International Journal of Materials Chemistry and Physics
Articles Information
International Journal of Materials Chemistry and Physics, Vol.2, No.2, Apr. 2016, Pub. Date: Feb. 4, 2016
Fatty Acid Composition and Cholesterol Indian Mackerel (Rastrelliger kanagurta) Due Frying Process
Pages: 54-61 Views: 2357 Downloads: 1725
Authors
[01] Nurjanah Nurjanah, Departement of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, Bogor Agricultural University Indonesia, West Java, Indonesia.
[02] Mala Nurilmala, Departement of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, Bogor Agricultural University Indonesia, West Java, Indonesia.
[03] Taufik Hidayat, Departement of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, Bogor Agricultural University Indonesia, West Java, Indonesia.
[04] Rahma Yulia Idhviani Azri, Departement of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, Bogor Agricultural University Indonesia, West Java, Indonesia.
Abstract
Indian mackarel (Rastrelliger kanagurta) contains unsaturated fatty acid Omega-3 which is good for human health. It is commonly consumed as fried dishes. This research was made to determine its composition of fatty acid and cholesterol after frying process in temperature 180°C for 5 minutes. The purposes of this research were to determine its proximate and to analyze profile of fatty acid and cholesterol. Fresh mackarel contained 11 kind SAFA, then to be 9 after frying. MUFA on fresh mackarel decreased from 6 to 5. In addition the highest value of Omega-3 were found for 15.54% DHA and 4.66% EPA, then decreased 80% in persentation make into DHA 2,0% and EPA 0.57%. Fresh mackarel contained 50.54 mg/100 g, cholesterol increased to be 121.63/100 g on wet basis, after frying. The frying process caused the changes of of fatty acid and cholesterol composition on indian mackarel.
Keywords
DHA, EPA, MUFA, Omega-3, Proximate
References
[01] [AOAC] Association of Official Analytical Chemyst. 2005. Official Method of Analysis of the Association of Official Analytical of Chemist. Arlington.
[02] Abiona OO, Awojide SH, Anifowoshe AJ, Babalola OB. 2011. Comparative study on effect of frying process on the fatty acid profile of vegetable oil and palm oil. E-International Scientific Research Journal 3(3): 210-219.
[03] Alireza S, Tan CP, Hamed M, Man CYB. 2010. Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends. International Food Researh Journal 17: 295-302.
[04] Almatsier S. 2006. Prinsip Dasar Ilmu Gizi. Jakarta: PT Gramedia Pustaka Utama.
[05] Arias MT, Pontes E, Linares G. 2003. Cooking-freezing-reheating (CFR) of sardine (Sardine pilchardus) fillets, effect of different cooking and reheating procedures on the proximate and fatty acid composition. Food Chemistry 83: 349-356.
[06] Bellows, R Moore. 2006. Dietry Fat and Cholesterol. Colorado State University. Fact and Sheet 9(319):1-3.
[07] [BSN] Baand Standarisasi Nasional. 1992. SNI 01-2891-1992. Cara Uji Makanan and Minuman. Jakarta: Dewan Standarisasi Nasional.
[08] Colpo A. 2005. LDL cholesterol: bad cholesterol or bad science. Journal of American Physicians and Surgeons 10(3): 83-89.
[09] Domiszewski Z, Bienkiewics G, Plust D. 2011. Effects of different heat treatments on lipid quality of striped catfish (Pangasius hypophthalmus). Journal Food Actapol 10(3): 359-373.
[10] Georgiev L, Penchev G, Dimitrov D, Pavlov A. 2008. Structural changes in common carp (Cyprinus carpio) fish meat during freezing. Bulgarian Journal of Veterinary Medicine 2 (2): 131-136.
[11] Nurjanah, Nurilmala M, Hidayat T, Ginanjar TB. 2015. Amino acids and taurine change of indian mackerel due to frying process. International Journal Chemical and Biomoleculer Sciences. 1(3): 163-166.
[12] Gokce M A, Tazbozan 0, Celik M, Tabakoglu S. 2004. Seasonal variation in proximate and fatty acid of female common sole (Solea solea). Food Chem. 88:419-423.
[13] Hasibuan HA, Nuryanto E. 2011. Kajian kandungan P, Fe, Cu, and Ni pada minyak sawit, minyak inti sawit, and minyak kelapa selama proses rafinasi. Jurnal Standardisasi 13(1): 67-71.
[14] Intarasirisawat R, Benjakul S, Wonnop V. 2011. Chemical composition of the roes from skipjack, tongol and bonito. Food Chemistry 124: 1328-1334.
[15] Jacoeb AM, Cakti NW, Nurjanah. 2008. Perubahan komposisi protein and asam amino daging uandg ronggeng (Harpiosquilla raphidea) akibat perebusan. Buletin Teknologi Hasil Perairan 11(1): 1-20.
[16] Junianto, Kiki H, Ine M. 2006. Produksi gelatin dari tulang ikan and pemanfaatannya sebagai bahan dasar pembuatan cangkang kapsul [Laporan Penelitian]: Fakultas Perikanan and Ilmu Kelautan, Universitas Padjajaran.
[17] Kenny AP. 1952. The determination of cholesterol by the liebermann-burchard reaction. Clinical Laboratories 52(39): 611-620.
[18] [KKP] Kementrian Kelautan and Perikanan. 2013. Statistik Perikanan Tangkap Indonesia, 2012. Jakarta Direktorat Jendral Perikanan Tangkap.
[19] Kristantina WA. 2013. Komposisi asam lemak, kolesterol, and diskripsi jaringan fillet ikan kakap merah (Lutjanus argentimaculatus) segar and goreng [Skripsi]. Bogor: Fakultas Perikanan and Ilmu Kelautan, Institut Pertanian Bogor.
[20] Kromhout D, Satoshi Y, Johanna MG, Hiroaki S. 2012. Fish oil and omega-3 fatty acids in cardiovascular disease: do they really work. European Heart Journal 33: 437-439.
[21] Leblanc JC, Volatier JL, Aouachria NB, Oseredczuk M, Sirot V. 2008. Lipid and fatty acid compotion of fish and seafood consumed in France. Journal of food composition and analysis 21: 8-16.
[22] Mahenna SF. 2001. Dynamics and management of the indian mackerel Rastrelliger kanagurta (Cuvier, 1816) in the gulf of Suez, Egypt. Egypt Journal Aquat. Biol and Fish 5(3):179-194.
[23] Muchtadi TR, Ayustaningwarno F. 2010. Teknologi Proses Pengolahan Pangan. Bandung: Alfabeta.
[24] Murniyati.A.S. 2004. Biologi 100 Ikan Laut Ekonomis Penting. Departemen Kelautan and Perikanan Jakarta.
[25] Ningsih SG. 2011. Analisis asam lemak and pengamatan jaringan daging fillet ikan patin (Pangasius hypophthalamus) akibat penggorengan [Skripsi]. Bogor: Fakultas Perikanan and Ilmu Kelautan, Institut Pertanian Bogor.
[26] Nurilmala M, Wahyuni M, Heidi W. 2006. Perbaikan nilai tambah limbah tulang ikan tuna (Thunnus sp) menjadi gelatin serta analisis fisika-kimia. Buletin Teknologi Hasil Perairan 9(2): 22-23.
[27] Nurjanah, Tati N, Asadatun A, Ardilla PR. 2009. Pengaruh umur panen terhadap komposisi asam lemak ikan gurami (Osphronemus gouramy). Seminar Nasional Perikanan Indonesi. Departemen Teknologi Hasil Perikanan, Fakultas Perikanan and Ilmu Kelautan, IPB, Bogor: 357-358a.
[28] Nurjanah, Dewi MM, Tati N, Asadatun A. 2009. Komposisi kimia, asam lemak, and kolesterol (Harpiosquilla raphidea) akibat perebusan. Seminar Nasional Perikanan Indonesia. Departemen Teknologi Hasil Perikanan, Fakultas Perikanan and Ilmu Kelautan, IPB, Bogor: 364-365b.
[29] Nurjanah, Abdullah A. 2010. Cerdas Memilih Ikan and Mempersiapkan Olahannya. Bogor: IPB Press.
[30] Osman H, AR Suriah, EC Law. 2001. Fatty acid composition and cholesterol contentof selected marine fish in Malaysian waters. Food Chemistry 73: 55-58.
[31] Ozugul Y, Ozugul F. 2007. Fatty acid profiles of commercially important fish species from the mediterranean, agean and black seas. Food Chemistry 100(4): 1634-1638.
[32] Peddyawati E. 2008. Lemak, kawan yang bisa jadi lawan. http:// benih.net/lemak-kawan-yang-bisa-jadi-lawan [5 Desember 2013].
[33] Purwaningsih S, Salamah E, Dewantoro R. 2014. Chemical composition and fatty fcids of glodok fish by high thermalprocessing.JPHPI 17(2):165-174.
[34] Rifqie GL. 2007. Analisis frekuensi panjang and hubungan panjang berat ikan kembung lelaki (Rastrelliger kanagurta) di teluk jakarta [Skripsi]. Bogor: Fakultas Perikanan and Ilmu Kelautan, Institut Pertanian Bogor.
[35] Rahman MM, Zamri M and N Fadilla. 2012. Effects of deep frying on proximate and micronutrient of indian mackerel (Rastrelliger kanagurta), eel (Monopterus albus) and cockle (Anadara granosa). Pakistan Journal of Biological Science 15(12): 589-594.
[36] Sampaio GR, Bastos DHM, Sares RAM, Queiroz YS, Torres EAFS. 2006. Fatty acid and cholesterol oxidation in salted and dried shrimp. Food Chemistry 95 (2): 344-351.
[37] Sartika AAD. 2009. Pengaruh suhu and lama proses menggoreng (deep frying) terhadap pembentukkan asam lemak trans. Makara Sains. Vol. 13 (1): 23-28.
[38] Sukarsa DR. 2004. Studi aktivitas asam lemak omega-3 ikan laut pada mencit sebagai model hewan percobaan. Buletin Teknologi Hasil Perikanan 7(1): 69-70.
[39] Susilawati E. 2002. Pengaruh jenis ikan and penggorengan terhadap komposisi proksimat serta minyak yang terserap [Skripsi]. Bogor: Fakultas Pertanian. Institut Pertanian Bogor.
[40] Tabee E. 2008. Lipid and phytosterol oxidation in vegetable oils and fried potato products. [tesis]. Swedia: Swedish University of Agricultural Science.
[41] Tambun R. 2006. Teknologi Oleokimia. Meand: Universitas Sumatera Utara.
[42] Turkkan AU, S Cakli, and B Kilinc. 2008. Effect of cooking methods on the proximate composition and fatty acid composition seabass (Dicentrarchus labrax Lnnaeus, 1758). Food and Bioproducts Proccesing 86: 163-166.
[43] Uandi K, Barry WR. 2013. High potency fish oil supplement improves omega-3 fatty acid status in health adults: an open-label study using a web-based, virtual platform. Nutrition Journal 12: 1-2.
[44] .Weber J, Vivian CB, Cristine PR, Andre de MV, Tatiana E. 2008. Effect of diffrent cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets. Food Chemistry 106: 140-146.
[45] Winarno F.G. 2008. Kimia Pangan and Gizi. Jakarta: Gramedia Pustaka Utama.
[46] Zahra SL, Dwiloka B, Mulyani S. 2013. Pengaruh penggunaan minyak goreng berulang terhadap perubahan nilai gizi and mutu hedonik pada ayam goreng. Animal Agriculture Journal 2(1): 253-260.
600 ATLANTIC AVE, BOSTON,
MA 02210, USA
+001-6179630233
AIS is an academia-oriented and non-commercial institute aiming at providing users with a way to quickly and easily get the academic and scientific information.
Copyright © 2014 - American Institute of Science except certain content provided by third parties.