Media Teknologi Hasil Perikanan
Vol 6, No 1 (2018)

PROFIL ASAM LEMAK MINYAK SAWIT SETELAH PROSES PENGGORENGAN IKAN

Harikedua, Silvana Dinaintang (Unknown)
Harikedua, Vera T (Unknown)

Article Info

Publish Date
15 May 2018

Abstract

The fatty acid profile of palm oil is presented in this work. The palm oil (control) was rich in palmitic acid (39.01%) and oleic acid (44.50%). The results indicated that fish frying process for about 60 minutes was given little differences fatty acid profiles compared to control palm oil. The major fatty acid in the palm oil after frying fish was palmitic acid (41. 13%) and oleic acid (42.62), and developed the existenceof palmitoleic acid (0.28%), which is not found in control palm oil.

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Journal Info
Media Teknologi Hasil Perikanan
Website

Abbrev

jmthp

Publisher

Universitas Sam Ratulangi

Subject

Earth & Planetary Sciences Languange, Linguistic, Communication & Media

Description

Media Teknologi Hasil Perikanan adalah berkala ilmiah yang diterbitkan oleh Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, UNSRAT. Media ini akan mempublikasikan hasil penelitian dan kajian pustaka terbaru dalam bidang Teknologi Hasil Perikanan, khususnya yang ...