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.

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Faperikan: IPB Bogor.
Thank You!