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Journal : JURNAL PERTANIAN

 1 
KINETIKA PENURUNAN ASAM LEMAK TIDAK JENUH GANDA PADA OLAHAN TELUR DAN IKAN Komari, Komari
JURNAL PERTANIAN Vol 1, No 1 (2010)
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jp.v1i1.551

Abstract

Long chain omega-3 fatty acids such as Eicosapentaenoic acid (EPA) and Docosahexaenoic (DHA), were very important for brain development, immunity, retina and growth of child. One of natural source of these faty acids is fish which has been processed into variety food such as abon. The other source is modifying hen egg which potentially to be added into many kind of food after processed as egg flour. This research examine the effect of processing and storage of abon and eggs flour. The methode of this research was one-group pre post test (minimal control) and the date was prepared in tabulation. Processing in to abon ikan make EPA lost for 10,63% and DHA 7,63%. This product was acceptable, but the stability of the fatty acids were low, EPA lost 43,8% and DHA lost by 52,4% for 4 months. The eggs prepared by our lab contained 2,5% omega-3 fatty acid. To make egg yolk flour was used Spray Drying process. This process make EPA lost 43,94% and DHA 6,20%. After storing for 4 months, egg yolk flour was very stabile. Because of these reason, these products can be used to supplement fatty acids in daily diet. Eggs flour can be used in any food product to supply omega-3 fatty acid for the risk group.
KINETIKA PENURUNAN ASAM LEMAK TIDAK JENUH GANDA PADA OLAHAN TELUR DAN IKAN Komari, Komari
Jurnal Pertanian Vol. 1 No. 1 (2010): OKTOBER
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jp.v1i1.551

Abstract

Long chain omega-3 fatty acids such as Eicosapentaenoic acid (EPA) and Docosahexaenoic (DHA), were very important for brain development, immunity, retina and growth of child. One of natural source of these faty acids is fish which has been processed into variety food such as abon. The other source is modifying hen egg which potentially to be added into many kind of food after processed as egg flour. This research examine the effect of processing and storage of abon and eggs flour. The methode of this research was one-group pre post test (minimal control) and the date was prepared in tabulation. Processing in to abon ikan make EPA lost for 10,63% and DHA 7,63%. This product was acceptable, but the stability of the fatty acids were low, EPA lost 43,8% and DHA lost by 52,4% for 4 months. The eggs prepared by our lab contained 2,5% omega-3 fatty acid. To make egg yolk flour was used Spray Drying process. This process make EPA lost 43,94% and DHA 6,20%. After storing for 4 months, egg yolk flour was very stabile. Because of these reason, these products can be used to supplement fatty acids in daily diet. Eggs flour can be used in any food product to supply omega-3 fatty acid for the risk group.
Co-Authors Aslan Aslan, Aslan Asniar, Immawati Bambang Suhartawan Dewanto Dewanto Emon Paranoan Fitrianty S, Rosi Fitriyanti, Rosi Hanum, Upi Laila Hanum, Upi Lalila Haratua, Chandra Sagul Henny Sanulita ika agustina Isry Laila Syathroh Jemmy, Jemmy Kastella, Lia Syarifah Kastella, Yulis Cahyawati Lasmiati, Ni Nengah Lilik Yulianingsih MADE ASTAWAN Maulani, Sherlita Meilasari, Intan muhammad, imad Nugroho, Anggi Septia Nuriah, Yuyun Paranoan, Emon Pattipeilohy, Andrew Cavin Purwo Haryono Putra, Arizal Eka Rachmaningsih, , Dewi Maharani riswandi, Rahman Restu Rosi Fitriyanti Sumedi Ruhani, Annisa A. Santosa, Tomi Apra sari, wahyuni mailanda Siti Aisah Sufaati , Supeni Suharno Suharno Sumedi, Rosi Fitriyanty Suryanto Suryanto Susanto, Herry Wahyudi Susanto, Yusak Noven Syafruddin Syafruddin Syaharany, Venny Tanjung, Rosye HR. Tutik Wresdiyati Uswatun Hasanah Utomo, Sigit