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this PDF file Studi Perbandingan Komposisi Asam Lemak Daging Ikan Sidat (Anguilla marmorata (Q.) Gaimard) Fase Yellow Eel Dari Sungai Palu Dan Danau Poso | Jamaluddin | Jurnal Farmasi Galenika (Galenika Journal of Pharmacy) 1 PB

Jurnal Farmasi Galenika (Galenika Journal of Pharmacy) 2018; 4 (1): 73 – 78
ISSN : 2442-8744 (electronic)
http://jurnal.untad.ac.id/jurnal/index.php/Galenika/index
DOI : 10.22487/ j24428744. 2018.v4.i1.10035

Studi Perbandingan Komposisi Asam Lemak Daging Ikan Sidat (Anguilla
marmorata (Q.) Gaimard) Fase Yellow Eel Dari Sungai Palu Dan Danau
Poso
(Comparative Study of Fatty Acid Composition of Sidat Fish Meat (Anguilla marmorata
(Q.) Gaimard) Yellow Eel Phase From Palu River and Poso Lake)
Jamaluddin 1*, Putri Amelia 1, Agustinus Widodo1
1

Jurusan Farmasi,Fakultas MIPA, Universitas Tadulako, Palu, Indonesia, 94118

Article Info:
Received: 12 Maret 2018
in revised form: 28 Maret 2018
Accepted: 30 Maret 2018
Available Online: 30 Maret 2018
Keywords:

Anguilla marmorata
fatty acids
Palu river
Poso lake
Corresponding Author:
Jamaluddin
Jurusan Farmasi, FMIPA,
Universitas Tadulako
Palu, 94118, Palu,
Indonesia
Mobile : +6281355198799
Email:
jamal_farmasi02@yahoo.co.id

ABSTRACT
Sidat fish (Anguilla marmorata (Q.) Gaimard) has high nutrition or
nutritional advantages such as vitamin A, vitamin B, vitamin C, vitamin
D, vitamin E, protein, minerals, and fatty acids that are good for health.
This study aims to determine the fatty acid level and to compare fatty acid
composition of sidat fish meat (yellow eel phase) from Palu river and

Poso lake. This research was done by gas chromatography method where
fat extract was converted into fatty acid methyl ester. The result of fatty
acid analysis of sidat fish meat (yellow eel phase) from Palu river and
Poso lake showed saturated fatty acid content of 2.766 g/100 g and 0.275
g/100 g; monounsaturated fatty acids of 4.029 g/100 g and 0.276 g/100 g;
and polyunsaturated fatty acids of 0.541 g/100 g and 0.102 g/100 g,
respectively. There was statistically different (p

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