PERBEDAAN KANDUNGAN PROTEIN PADA IKAN LEMURU (SARDINELLA sp.) MELALUI METODE PENGAWETAN DENGAN PENDINGINAN, PENGGARAMAN, DAN FERMENTASI

Abstract

The high potential of fish has not, in fact, been used optimally. Fish as food sources that contain much protein have weaknesses of quickly becoming damaged and perishable if left abandoned in the open air. Therefore, it is necessary to hold preservation of fish. There are many kinds of fish preservation method in which each has different changes in nutrient content in fish. This research was conducted to determine differences in changes in protein content of lemuru fish resulted from preservation by cooling, salting and fermentation methods. The type of this research is quasi experiment by one group pretest-posttest design with the number of replications of 3 to test water and protein content level, so that the total number of samples was 12 lemuru fish. Analysis of differences in protein content before and after preservation was done by using paired samples t test with =0.05 and One Way Analysis of Variance (One Way ANOVA) with =0.05 used to analyze differences in changes among the three types of preservation. The results showed that there were differences in protein content between before and after preservation (p=0.000), and there were differences in changes in protein content among the three methods of preservation (p=0.000). The conclusion that can be drawn is that of the three methods of preservation, the method which had the lowest change in protein content is fermentation while the method of preservation that has the highest change in protein content is salting. Thus, the preservation of fermentation can be an alternative in fish preservation method in addition to cooling.

Keyword: protein content, methods of fish preservation, lemuru fish