Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal Pengolahan Hasil Perikanan Indonesia
Widyana Ayu Kristantina
Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor, kampus IPB Darmaga, Jalan Agatis, Bogor, Jawa Barat 16680 Telepon (0251) 8622909 –8622907, Faks. (0251) 8622907
Agriculture, Biological Sciences & Forestry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Fatty Acid and Cholesterol Composition, and Tissues Description of Fresh and Fried Red Snapper Fillet Agoes Mardiono Jacoeb; Pipih Suptijah; Widyana Ayu Kristantina
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 1 (2015): 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 (3978.969 KB) | DOI: 10.17844/jphpi.v18i1.9568

Abstract

Red Snapper is a widely consumed fish. The aim of this research was to determine the fatty acid and the cholesterol composition and to observe the tissues description of fresh and fried red snapper fillet. The fatty acid composition was tested using Gas Chromatography (GC) and the cholesterol with Bohac test. Fresh red snapper had moisture and protein content about 79.31% and 16.30%, respectively. Meanwhile fried red snapper contained mosture and protein about 1.98% and 28.40%, respectively.The highest compound of saturated fatty acid on red snapper were myristic acid; while of monounsaturated fatty acid were palmitoleat acid (C16:1). Of the polyunsaturated fatty acids, linoleic acid (C18:2) was found dominantly. Frying increased the cholesterol content from 20 mg/100 g to 60 mg/100 g of tissue. Tissue structure of fresh red snapper was found in not compact form because of low quality meat, however more compact structure was found on fried flesh of red snapper. Keywords: Cholesterol, fatty acids, meat tissue, proximate, red snapper (L. argentimaculatus)
Co-Authors Agoes Mardiono Jacoeb Pipih Suptijah