Abstract:
The chemical composition of each fish varies depending on the type of fish, between individuals in the species, and
between the body parts of an individual fish. This difference can be caused by several factors, namely age, metabolic
rate, movement of fish, food, and reproductive period. In addition, differences in the chemical composition of meat also
depend on age, habitat and eating habits. The purpose of the study was to determine screening the profile of albumin
and protein of consumption fish types from common waters namely gabus, toman, kihung, betok, patin, mas, nila, lele,
baung, belut, seluang, sepat rawa, sepat siam, puyau, gurame, kapar, tawes, dan biawan from common waters
Kalimantan Selatan. The results showed that different fish species had a very significant effect on the characteristics the
profiles of albumin and protein fresh fish. The highest average albumin and protein profiles in Kihung fish were 49.00%
and 24.47%, the lowest in kapar fish by 42.98% and 21.59%, respectively.
