Perubahan Komposisi Asam Amino dan Mineral Ikan Cakalang (Katsuwonus pelamis) Akibat Proses Penggorengan

Abstract

Skipjack (Katsuwonus pelamis) is a source of protein and minerals for the body. Fish processing commonly performed by Indonesian society is frying. The purpose of this study was to determine the effect of deep frying at 180oC for 5 min to the chemical composition, amino acids, and minerals of skipjack. Frying had a significant effect (P<0.05) of chemical composition, amino acid, and Ca in skipjack. Moisture and protein content decreased significantly (P<0.05), fat and ash content increased significantly (P<0.05) after frying. Total amino acids in fresh skipjack were 74.25 g/100 g, consisted of 9 essential amino acids and 6 non essential amino acids. Amino acids decreased significantly (P<0.05) after the frying. The highest essential amino acids in the fresh and fried skipjack were histidine. Mineral Ca increased significantly (P<0.05), Na, K, Fe, and Zn had not changed significantly (P>0.05) after the frying process. Mineral K had the highest number of fresh and fried skipjack (7966.54±834.14 ppm and 8316.22±141.55 ppm).