Perubahan Komposisi Asam Lemak dan Kolesterol Ikan Cakalang (Katsuwonus pelamis) Akibat Proses Penggorengan

Abstract

Skipjack (Katsuwonus pelamis) is one of commodity that widely processed in Indonesia. Frying process is common way to processing skipjack. Purpose of this research was to determine the effect of deep frying at 180 °C for 5 min to proximate levels, fatty acids, and cholesterol of skipjack. Moisture and protein content decreased significantly (P<0.05) after frying process. Fat and ash content increased significantly (P<0.05) after frying process. Fresh skipjack contained 63.13% of total fatty acid with 30 kinds of fatty acids (12 SAFA, 7 MUFA and 11 PUFA). Fried skipjack contained 83.58% total fatty acid with 25 kinds of fatty acids (12 SAFA, 7 MUFA and 6 PUFA). Frying process increased the levels of capric, palmitic, oleic, linoleic, and eicosentrienoic acid significantly (P<0.05). Almost fatty acids decreased significantly (P<0.05) except elaidic and caprylic acid had not changed significantly (P>0.05) after frying process. Fresh skipjack contained 3.48% EPA and 19.27% DHA. Fried skipjack contained 0.52% EPA and 3.48% DHA. Frying process decreased cholesterol significantly.