Proximate Composition of Cilok Mackerel Fish Head Flavor Powder
. Junianto
Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran, Bandung Sumedang Km 21, Jatinangor 45363, Indonesia.
Suci Utami Nur Azizah *
Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran, Bandung Sumedang Km 21, Jatinangor 45363, Indonesia.
Iis Rostini
Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran, Bandung Sumedang Km 21, Jatinangor 45363, Indonesia.
Rusky Intan Pratama
Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran, Bandung Sumedang Km 21, Jatinangor 45363, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
This study aims to determine the proximate composition of cilok mackerel fish head flavor powder. This trial was conducted for two months period at the Fishery Product Processing Laboratory, Faculty of Fisheries and Marine Science for the production of cilok mackerel fish head flavor powder, while the cilok proximate test carried out in the Laboratory Application of Chemical and Integrated Service, of the Science-Based Research Center Building Padjadjaran University. The parameters observed in this research are water content, ash content, fat content, and protein content. Based on the findings it was concluded that cilok mackerel fish head flavor powder has a water content of 48.92%; ash content of 2.02%; fat content of 0.07% and protein content of 0.21% respectively.
Keywords: Cilok flavor powder, mackerel fish head, proximate composition.