Comparison of Protein Content in Mackerel Meat (Rastrelliger sp.) Preserved with Salt and Chitosan
Abstract
Purpose of the study: This study aims to determine the differences in protein levels in mackerel meat (Rastrellinger sp) preserved using salt (NaCl) and chitosan.
Methodology: This study used an experimental method. The sample used in this study was mackerel (Rastrellinger sp) from Tambak Lorok Semarang. Analysis of protein levels was carried out using the biuret test. The data analysis technique used quantitative descriptive analysis.
Main Findings: The results of the study showed that the highest protein content of mackerel preserved with salt was 8% concentration on the first day, which was 10,990 ppm, while the lowest protein content was at 20% concentration on the third day, which was 10,270 ppm. The highest protein content of mackerel preserved with chitosan was 20% concentration on the first day, which was 11,120 ppm, while the lowest protein content was at 8% concentration on the third day, which was 10,180 ppm. The highest protein content of the two preservation methods was preservation using chitosan.
Novelty/Originality of this study: The ethanol extract of C. burmanni leaves showed potential teratogenic effects on fetal development in white mice, characterized by growth retardation and morphological abnormalities. This study provides an important basis for evaluating the safety of using this plant during pregnancy.
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