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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia
Reza Dewantoro
Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor, Kampus IPB Darmaga, Jalan Agatis, Bogor 16680 Jawa Barat Telepon (0251) 8622915, Faksimili (0251) 8622916.
Agriculture, Biological Sciences & Forestry

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Chemical Composition and Fatty Acids of Glodok Fish by High Thermal Processing Sri Purwaningsih; Ella Salamah; Reza Dewantoro
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 2 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2884.051 KB) | DOI: 10.17844/jphpi.v17i2.8720

Abstract

Glodok is an economically underrated fish with a high nutrient content. The research aims to study the changes on chemical composition, fatty acids, omega-6 and omega-3 ratio in glodok muscle after processing with different methods of boiling, steaming, and boiling with addition of salt (3%). The results showed that the treatment (boiling, steaming, and boiling with addition of salt) gives a significant effect (α=0.05) in water content, ash, lipid content, nervonat acid, linoleic acid, arachidonic acid, EPA, and DHA. The best processing method was steaming. The ratio of omega-3 and omega-6 in fresh glodok fish was 2,1:1, which is higher than WHO recommendation of 0,6:1,7.Keywords: chemical composition, fatty acid, glodok fish, processing
Co-Authors Ella Salamah Sri Purwaningsih