Kadar Asam Lemak dan Kolesterol Kupang Merah (Musculista senhausia) Segar dan Rebus

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.