Similarities Content of Anchovy Omega 3 between Regions of Indonesia

Authors

  • Jasmin Abu Mattimu Doctoral Postgraduate Program, Medical Studies Program, Faculty of Medicine, Hasanuddin University, Indonesia
  • Suryani As Postgraduate Medical Studies Program, Faculty of Medicine, Universitas Hasanuddin, Indonesia
  • M. Armyn Nurdin Faculty of Medicine, Universitas Hasanuddin, Makassar
  • Burhanuddin Bahar Faculty of Public Health, Universitas Hasanuddin, Makassar

Keywords:

Anchovy (Stolephorus Sp.), Spectrophotometer GC-MS, EPA, DHA.

Abstract

EPA and DHA are forming compounds of Omega 3 anchovy (Stolephorus Sp.)oil concentrate. Content analysis results of anchovy fatty acid 1% using spectrophotometer GC-MS, EPA identified at minute 14,43 with similarity index 27,5 %; and DHA identified at minute 15,50 with similarity index42,6 %. Both of these compounds have m/e value peak base 79.

References

FAO-Fisheri and Aquaculture Department. 2010. The state of world fisheries and aquaculture 2010, Food and Agriculture Organization of the United Nations. Rome. 197p.

Kementrian Kelautan dan Perikanan. 2012. Statistik ekspor hasil perikanan, Buku 2, Kementrian Kelautan dan Perikanan, Jakarta: 428hlm.

Lagler, K.F. 1997. FAO Species Identification Sheat For Fisheries Purpose. Kodansha, Japan

Hutomo M, Burhanuddin, A. Djamali, S. Martosewojo. 1987. Sumber daya Ikan Teri di Indonesia. Jakarta :Proyek Studi Sumber daya Laut. Pusat Penelitian dan Pengembangan Oseanologi-LIPI.

Haris, W.S. 2004. Review: fish oil supplementation: evidence for health benefits, Cleveland Clinic J. of Medicine, 71(3):208-219

Rasyid, A. 2003. Asam lemak omega 3 dari minyak ikan, Oseania, XXVIII(3):11-16

Panagan, A.T., H. Yohandini, dan J.U. Gultom. 2011. Analisis kualitatif dan kuantitatif asam lemak tak jenuh omega-3 dari minyak ikan patin (Pangasius pangasius) dengan metode kromatografi gas, J. Penelitian Sains, 14(4C):38-42

Downloads

Published

2016-09-16

How to Cite

Abu Mattimu, J., As, S., Nurdin, M. A., & Bahar, B. (2016). Similarities Content of Anchovy Omega 3 between Regions of Indonesia. International Journal of Sciences: Basic and Applied Research (IJSBAR), 29(3), 165–170. Retrieved from https://www.gssrr.org/index.php/JournalOfBasicAndApplied/article/view/6355

Issue

Vol. 29 No. 3 (2016)

Section

Articles

License

Authors who submit papers with this journal agree to the following terms.