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Skipjack is one of Indonesian commodity that can be processed in traditional process (katsuobushi, dashi, and smoked fish) and modern process. Frying process is common way to processing skipjack in the local community. Purpose of this research was to determine the changes in skipjack nutritional composition (fatty acids, cholesterol, amino acids, and minerals) due to frying process. The chemical composition of fresh skipjack consisted of 71.76% moisture, 25.29% protein, 0.60% fat, 1.49% ash, and 0.87% carbohydrates, while the fried skipjack's chemical composition consisted of 48.25% moisture, 41.25% protein, 4.80% fat, 4.10% ash, and 1.60% carbohydrate. Fresh skipjack meat contained 30 kinds of fatty acids and 25 kinds of fatty acids after frying process. Cholesterol in skipjack increased due to frying, from 49.12 mg/100 g in fresh, to 173.92 mg/100 g in fried skipjack. Fresh skipjack contained a total of 74.25 g/100 g amino acids, consist of 9 essential amino acids and 6 non-essential amino acids. Mineral content changes namely in potassium, increased from 7966.54 ppm in fresh to 8316.22 ppm in fried skipjack. This research concludes frying process at 180°C for 5 minutes can reduce levels of moisture, protein, EPA, DHA, amino acids, minerals Na, and Zn. [ABSTRACT FROM AUTHOR]

Molluscs are consumed by many communities and believed to use as a reliable drug. This research was aimed to study the changes of proxymate composition, cholesterol, and fatty acid composition due to processing methods and to determine the best method resulting in the best quality product. The experiment consisted of preparation and characterization of raw materials, determination of salt concentration in boiling water (1%, 1.5%, 2%, 2.5%, dan 3%), and determination of the processing method (fresh, boiling, steaming, and boiled with salt). The processing method significantly affected (α = 0.05) proxymate composition (moisture, protein, ash and fat) and fatty acid content (oleic acid, EPA, DHA), but insignificantly affected cholesterol content. The smallest reduction for: fat content occured in C. javanica after steaming (38.07%), oleic acid content in Cerithide obtusa after steaming(12.69%), EPA content in P Canaliculata after steaming (3.70%), and DHA content in P Canaliculata after steaming (2.10%) repsctively. The highest ratio of omega 3: omega 6 was found in the boiled C. javanica (2.14). The highest cholesterol content was found in fresh P.canaliculata (0.101 mg/100 g). The best treatment method for muscle heating was steaming, because it gave the lowest effect on proxymate composition and essential fatty acids. [ABSTRACT FROM AUTHOR]

Magnesol XL concentration (0.5, 1, 3 and 5%), heating temperature (25, 50, 70 and 90 °C) and time (5, 10, 15 and 20 mnt) during purification to the color properties (Lightness L*, redness a* and yellowness b*) of Sardinella lemuru oil were evaluated. Purification using Magnesol XL in any condition effectively increase the L* and a* value but reduced the b* value of the lemuru oil. Highest L* value (96.57) was achieved at the treatment temperature 90 °C, 5 % level of Magnesol XL concentration and 5 minutes process. Lowest a* value (more green color) was obtained at treatment 70 °C temperature, 5% level of concentration and 15 minutes, then lowest b* value was obtained at treatment 90 °C temperature, 5 % concentration and 5 minutes process. All the refined lemuru oil's result had a hue angle higher than 90° representing the light greenish-yellow color. [ABSTRACT FROM AUTHOR]

This study was aimed at improving the quality of fish oil. A synthetic filter aid (Magnesol XL) was used at various concentration (1, 3 and 5%) and time levels (5, 10, 15 and 20 minutes) to adsorb the polar compound products of the oil. Some physical and chemical properties (viscosity, colour, density, acid value, peroxide value and free fatty acid) of the treated oil were determined. Results indicate that Magnesol XL at 1 and 3% levels significantly reduced the acid value, peroxide value and free fatty acid contents of the treated oil. Treatment of the fish oil with Magnesol XL at 1 and 3% levels was also better than treatment with 5% Magnesol XL on improving the fish oil quality. The fatty acid profile for ∑ n3 at untreated and treatment adsorbent showed significant at 0.05 level but not significant at Magnesol XL adsorbent concentration 1-5%. [ABSTRACT FROM AUTHOR]

Proximate content, fatty acid and mineral compositions were determined for the ten species of deep- sea ish from Southern Java Ocean and Western Sumatra Ocean, Indonesia. The proximate composition was found to be 23.0-24.8 % protein, 1.9-4.1% fat , 0-1.75 % carbohydrate, 1.7-2.4 % ash and 70.1-72.1% water, whereas the fatty acid compositions consisted of 0.86 - 49.63 % saturated fatty acids (SFA), 0.29 - 50.09 % monounsaturated fatty acid (MUFA) and 2.85 % - 46.32 % polyunsaturated fatty acids (PUFAs). Among them, those occurring in the highest proportions were myristic acid (C14:0, 0.12-7.59%), palmitic acid (C16:0, 0.02-20.5%), stearic acid (C18:0, 0.42-49.19), oleic acid (C18:1, 0.29-50.09 %), linoleic acid (C18:2, 0.23- 44.91%), eicosapentaenoic acid (EPA, C20:5n3, 0.41- 4.61%) docosahexaenoic acid (DHA, C22:6n3, 0.28- 3.44%). The rest of the microelements, Cd, Hg, and Pb were all present in amounts below toxic levels. [ABSTRACT FROM AUTHOR]