Open AccessPROFIL ASAM LEMAK MINYAK SAWIT SETELAH PROSES PENGGORENGAN IKAN
Author(s) -
Silvana Dinaintang Harikedua,
Vera T Harikedua
Publication year - 2018
Publication title -
media teknologi hasil perikanan
Language(s) - English
Resource type - Journals
eISSN - 2684-7205
pISSN - 2337-4284
DOI - 10.35800/mthp.6.1.2018.19538
Subject(s) - palmitic acid , palm oil , oleic acid , food science , palmitoleic acid , chemistry , fatty acid , fish oil , fish <actinopterygii> , biochemistry , biology , fishery
The fatty acid profile of palm oil is presented in this work. The palm oil (control) was rich in palmitic acid (39.01%) and oleic acid (44.50%). The results indicated that fish frying process for about 60 minutes was given little differences fatty acid profiles compared to control palm oil. The major fatty acid in the palm oil after frying fish was palmitic acid (41. 13%) and oleic acid (42.62), and developed the existenceof palmitoleic acid (0.28%), which is not found in control palm oil.