Profil Asam Lemak Abon Ikan Lemuru (Sardinella lemuru) Dan Kajiannya Pada Makanan Pendamping Asi (MPASI)

Authors

  • Ayu Sri Utami Universitas Yudharta Pasuruan image/svg+xml Author
  • Illiyatus Sholiha Prodi Teknologi Hasil Perikanan, Fakultas Pertanian, Universitas Yudharta Pasuruan Author

DOI:

https://doi.org/10.35891/lempuk.v1i1.3114

Keywords:

Fatty Acids, Shredded, Lemuru Fish, MPASI

Abstract

Tulisan ini bertujuan untuk mengkaji profil asam lemak abon ikan lemuru (sardinella lemuru) dan kajiannya pada makanan pendamping asi (MPASI). Asam lemak terutama asam lemak esensial di butuhkan tubuh agar tubuh dapat menjalankan fungsinya dengan baik. Asam lemak juga sangat dibutuhkan untuk perkembangan kognitif,visual, dan psikomotor terutama pada masa pertumbuhan. Ikan lemuru dibuat menjadi abon agar mudah ditambahkan pada MPASI. Penelitian ini adalah penelitian deskriptif kualitatif, sumber data pada penelitian ini adalah hasil Gas Chromatography- Mass Spectometry (GC-MS) dari abon ikan lemuru. Hasil penelitian menunjukan bahwa abon ikan lemuru mengandung asam lemak esensial yaitu Pentadecane dengan luas area 0,93%, Heptadecane dengan luas area 0,50% dan Octadecanoid luas area 39,41%. Abon ikan lemuru dapat ditambahan dalam MPASI karena karena mengandung asam lemak terutama asam lemak esensial.

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Published

2022-06-07

Issue

Vol. 1 No. 1 (2022): Juni

Section

Articles

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