RPPI Presentation Hania Ariane F24188006

The Effect of Different Cooking Method and Time
Towards The Content of Omega-3 Fatty Acids in

Indian Mackerel (Rastrelliger kanagurta)
Hania Ariane
F24188006
1. Introduction
Background: Beneficial Effects of Fish
Eicosapentaenoic acid (EPA)
Docosahexaenoic acid (DHA)

Fatty Acids
(saturated & unsaturated)
01 02
Support brain
Anti-inflamation
development
03 04
Mental health
Reducing the risk of
function
heart disease
(for example: depression)
Sumardi et al. 1996
Background: How People Usually Process Indian Mackerel
Frying Roasting
Steaming Boiling
High temperature (100-140 oC)

Addition of salt, pepper as a seasoning
Rianingsih et al. (2006) stated the processing process (frying, roasting, boiling, and steaming) causes a decrease in the total
content of EPA and DHA in fish meat compared to fresh fish
The Institute of Food Technologists (1987) reported that the levels of fatty acids in microwave-treated foods experienced a
smaller decrease compared to conventional cooking due to shorter cooking times.
It can be estimated that microwave cooking can reduce the damage to omega-3 fatty acids during the cooking process.
Rianingsih et al. (2006)

Sumardi et al. (1996)
Statement of Problem, Objective and
Significance of The Study
Why this has to be done?
o Omega-3 content in Indian Mackerel > Salmon. Thus, Indian mackerel is an
affordable but still underrated type of fish alternative compared to salmon.
o To find out the suitable cooking method and time in processing Indian mackerel.
What other people have researched?
o How to properly storage the fish, so that the omega-3 content will not damage
o How to make a sausage from Indian mackerel fish for healthy and kid friendly
snacks
2. Methodology
Time and Place
Food Processing Laboratory
Food Chemistry Laboratory
Food Biochemistry Laboratory
Food Science and Technology Department, Faculty of Agricultural Technology,
IPB University
4 months
April – June 2021
Materials and Equipment Equipment:
1. Knife
Materials: 2. Chopping board
1. Indian Mackerel fish 3. Microwave
2. Ice water 4. Filter paper
3. Hexane 5. Soxhlet extraction tool
4. Chloroform-Methanol 6. 250 mL flask
5. Na2SO4 anhydrous 7. Oven
6. Distilled water 8. Balance analytical
7. Vinegar 9. Cotton fat free
8. Salt 10. Cup aluminum
9. Cooking oil 11. Desiccator
10. KOH-methanol 12. Pan

13. Thermometer
Boiling Frying
98oC for 10 minutes 185oC for 10 and
and 15 minutes 15 minutes
Procedures
Roasting Microwave
165 C for 10
o
High level power
minutes and 15 (100% power) at 72
minutes seconds
Procedure
Thermo Gas
gravimetric Soxhlet Chromatography
Fat Content
Water Content
Fatty Acids Content
Sudarmadji et al. 1996)

Adnan 1997
Reference
Adnan M. 1997. Teknik Kromatografi untuk Analisis Bahan Makanan. Yogyakarta (ID): Andi.
Dunn CM. 1998. Fish and Seafood Dividend Foods. University Wisconsin Sea Grand Institute.
Erzoy B. and Ozeren A. 2009. The effect of cooking methods on mineral and vitamin contents of African
catfish. Food Chemistry. 155(1): 549-422.
Fatfioye O, Fagbohun TR, Olubanjo O. 2008. Fungal infestation and nutrient quality of traditionally smoke
dried freshwater fish. Turk Journal Fish Aquat Sci. 8(2): 7-13.
Institute of Food Technologists. 1987. Use of vitamins as additive in processed food. A Scientific Status
Summary by the IFT Expert Panel on Food Safety and Nutrition: Food Technol. 41(9): 110-112.
Kocatepe D, Turan H, Taskaya G, Kaya Y, Erden R and Erdogdu F. 2011. Effects of cooking methods on the
proximate composition of black sea anchovy. GIDA. 36 (2): 71-75.
Mai J, Tsai H, Armbuster G, Chu P, and Kinsella JE. 1980. Effect of microwave cooking on food fatty acids:
no evidence of alteratiom or isomeration. J. Food Sci. 45 (1): 645-652.
Marichamy G, Raja P, Verasingam S, Rajagopal S, Venkatachalapathy R. 2009. Effect of drying methods on
the chemical composition of three species of fish (Bonga spp, Sardinella spp, and Heterotis niloticus).
African Jounal Biothecnology. 9(28): 4369-4373.
Rianingsih L, Budhiyanti SA, dan Ekantari N. 2006. Pengaruh pengolahan dengan microwave terhadap
kandungan asam lemak omega-3 filet ikan kembung. Jurnal Perikanan. 8(2): 266-272.
Sudarmadji S, Bambang H, dan Suhardi. 1996. Prosedur untuk Analisa Bahan Makanan dan Pertanian.
Yogyakarta (ID): Liberty.
Sumardi JA, Suparmo, dan Bambang BS. 1996. Kandungan Asam Lemak Omega-3 Beberapa Jenis Ikan
Laut dan Ikan Air Tawar. Fakultas Perikanan: Universitas Brawijaya Malang
Sunarya dan Mufidah F. 1994. Pengaruhmusim terhadap kadar lemak dan keragaman asam minyak
khususnya Omega-3 pada ikan tuna “Yellowfin”. Jurnal Pasca Panen Perikanan. 4 (4): 24-32.
Suptijah P. 1999. Studi Aktivitas Asam Lemak Omega-3 Ikan Laut pada Mencit sebagai Hewan Percobaan.
Faperikan: IPB Bogor.
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The Effect of Different Cooking Method and Time

Towards The Content of Omega-3 Fatty Acids in

Eicosapentaenoic acid (EPA)

Docosahexaenoic acid (DHA)

High temperature (100-140 oC)

Rianingsih et al. (2006)

o Omega-3 content in Indian Mackerel > Salmon. Thus, Indian mackerel is an

affordable but still underrated type of fish alternative compared to salmon.

What other people have researched?

6. Distilled water 8. Balance analytical

7. Vinegar 9. Cotton fat free

8. Salt 10. Cup aluminum

9. Cooking oil 11. Desiccator

10. KOH-methanol 12. Pan

Sudarmadji et al. 1996)

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