CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF FRESH AND STEAMED COBIA (Rachycentron canadum L.)
<p>Cobia (<em>Rachycentron canadum</em>) is economically important fish with good prospects because of fast growing and easily cultured. Cobia is usually processed by many methods including steaming. The purposes of this research were to determine the effect of steaming process on...
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| Format: | Article |
| Language: | English |
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Department of Food Technology
2020-07-01
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| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/8136 |
| _version_ | 1797432608299155456 |
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| author | Nurjanah Nurjanah Ruddy Suwandi Taufik Hidayat Vini Oktorina |
| author_facet | Nurjanah Nurjanah Ruddy Suwandi Taufik Hidayat Vini Oktorina |
| author_sort | Nurjanah Nurjanah |
| collection | DOAJ |
| description | <p>Cobia (<em>Rachycentron canadum</em>) is economically important fish with good prospects because of fast growing and easily cultured. Cobia is usually processed by many methods including steaming. The purposes of this research were to determine the effect of steaming process on proximate and amino acids composition. The chemical composition of fresh and steamed cobia’s meat were determined by proximate analysis. Amino acid compositions of fresh and steamed cobia’s meat were measured using HPLC (high performance liquid chromatography). Steaming process reduced 11.31% of water, 1.06% of ash, 26.04% of fat, and 9.11% of protein. Fresh and steamed cobia’s meat contained 17 amino acids consisting of 9 essential amino acids and 8 nonessential amino acids. The highest essential amino acid in fresh cobia’s meat was arginine (2,262 mg/100 g) and the highest nonessential amino acid was glutamic acid (3,894 mg/100 g). Steaming process reduced amino acids generally. The highest essential amino acid in steamed cobia’s meat was leucine (1,379 mg/100 g) and the highest nonessential amino acid was glutamic acid (2,370 mg/100 g). Taurine content of fresh cobia’s meat was 120.84 mg/100 g and changed into 94.33 mg/100 g after steaming process.</p> |
| first_indexed | 2024-03-09T10:04:03Z |
| format | Article |
| id | doaj.art-0394a6caf3764e598fa43dc1137f72ef |
| institution | Directory Open Access Journal |
| issn | 2685-4279 2715-422X |
| language | English |
| last_indexed | 2024-03-09T10:04:03Z |
| publishDate | 2020-07-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj.art-0394a6caf3764e598fa43dc1137f72ef2023-12-01T23:13:02ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2020-07-0121121910.33512/fsj.v2i1.81365732CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF FRESH AND STEAMED COBIA (Rachycentron canadum L.)Nurjanah Nurjanah0Ruddy Suwandi1Taufik Hidayat2Vini Oktorina3Department Aquatic Product Technology,Faculty of Fisheries and Marine Science, IPB UniversityDepartment Aquatic Product Technology,Faculty of Fisheries and Marine Science, IPB UniversityCenter of Agorindustry Technology. Agency of Assessment and Aplicaton for Technology IndonesiaDepartment Aquatic Product Technology,Faculty of Fisheries and Marine Science, IPB University<p>Cobia (<em>Rachycentron canadum</em>) is economically important fish with good prospects because of fast growing and easily cultured. Cobia is usually processed by many methods including steaming. The purposes of this research were to determine the effect of steaming process on proximate and amino acids composition. The chemical composition of fresh and steamed cobia’s meat were determined by proximate analysis. Amino acid compositions of fresh and steamed cobia’s meat were measured using HPLC (high performance liquid chromatography). Steaming process reduced 11.31% of water, 1.06% of ash, 26.04% of fat, and 9.11% of protein. Fresh and steamed cobia’s meat contained 17 amino acids consisting of 9 essential amino acids and 8 nonessential amino acids. The highest essential amino acid in fresh cobia’s meat was arginine (2,262 mg/100 g) and the highest nonessential amino acid was glutamic acid (3,894 mg/100 g). Steaming process reduced amino acids generally. The highest essential amino acid in steamed cobia’s meat was leucine (1,379 mg/100 g) and the highest nonessential amino acid was glutamic acid (2,370 mg/100 g). Taurine content of fresh cobia’s meat was 120.84 mg/100 g and changed into 94.33 mg/100 g after steaming process.</p>https://jurnal.untirta.ac.id/index.php/fsj/article/view/8136amino acid, cobia, essential, nonessential, steaming |
| spellingShingle | Nurjanah Nurjanah Ruddy Suwandi Taufik Hidayat Vini Oktorina CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF FRESH AND STEAMED COBIA (Rachycentron canadum L.) Food ScienTech Journal amino acid, cobia, essential, nonessential, steaming |
| title | CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF FRESH AND STEAMED COBIA (Rachycentron canadum L.) |
| title_full | CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF FRESH AND STEAMED COBIA (Rachycentron canadum L.) |
| title_fullStr | CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF FRESH AND STEAMED COBIA (Rachycentron canadum L.) |
| title_full_unstemmed | CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF FRESH AND STEAMED COBIA (Rachycentron canadum L.) |
| title_short | CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF FRESH AND STEAMED COBIA (Rachycentron canadum L.) |
| title_sort | chemical composition and amino acid profile of fresh and steamed cobia rachycentron canadum l |
| topic | amino acid, cobia, essential, nonessential, steaming |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/8136 |
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