PENGARUH PEREBUSAN TERHADAP KANDUNGAN ASAM LEMAK DAN KOLESTEROL KERANG POKEA (Batissa violacea celebensis Marten 1897)

Abstract

Batissa violacea celebensis Marten 1897, a mussel of Corbiculidae Family from the Pohara River Southeast Sulawesi, contains omega-3 and omega-6 which are benefi cial for brain development and prevent various diseases associated with the cardiovascular. Utilization of pokea mussel by the local community is generally boiling product. Th is research was conducted to determine the eff ect of boiling on fatty acids and cholesterol in the mussel, so it can be used as a preventive dietary recommendation for various diseases related to the cardiovascular. Profi les of fatty acids and cholesterol were determined using gas chromatography (GC). Fatty acid composition of fresh mussel consisted of SFA 16.80%; MUFA 9.71%; and PUFA 10.15% (%w/w in fat), while boiled mussel contained SFA 10.66%; MUFA 6.35 %; and PUFA 6.77% (%w/w in fat) .Th e contents of EPA and DHA of mussel were 1445 mg/100 g and 1470 mg/100 g, while those of boiled mussel were 1007 mg/100 g and 1010 mg/100 g. Cholesterol content of fresh pokea mussel was 402.03 mg/100 g, while that of boiled one was 166.93 mg/100 g. Th e boiling process for two minutes did not signifi cantly decrease the fatty acids and cholesterol contents of mussel. Based on the ratio of n6/n3 dan ratio of PUFA/SFA therefore B. violacea mussel might be consumed as healthy and safe