Open AccessNutrition Evaluation of Indonesian Shortfin Eel (Anguilla bicolor) Meat for Functional Food Development
Author(s) -
Harvey Febrianta,
Reynetha D. S. Rawendra
Publication year - 2019
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1363/1/012010
Subject(s) - proximate , cholesterol , food science , carbohydrate , cooking methods , chemistry , nutrient , biology , biochemistry , ecology
This research presented that Shortfin Eel ( Anguilla bicolor ) has a high nutrient content that is useful as a component to maintain the body tissues and potential to be developed as functional food. This study aims to obtain scientific data about the nutritional value of fresh and boiled eel meat. The analysis included proximate and cholesterol content. Analysis performed on eel meat included proximate analysis (AOAC), and cholesterol level analysis (Liebermann-Buchard Color Reaction). The experimental design applied in this study was an independent T-Test analysis to compare the mean of the two groups unrelated to 5% significant level. The parameters measured were Proximate Composition (Moisture, Ash, Fat, Protein, Carbohydrate), and Cholesterol level. The results showed that boiling process of eel meat significantly affected the decrease in protein, fat, carbohydrate, and cholesterol levels. Decreased levels of fat due to the influence of heat during the boiling process followed by a decrease in cholesterol. Cholesterol levels of fresh eel meat was 68,96 ± 0,40 mg/100 g decreased to 65,06 ± 0,36 mg/100 g after boiling.