RESTU TJIPTANINGDYAH, 099813024M (2001) PENGARUH PEMINDANGAN DAN PENGASAPAN TERHADAP KANDUNGAN ASAM LEMAK OMEGA-3 DAN MASA SIMPAN PADA IKAN LEMURU (Sardine//a /ongiceps). Thesis thesis, UNIVERSITAS AIRLANGGA.

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Abstract

Fatty acids of the m-3 series are usually found in marine fish, the level of which depend on several factors such as the species, the environmental conditions and the food consumed. Due to its high water content, fresh fish is easily deteriorated by microorganisms during the storage. The storage time can be prolonged to a certain extend by fish processing. Among the traditional ways of fish processings, smoking and boiling in salt water are the most popular ways known by the Indonesian fishermen. Both processing involve heat so that a reduction in the fish's nutritional status, including the 0)-3 fatty acids, might occur. The aim of this research is to study the effects of boiling in salt water and smoking on the m-3 content and the storage time of processed Sardinella longiceps. A completely randomized design was used in this study. The data of (0-3 content were analized by ANOVA followed by HSD. The effect of storage on the processed fish was determined by measuring water activity (aw), water content, total plate count (TPC) and total volatile bases (TVB). In order to ascertain the effect of storage on the edible condition of the processed fish, an organoleptic test was done, the result of which was analized by Wilcoxon-Sum Rank test.. The data on aw, water content, TVB and TPC were analized by ANOVA followed by HSD test. The result showed that both processes, boiling in salt water and smoking, significantly reduced the w-3 content.. The reduction of eicosa pentaenoic acid (EPA) and docosahexaenoic acid (DHA) differed significantly among the two processes, while linoleic acid did not show a significant difference. The storage time of smoked fish was longer than the biled ones, Le 4 days and 3 days respectively.

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