Please use this identifier to cite or link to this item:
http://repository.ipb.ac.id/handle/123456789/69308
Title: | Kandungan Asam Lemak dan Kolesterol Daging Kerang Simping (Amusium pleuronectes) Segar dan Rebus |
Authors: | Nurjanah Jacoeb, Agoes M Subhan, Rohmad |
Issue Date: | 2014 |
Abstract: | Scallop shells (Amusium pleuronectes), is categorized as bivalvias, or double-dashed mollusks of scallop group. The shells commonly applied by society as meal by boiling it. The objective of this research was determine fatty acid and cholesterol content in fresh and boiled scallop. Identified fatty acid of scallop shell was 23 fatty acid contents consisting of 11 types of saturated fatty acids, 5 types of mono unsaturated fatty acids, and 7 types of poly unsaturated fatty acids. The highest saturated fatty acids contained were palmitic acid 2.90% and stearic acid of 2.07%, whereas highest mono unsaturated fatty acid contained was oleic acid of 1.07%. Highest poly unsaturated fatty acid contained was arachidonis acid of 1.26%, EPA of 1.45%, and DHA of 4.26%. Boiling for 15 minutes at temperature of 100oC is recommended as treatment method that could minimize the loss content of EPA, DHA, andarachidonic acid content of the shell. Cholesterol content of the scallop shells fresh meat, which was initially 264 mg/100 g after boiling decreased to 236 mg/100 g. |
URI: | http://repository.ipb.ac.id/handle/123456789/69308 |
Appears in Collections: | UT - Marine Science And Technology |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
C14rsu.pdf Restricted Access | full text | 743.97 kB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.