Electronic Theses and Dissertation

Ikan kakap putih merupakan bahan pangan yang sangat dibutuhkan
manusia karena mengandung asam amino esensial seperti lisin, metionin dan
histidin. Penelitian ini bertujuan untuk melihat kadar lemak ikan kakap putih
(Lates calcarifer) segar dan kukus. Penelitian ini menggunakan sampel ikan
kakap segar yang dibagi menjadi 2 kelompok perlakuan yaitu segar dan dikukus.
Uji Laboratorium yang dilakukan adalah menghitung jumlah kadar lemak
menggunakan metode Soxhlet. Hasil penelitian dianalisa menggunakan
independent sampel T tes, analisa statistik menunjukkan perbedaan nyata antara
kadar lemak ikan kakap putih segar dengan ikan kakap putih kukus. Berdasarkan
penelitian ini lemak yang terkandung dalam ikan kakap putih yang kukus adalah
1,27 ± 0,09 dan segar 1,78 ± 0,08. Kesimpulan dari penelitian ini adalah kadar
lemak ikan kakap putih segar lebih tinggi daripada kadar lemak ikan kakap kukus.
Kata kunci: Ikan kakap putih, kadar lemak, soxhlet

White snapper is a food that is needed by humans because it contains essential amino acids such as lysine, methionine and histidine. This study aims to determine the fat content of fresh and steamed white snapper (Lates calcarifer). This study used fresh snapper samples which were divided into 2 treatment groups, namely fresh and steamed. The laboratory test that was carried out was to calculate the amount of fat content using the Soxhlet method. The results were analyzed using an independent sample T test, statistical analysis showed a significant difference between the fat content of fresh white snapper and steamed white snapper. Based on this study, the fat contained in steamed white snapper was 1.27 ± 0.09 and fresh 1.78 ± 0.08. The conclusion of this study was that the fat content of fresh white snapper was higher than that of steamed snapper. Keywords: White snapper, fat content, soxhlet