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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
Published
2014-11-25
Publisher
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Language
eng

Abstract

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

Collaboration network of the authors

40 authors · 123 co-authorship links · 4 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • IPB University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Bustami IbrahimAffiliation unknown10
NurjanahAffiliation unknown9
Sugeng Heri SusenoIPB University9
Ruddy SuwandiAffiliation unknown8
Mala NurilmalaAffiliation unknown6
Uju UjuAffiliation unknown4
Asadatun AbdullahAffiliation unknown4
Tati NurhayatiAffiliation unknown4
Kustiariyah TarmanIPB University3
nurjanah nurjanahAffiliation unknown3
Winarti ZahiruddinAffiliation unknown2
Roni NugrahaAffiliation unknown2
Nurokhmatunnisa - -Affiliation unknown2
Detti - PujiantiAffiliation unknown2
Taufik HidayatAffiliation unknown2
N. NurjanahAffiliation unknown2
MEGA SAFITHRIAffiliation unknown2
Djoko PoernomoAffiliation unknown2
Kamini KaminiAffiliation unknown2
Nurmaladewi NurmaladewiUniversitas Halu Oleo1
La Ode HuliUniversitas Halu Oleo1
Laode Muhamad Hazairin NadiaUniversitas Halu Oleo1
Waode Nilda Arifiana EffendyUniversitas Halu Oleo1
Puji RiantiAffiliation unknown1
Vatia Dwi Rizki Ramadhani AldinaAffiliation unknown1
. PrantommyAffiliation unknown1
Yayandi GushagiaAffiliation unknown1
Dadi Rochnadi SukarsaAffiliation unknown1
Dery FirdausAffiliation unknown1
Fajar Kurnia BudimanAffiliation unknown1
Hijrah AminAffiliation unknown1
Yunisha AktinidiaAffiliation unknown1
Sugeng Heri SusenoAffiliation unknown1
SudiantoAffiliation unknown1
Ridwan AffandiAffiliation unknown1
Yanti SinagaAffiliation unknown1
Siti Nur HakimahAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/oai, first harvested 9 Nov 2026, last seen 9 Nov 2026.
Original metadata (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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