STUDY ON NUTRITION OF EGGS JELAWAT (Leptobarbus hoeveni Blkr)
Abstract: The purpose of study
is to know nutrition of jelawat eggs, compriseprorein, fat, calcium, phospore,
essential amino acid, essential fatty acid, vitamineC and vitamine E. Method
applied to get the purpose is take jelawat eggshave TKG IV ( gonad stages
mature) on brood stock with 4kg, and weight wet ofgonad 600 gram at Maninjau
Lake. Eggs are dried and floured. The study usesproximate-analysis to get
quantity of protein, fat, calcium and phospore andHPLC methode to get the
essential amino acid, fatty acid and vitamine C and E.The result show that fish
jelawat floured have within it nutrition protein61,33 %, fat, 11,90 %, water
content 4,88 %, ashes content 8,26 %. Quantityamino acid 52,69 %, linoleat
fatty acid 7,71.%, linolenat fatty acid 0,05 %,vitamine C 0,240 % and vitamine
E 0,310 %.
Penulis: Netti Aryani, Zuhelmi
Zen, Hafrijal Syandri, Jaswandi
Kode Jurnal: jpperikanandd090010
