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Research Article Open access CC BY 4.0

Proximate Composition of Cilok Mackerel Fish Head Flavor Powder

. Junianto, Suci Utami Nur Azizah, Iis Rostini, Rusky Intan Pratama

Asian Journal of Fisheries and Aquatic Research · pp. 1–8 · Published 18 Sep 2020

10.9734/ajfar/2020/v9i230153

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.

Cilok flavor powder mackerel fish head proximate composition.

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