Nutritive Value and Fatty Acids Profi le of Fresh Indonesian Eel (Anguilla bicolor) and Kabayaki
- Author:
R.A. Hangesti Emi Widyasari
;
Clara M Kusharto
;
Budywiryawan
;
Eko Sri Wiyono
;
Sugengherisuseno
- Publication Type:Journal Article
- Keywords:
Indonesian Eel (Anguilla bicolor), kabayaki, nutritive value, fatty acid profile
- From:Malaysian Journal of Health Sciences
2014;12(1):41-46
- CountryMalaysia
- Language:English
-
Abstract:
Eel were known asa food source that contain high nutrients. Recently, the utilization of Eel for export purposes has
remained high. The aimof this study were to analyze the nutritive value and fatty acids profi le of fresh Indonesian eel and
roasted eel (kabayaki). This study were conducted at P.T. Jawa Suisan Indah, Sukabumi District, West Java Province, and
Kimia Terpadu Laboratorium Bogor Agricultural University, from October 2012 to May 2013. The proximate analysis
on fresh Indonesian Eelshowed that it contained 17.68% of protein, 28.29% of fat, 42.03% of moisture, 3.93% of ash
and 0.30% of crude fi ber. While Kabayaki contains 32.70% of protein, 2.39% of fat, 48.32% of moisture, 2.37% of ash
and 0.55% of crude fi bre. The fatty acids composition of fresh Indonesian Eelconsisted of 22.78% saturated fatty acids
(SFA), 32.84% monounsaturated fatty acids (MUFA), 11.4% polyunsaturated fatty acids (PUFA), 1.15% eicosapentaenoic
acid (EPA) and 5.16% docosahexaenoic acid (DHA). While kabayaki contained 30.68% SFA; 31.1% MUFA; 10.39% PUFA;
0.70% EPA and 1.29% DHA
- Full text:W020150511322626809750.pdf
