Penentuan Kadar Lemak dan Kadar Protein pada Nugget Ikan Tongkol di Balai Standardisasi dan Pelayanan Jasa Industri Medan

Abstract

Tuna nuggets are one of the processed fish meat that is finely ground mixed with other seasonings. The purpose of this analysis is to determine the fat levels and protein levels in tuna nuggets and to determine the methods used in the analysis of fat levels and protein levels in tuna nuggets. The determination of fat levels and protein levels in tuna nuggets has been carried out at the Medan Industrial Services Standardization and Service Center. The method used is SNI 01-2891-1992 with fat analysis using the soxhletation method and protein analysis using the kjeldahl method. The results on the determination of fat levels in tuna nuggets obtained 2.90% and these results have met the recommended quality requirements of a maximum of 20.00%. The results on the determination of protein levels in tuna nuggets obtained 21.3% and these results have met the recommended quality requirements of a minimum of 12.00%. From the results of the analysis of fat levels and protein levels in tuna nuggets have been in accordance with the SNI 01-2891-1992 method method for the quality of food and beverages.