ABSTRACT
This research aims to analyze the nutritive value of flour head, liver powder and bone meal as by product of Indonesian eel (Anguilla bicolor) processing. Eel waste flour was made by using a thermal process in the drum dryer fish flouring mill PT. Carmelitha Lestari in Bogor, whereas proximate analysis for chemical tests were performed in the laboratory of Integrated Chemical Laboratory, IPB and direct observation was conducted in PT Jawa Suisan Indah, Palabuhanratu Sukabumi district in October 2012—April 2013. The nutritive value based on proximate analysis showed that head flour, liver flour, and bone flour contained protein 61.78%, 53.92%, and 41.01%; fat 15.55%, 27.28%, 13.07%; carbohydrate 11.48%; 14.96%, 8.13%; water 5.44%, 8.48%, 3.01%; ash 12.95%, 3.62%, 37.49%, and crude fiber 1.33%, 0.04%, 1.11%, respectively.
Keywords: Anguilla bicolor, bone flour, head flour, liver flour, nutritive value
ABSTRAK
Penelitian ini bertujuan untuk menganalisis kandungan gizi tepung kepala, tepung tulang dan tepung hati ikan yang merupakan limbah pengolahan ikan sidat Indonesia (Anguilla bicolor). Tepung limbah ikan sidat dibuat berdasarkan proses termal menggunakan drum dryer di pabrik penepungan ikan PT. Carmelitha Lestari di Bogor dan analisis proksimat untuk uji kimiawi dilakukan di Laboratorium Kimia Terpadu, IPB serta observasi langsung di PT Jawa Suisan Indah, Palabuhanratu Kabupaten Sukabumi pada bulan Oktober 2012—April 2013. Hasil analisis proksimat tepung kepala, tepung hati dan tepung tulang mengandung protein berturut-turut sebesar 61.78%, 53.92%, dan 41.01%; lemak sebesar 15.55%; 27.28%; 13.07%, karbohidrat sebesar 11.48%; 14.96%; 8.13%, kadar air sebesar 5.44%; 8.48%; 3.01%, kadar abu 12.95%; 3.62%; 37.49% dan serat kasar 1.33%; 0.04%; 1.11%.
Kata kunci: Anguilla bicolor, nilai gizi, tepung hati, tepung kepala, tepung tulang