Nutritive value and fatty acids profile of fresh Indonesian eel (Anguilla bicolor) and kabayaki

Eel were known asa food source that contain high nutrients. Recently, the utilization of Eel for export purposes has remained high. The aim of this study were to analyze the nutritive value and fatty acids profile of fresh Indonesian eel and roasted eel (kabayaki). This study were conducted at P.T....

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Main Authors:	Clara M. Kusharto, R.A. Hangesti Emi Widyasari, Budywiryawan, Eko Sri Wiyono, Sugengherisuseno
Format:	Article
Language:	English
Published:	penerbit ukm 2014
Subjects:	RA Public aspects of medicine
Online Access:	http://journalarticle.ukm.my/7482/ http://journalarticle.ukm.my/7482/ http://journalarticle.ukm.my/7482/1/Nutritive_Value_and_Fatty_Acids.pdf

id	ukm-7482
recordtype	eprints
spelling	ukm-74822016-12-14T06:44:13Z http://journalarticle.ukm.my/7482/ Nutritive value and fatty acids profile of fresh Indonesian eel (Anguilla bicolor) and kabayaki Clara M. Kusharto, R.A. Hangesti Emi Widyasari, Budywiryawan, Eko Sri Wiyono, Sugengherisuseno, RA Public aspects of medicine Eel were known asa food source that contain high nutrients. Recently, the utilization of Eel for export purposes has remained high. The aim of this study were to analyze the nutritive value and fatty acids profile 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 Eel showed that it contained 17.68% of protein, 28.29% of fat, 42.03% of moisture, 3.93% of ash and 0.30% of crude fiber. While Kabayaki contains 32.70% of protein, 2.39% of fat, 48.32% of moisture, 2.37% of ash and 0.55% of crude fibre. The fatty acids composition of fresh Indonesian Eel consisted 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. penerbit ukm 2014 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/7482/1/Nutritive_Value_and_Fatty_Acids.pdf Clara M. Kusharto, and R.A. Hangesti Emi Widyasari, and Budywiryawan, and Eko Sri Wiyono, and Sugengherisuseno, (2014) Nutritive value and fatty acids profile of fresh Indonesian eel (Anguilla bicolor) and kabayaki. Jurnal Sains Kesihatan Malaysia, 12 (1). pp. 41-46. ISSN 1675-8161 http://ejournal.ukm.my/jskm/
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
topic	RA Public aspects of medicine
spellingShingle	RA Public aspects of medicine Clara M. Kusharto, R.A. Hangesti Emi Widyasari, Budywiryawan, Eko Sri Wiyono, Sugengherisuseno, Nutritive value and fatty acids profile of fresh Indonesian eel (Anguilla bicolor) and kabayaki
description	Eel were known asa food source that contain high nutrients. Recently, the utilization of Eel for export purposes has remained high. The aim of this study were to analyze the nutritive value and fatty acids profile 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 Eel showed that it contained 17.68% of protein, 28.29% of fat, 42.03% of moisture, 3.93% of ash and 0.30% of crude fiber. While Kabayaki contains 32.70% of protein, 2.39% of fat, 48.32% of moisture, 2.37% of ash and 0.55% of crude fibre. The fatty acids composition of fresh Indonesian Eel consisted 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.
format	Article
author	Clara M. Kusharto, R.A. Hangesti Emi Widyasari, Budywiryawan, Eko Sri Wiyono, Sugengherisuseno,
author_facet	Clara M. Kusharto, R.A. Hangesti Emi Widyasari, Budywiryawan, Eko Sri Wiyono, Sugengherisuseno,
author_sort	Clara M. Kusharto,
title	Nutritive value and fatty acids profile of fresh Indonesian eel (Anguilla bicolor) and kabayaki
title_short	Nutritive value and fatty acids profile of fresh Indonesian eel (Anguilla bicolor) and kabayaki
title_full	Nutritive value and fatty acids profile of fresh Indonesian eel (Anguilla bicolor) and kabayaki
title_fullStr	Nutritive value and fatty acids profile of fresh Indonesian eel (Anguilla bicolor) and kabayaki
title_full_unstemmed	Nutritive value and fatty acids profile of fresh Indonesian eel (Anguilla bicolor) and kabayaki
title_sort	nutritive value and fatty acids profile of fresh indonesian eel (anguilla bicolor) and kabayaki
publisher	penerbit ukm
publishDate	2014
url	http://journalarticle.ukm.my/7482/ http://journalarticle.ukm.my/7482/ http://journalarticle.ukm.my/7482/1/Nutritive_Value_and_Fatty_Acids.pdf
first_indexed	2023-09-18T19:49:50Z
last_indexed	2023-09-18T19:49:50Z
_version_	1777406144695762944

Nutritive value and fatty acids profile of fresh Indonesian eel (Anguilla bicolor) and kabayaki

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