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@article{Ndai Ngana_Henggu_2023, title={PROFIL KIMIA PRODUK IKAN TERI ASIN DI KECAMATAN HAHARU}, volume={1}, url={https://ojs.unkriswina.ac.id/index.php/PLANET/article/view/489}, DOI={10.58300/planet.v1i01.489}, abstractNote={<p><span class="fontstyle0">Ikan teri merupakan salah satu jenis ikan hasil tangkapan masyarakat pesisir di Kecamatan Haharu. Komoditi hasil tangkapan tersebut diolah menjadi ikan teri asin yang banyak dipasarkan oleh masyarakat pesisir. Penelitian ini bertujuan untuk menganalisis komposisi kimia (proksimat) produk ikan teri asin tersebut. Hasil penelitian menunjukkan kandungan protein ikan teri asin yang diolah masyarakat pesisir di Kecamatan Haharu yakni 17,48%, kadar lemak 3,61%, kadar abu 26,17%, kadar air 11,05%. Komposisi protein yang cukup tinggi pada produk tersebut dapat membantu memenuhi kebutuhan protein alternatif dalam rumah tangga</span></p>}, number={01}, journal={JURNAL PENGOLAHAN PERIKANAN TROPIS}, author={Ndai Ngana, Desi Ratnasari and Henggu, Krisman Umbu}, year={2023}, month={Sep.}, pages={04–06} }