PROFIL ASAM LEMAK MINYAK SAWIT SETELAH PROSES PENGGORENGAN IKAN

Authors

  • Silvana Dinaintang Harikedua Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi, Manado, Sulawesi Utara
  • Vera T Harikedua Poltekkes Kemenkes Manado

DOI:

https://doi.org/10.35800/mthp.6.1.2018.19538

Keywords:

fatty acid profiles, palm oil, frying fish

Abstract

The fatty acid profile of palm oil is presented in this work. The palm oil (control) was rich in palmitic acid (39.01%) and oleic acid (44.50%). The results indicated that fish frying process for about 60 minutes was given little differences fatty acid profiles compared to control palm oil. The major fatty acid in the palm oil after frying fish was palmitic acid (41. 13%) and oleic acid (42.62), and developed the existenceof palmitoleic acid (0.28%), which is not found in control palm oil.

Author Biographies

  • Silvana Dinaintang Harikedua, Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi, Manado, Sulawesi Utara
    Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi, Manado, Sulawesi Utara
  • Vera T Harikedua, Poltekkes Kemenkes Manado
    Poltekkes Kemenkes Manado

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Published

05/15/2018

Issue

Vol. 6 No. 1 (2018)

Section

Articles

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How to Cite

PROFIL ASAM LEMAK MINYAK SAWIT SETELAH PROSES PENGGORENGAN IKAN. (2018). Media Teknologi Hasil Perikanan, 6(1), 30-32. https://doi.org/10.35800/mthp.6.1.2018.19538