Chemical Composition and Fatty Acids of Glodok Fish by High Thermal Processing

Sri Purwaningsih (1) , Ella Salamah (1) , Reza Dewantoro (1)
(1) 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., Indonesia
https://doi.org/10.17844/jphpi.v17i2.8720

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Vol. 17 No. 2 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Submitted
November 27, 2014
Published
November 27, 2014
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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

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Authors

Sri Purwaningsih
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., Indonesia
sripurwa65@yahoo.com (Primary Contact)
Ella Salamah
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., 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., Indonesia
Purwaningsih, S., Salamah, E., & Dewantoro, R. (2014). Chemical Composition and Fatty Acids of Glodok Fish by High Thermal Processing. Jurnal Pengolahan Hasil Perikanan Indonesia, 17(2). https://doi.org/10.17844/jphpi.v17i2.8720
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Purwaningsih, S., Salamah, E., & Dewantoro, R. (2014). Chemical Composition and Fatty Acids of Glodok Fish by High Thermal Processing. Jurnal Pengolahan Hasil Perikanan Indonesia, 17(2). https://doi.org/10.17844/jphpi.v17i2.8720
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