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The Contents af Fatty Acid, Cholestrol, and Description of Tissue in Fresh and Boiled Eel

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

DOI
10.17844/jphpi.v17i2.8704
ISSN
2354-886X, 2303-2111
Terbit
2014-11-25
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

Eel (Monopterus albus) is an aquatic biota that have a high nutrient content such as fatty acids and cholesterol. The purpose of this research was to determine the chemical composition, fatty acid, cholesterol, and description of tissue in fresh dan boiled eel. The research was carried out in several steps include sampling, sample preparation, morphometric and yield calculations, boiling eel for 20 minutes at 100ºC. Analysis performed in fresh and boiled eel was proximate analysis, fatty acids, cholesterol, and observation of tissue structure. The highest content of saturated fatty acids (SFA) in fresh eel was palmitic acid 13.79%, the highest content of monounsaturated fatty acid (MUFA) was oleic acid 19.45%, the highest content of polyunsaturated fatty acid (PUFA) was linoleic acid 7.42%. The content of fatty acid and cholesterol in eel has changed overall due to the boiling process. The content of cholesterol were 60 mg/100 g (in fresh eel) and 56.32 mg/100 g (in boiled sample). The structure of eel’s tissue changed due the boiling process.Keywords: cholesterol, eel (Monopterus albus), fatty acid, tissue structure

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  • IPB University
  • Universitas Halu Oleo
  • Badan Pengkajian dan Penerapan Teknologi
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  • Organisasi berbeda
  • Organisasi sama
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Rekan penulisOrganisasiArtikel bersama
NurjanahAfiliasi tidak diketahui14
Sugeng Heri SusenoIPB University11
Bustami IbrahimIPB University10
Ruddy SuwandiIPB University9
Asadatun AbdullahIPB University7
Mala NurilmalaIPB University6
Nurjanah NurjanahIPB University5
‪Tati NurhayatiIPB University5
Uju UjuIPB University4
Roni NugrahaIPB University3
Kustiariyah TarmanIPB University3
Taufik HidayatBadan Pengkajian dan Penerapan Teknologi3
Laode Muhamad Hazairin NadiaUniversitas Halu Oleo2
Puji RiantiIPB University2
Winarti ZahiruddinAfiliasi tidak diketahui2
NurokhmatunnisaIPB University2
Detti - PujiantiIPB University2
Mega SafithriIPB University2
Rizsa Mustika PertiwiIPB University2
Asadatun AbdullahIPB University2
Djoko PoernomoIPB University2
Kamini KaminiIPB University2
Tati NurhayatiIPB University2
Nurmaladewi NurmaladewiUniversitas Halu Oleo1
La Ode HuliUniversitas Halu Oleo1
Waode Nilda Arifiana EffendyUniversitas Halu Oleo1
Vatia Dwi Rizki Ramadhani AldinaIPB University1
PrantommyAfiliasi tidak diketahui1
Muchamad HamdaniAfiliasi tidak diketahui1
Yayandi GushagiaAfiliasi tidak diketahui1
Dadi Rochnadi SukarsaAfiliasi tidak diketahui1
Narendra Wisnu CaktiAfiliasi tidak diketahui1
Dery FirdausAfiliasi tidak diketahui1
Fajar Kurnia BudimanAfiliasi tidak diketahui1
Dini NurfiantiAfiliasi tidak diketahui1
Hijrah AminAfiliasi tidak diketahui1
Yunisha AktinidiaIPB University1

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Sumber metadata: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">The Contents af Fatty Acid, Cholestrol, and Description of Tissue in Fresh and Boiled Eel</dc:title>
	<dc:creator xml:lang="en">Jacoeb, Agoes Mardiono</dc:creator>
	<dc:creator xml:lang="en">Suptijah, Pipih</dc:creator>
	<dc:creator xml:lang="en">Kamila, Rezki</dc:creator>
	<dc:description xml:lang="en">Eel (Monopterus albus) is an aquatic biota that have a high nutrient content such as fatty acids and cholesterol. The purpose of this research was to determine the chemical composition, fatty acid, cholesterol, and description of tissue in fresh dan boiled eel. The research was carried out in several steps include sampling, sample preparation, morphometric and yield calculations, boiling eel for 20 minutes at 100ºC. Analysis performed in fresh and boiled eel was proximate analysis, fatty acids, cholesterol, and observation of tissue structure. The highest content of saturated fatty acids (SFA) in fresh eel was palmitic acid 13.79%, the highest content of monounsaturated fatty acid (MUFA) was oleic acid 19.45%, the highest content of polyunsaturated fatty acid (PUFA) was linoleic acid 7.42%. The content of fatty acid and cholesterol in eel has changed overall due to the boiling process. The content of cholesterol were 60 mg/100 g (in fresh eel) and 56.32 mg/100 g (in boiled sample). The structure of eel’s tissue changed due the boiling process.Keywords: cholesterol, eel (Monopterus albus), fatty acid, tissue structure</dc:description>
	<dc:publisher xml:lang="en">Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)</dc:publisher>
	<dc:date>2014-11-25</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/jphpi/article/view/8704</dc:identifier>
	<dc:identifier>10.17844/jphpi.v17i2.8704</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 17 No 2 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 17 No. 2 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/8704/6800</dc:relation>
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