| dc.description.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 | en_US |
