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      • Dissertations and Theses
      • Undergraduate Theses
      • UT - Faculty of Fisheries and Marine Science
      • UT - Marine Science And Technology
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      Kadar Asam Lemak dan Kolesterol Kupang Merah (Musculista senhausia) Segar dan Rebus

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      Date
      2014
      Author
      Puspitasari, Shinta
      Nurjanah
      Jacoeb, Agoes M
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      Abstract
      Kupang merah (Musculista senhausia) consumed by many people of Surabaya area by boiling however information on the nutritional content changes due to processing kupang merah still a little. The purpose of this study was to determine the proximate , fatty acid and cholesterol of fresh and boiled kupang merah. The method used for proximate analysis by AOAC , fatty acids by GC, and cholesterol by Liebermann - Buchard . Fresh kupang has a moisture content 81.57% , ash 10.11% , 25.58% fat and protein 62.99%, while the boiled, water content is 75.48 % , ash 7.86% , 25.16% fat and protein 61.29%, fatty acids detected is SAFA 38.71% (fresh) and 37.31% (boiled), MUFA 8.13% (fresh) and 8.02% (boiled), PUFA 10.31% (fresh) and 8.77% (boiled), cholesterol content amounted to 102.57 mg/100 gram of fresh and boiled at 100.97 mg/100 gram . Boiling had a effect moisture content, ash, fat, protein, fatty acids and cholesterol.
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      http://repository.ipb.ac.id/handle/123456789/69309
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      • UT - Marine Science And Technology [1280]

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