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Fatty Acid and Cholesterol Composition, and Tissues Description of Fresh and Fried Red Snapper Fillet

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 18 No. 1 (2015)

DOI
10.17844/jphpi.v18i1.9568
ISSN
2354-886X, 2303-2111
Terbit
2015-06-25
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

Red Snapper is a widely consumed fish. The aim of this research was to determine the fatty acid and the cholesterol composition and to observe the tissues description of fresh and fried red snapper fillet. The fatty acid composition was tested using Gas Chromatography (GC) and the cholesterol with Bohac test. Fresh red snapper had moisture and protein content about 79.31% and 16.30%, respectively. Meanwhile fried red snapper contained mosture and protein about 1.98% and 28.40%, respectively.The highest compound of saturated fatty acid on red snapper were myristic acid; while of monounsaturated fatty acid were palmitoleat acid (C16:1). Of the polyunsaturated fatty acids, linoleic acid (C18:2) was found dominantly. Frying increased the cholesterol content from 20 mg/100 g to 60 mg/100 g of tissue. Tissue structure of fresh red snapper was found in not compact form because of low quality meat, however more compact structure was found on fried flesh of red snapper. Keywords: Cholesterol, fatty acids, meat tissue, proximate, red snapper (L. argentimaculatus)

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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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Tampilkan sebagai tabel
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) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Fatty Acid and Cholesterol Composition, and Tissues Description of Fresh and Fried Red Snapper Fillet</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">Kristantina, Widyana Ayu</dc:creator>
	<dc:description xml:lang="en">Red Snapper is a widely consumed fish. The aim of this research was to determine the fatty acid and the cholesterol composition and to observe the tissues description of fresh and fried red snapper fillet. The fatty acid composition was tested using Gas Chromatography (GC) and the cholesterol with Bohac test. Fresh red snapper had moisture and protein content about 79.31% and 16.30%, respectively. Meanwhile fried red snapper contained mosture and protein about 1.98% and 28.40%, respectively.The highest compound of saturated fatty acid on red snapper were myristic acid; while of monounsaturated fatty acid were palmitoleat acid (C16:1). Of the polyunsaturated fatty acids, linoleic acid (C18:2) was found dominantly. Frying increased the cholesterol content from 20 mg/100 g to 60 mg/100 g of tissue. Tissue structure of fresh red snapper was found in not compact form because of low quality meat, however more compact structure was found on fried flesh of red snapper. Keywords: Cholesterol, fatty acids, meat tissue, proximate, red snapper (L. argentimaculatus)</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>2015-06-25</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/9568</dc:identifier>
	<dc:identifier>10.17844/jphpi.v18i1.9568</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 18 No 1 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 18 No. 1 (2015): 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/9568/7497</dc:relation>
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