EPA at 5:26 in the nuggets that have been fried .