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Title: | Kadar Asam Lemak dan Kolesterol Kupang Merah (Musculista senhausia) Segar dan Rebus |
Authors: | Nurjanah Jacoeb, Agoes M Puspitasari, Shinta |
Issue Date: | 2014 |
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. |
URI: | http://repository.ipb.ac.id/handle/123456789/69309 |
Appears in Collections: | UT - Marine Science And Technology |
Files in This Item:
File | Description | Size | Format | |
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C14spu.pdf Restricted Access | full text | 749.8 kB | Adobe PDF | View/Open |
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