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

Sri Purwaningsih; Ella Salamah; Reza Dewantoro

doi:10.17844/jphpi.v17i2.8720

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

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.
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.
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.

DOI:

https://doi.org/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

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Published

2014-11-27

Issue

Vol. 17 No. 2 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia

Section

Articles

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How to Cite

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