TY  - JOUR
ID  - digilib7906
UR  - https://digilib.uin-suka.ac.id/id/eprint/7906/
IS  - No. 2
A1  - KHAMIDINAL, .
A1  - HADIPRANOTO, NGATIDJO
A1  - MUDASIT, .
N2  - An experiment to know the Omega-) fatty Add especially
EPA (eicosapentaenoic acidj and DHA (clocosahexaenoic
acid,) concentration in Tongkol fish, has been done. The
objective is to know the effect of boiling time and the addition
o/butylated hidroxyanisole (BHA) antioxidant.
The procedure of this research is that the fish was boiled at
100 'C with the time of 20, 30, 40, 50, and 60 minutes long
without addition of BHA antioxidant. Besaides, the fish
was also boiled at 60 minute long with additon of BHA at
amount of 25, 50, 75, and 100 ppm. The research was done
by extracting the fish oil and then followed by
transesterification. Fatty acid in fish oil was converted to
fatty acid methyl esters and then injected into gas ehromatography
to know the EPA and DHA concentration. This
research used the pure of EPA and DHA for calibrating the
The result of this research shoined that Tongkol fish contained
8,95% of EPA and 31,11% of DBA. On boiling
time of 20, }0, 40, SO, and 60 minutes, the concentration of EPA and DHA in Tongkol fish decreased 10,32; 12,70;
20,56; 45,33; and 61,56% from total EPA, and 13,64; 32,18;
64,96; 73,13; and 70,03% from total DHA. The optimum
concentration of BHA addition was found to be 75 ppm.
VL  - 3
TI  - PENGARUH ANTIOKSIDAN TERHADAP KERUSAKAN ASAM LEMAK OMEGA-3 PADA PROSES PENGOLAHAN IKAN TONGKOL
AV  - public
EP  - 138
Y1  - 2007/10/02/
PB  - FAK. SAINTEK UIN SUNAN KALIJAGA
JF  - Kaunia Jurnal Sains dan Teknologi
KW  - Tongkol fish
KW  -  omega-3 fatty acid
KW  -  EPA (eicosapentaenoic
acid)
KW  -  DHA (docosahexaenoic acid)
KW  -  BHA (butylated
hidroxyanisole).
SN  - 2301-8550
SP  - 119
ER  -