Komposisi Asam Lemak, Kolesterol, dan Deskripsi Jaringan Fillet Ikan Kakap Merah (Lutjanus argentimaculatus) Segar dan Goreng

Abstract

Red Snapper (Lutjanus argentimaculatus) is a type of fish that usually consumed by people. The aim of this research was to determine the composition of fatty acid, cholesterol and tissues description on fresh and fried of red snapper fillet. Fresh red snapper had mosture content 79.31%, 1.92% ashes, 16.30% protein, 0.05% fat and carbohydrates 0.23%. Then after frying, the mosture changed into 62.49%, ashes 1.98%, protein 28.40%, fat 2.17%, and carbohydrates 5.62%. The highest compound of saturated fatty acid on red snapper were myristic acid (C14:0), palmitic acid (C18:0), and stearic acid (C18:0). The highest compound of monounsaturated fatty acid were palmitoleat acid (C16:1) and oleic acid (C18:1). The highest compound of polyunsaturated fatty acid were linoleic acid (C18:2), linolenat acid (C18: 3), arakidonat acid (C20:4), EPA (C20:5) and DHA (C22:6). Cholesterol content has changed of 20 mg/ 100 g to 60 mg/ 100 g after frying. Tissues structure of fresh red snapper seemed not compact because of decline quality meat, but fried flesh of red snapper seemed more compact.