摘要：High fat content in a dark fleshed fish can affect on nutritional value because it can lead to odors in fish meal products. Effort Immersion (deffating) is one way to reduce fat content in fish meal products in order to reduce the products from odor. Research on methods and durations of immersion effects were conducted from October to November 2011. This study aimed to determine the best method to get quality materials skipjact tuna fish meal based on methods and durations of immersion. Fish sampling were taken from the village of Latuhalat, Ambon-Maluku waters. Deffating process used water, 3% acetic acid, and 0.8% sodium bicarbonate. Immersion durations were 2, 4, and 6 hours. Deffating method using 0.8% sodium bicarbonate with 6 hours immersion time exhibited the best quality fish meal with protein content of 82.86% and 1.10% fat content.
其他摘要：Kandungan lemak tinggi pada ikan berdaging gelap dapat mempengaruhi kandungan gizi karena dapat menimbulkan bau pada produk tepung ikan. Upaya perendaman (deffating) merupakan salah satu cara untuk mengurangi kandungan lemak supaya tepung ikan yang dihasi
