Komposisi Proksimat, Asam Lemak, dan Perkembangan Jaringan Daging Baby Fish Ikan Nila (Oreochromis niloticus) pada Berbagai Umur Panen

Abstract

Baby fish tilapias are mostly consumed by people of West Java in so many food process; however, there is only few information about chemistry composition of fresh baby fish tilapia. The purposes of this research are to determine proximate, fatty acid and to analyze fresh baby fish nila’s tissue at the harvesting time of two, three, and four weeks. The method that’s used to analyze proximate based on SNI, fatty acid based on GC, and tissue analysis using fixation, dehydration, clearing, impregnation, embedding, blocking, trimming, cutting, and staining method. Harvesting time of two, three, and four weeks has a significant effect (P<0.05) of morphometric, chemical composition, and fatty acids content. Weight, total length, and height increased significantly (P<0.05) at ranged of 2-4 weeks. Moisture, protein and lipid contents decreased significantly (P<0.05). Ash and carbohydrate contents increased significantly (P<0.05) at ranged of 2-4 weeks. Baby fish tilapias consist total fatty acids at harvesting time of 2 weeks 99.13%, 3 weeks 75.36%, and 4 weeks 56.51%. Total fatty acids decreased significantly (P<0.05) during 2-4 weeks.