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.

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Chemical Composition and Fatty Acids of Glodok Fish by High Thermal Processing Purwaningsih, Sri; Salamah, Ella; Dewantoro, Reza
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17, No 2 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | 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