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Comparing study the content of omega-3 and omega-6 fatty acids meat of eels (anguilla marmorata (q.) Gaimard) glass eel, yellow eel, and silver eel phase from palu river and poso lake

Author: 
Jamaluddin, Rahmawati Nur, Yonelian Yuyun and Agustinus Widodo
Subject Area: 
Life Sciences
Abstract: 

Eel (Anguilla marmorata (Q.) Gaimard) has a high fatty acid content of essentials fatty acids. This study aims to compare the levels of omega-3 fatty acids and omega-6 fish Eel phases of glass eel, yellow eel, and silver eel from the river Palu and lake Poso. The research stages include oil extraction by sokletasi method then analyzed FAME (Fatty Acid Methyl Ester) using Gas Chromatography (GC-MS). The result showed that the total fat content of glass eel phase from Palu (1.9939%) was higher than that of Poso lake (1.2349%), while the yellow eel and silver eel phases of total fat content from Palu (1.0933% and 0.9960%) were lower than the lake Poso (16.7766% and 19.5776%). Level of omega-3 fatty acid and omega-6 phase glass eel from Palu (0.201%) higher than Poso lake (0.088%), while in yellow eel and silver eel phase from Palu (0.101% and 0.059%) lower than origin of lake Poso (1.079% and 3.121%).

PDF file: 

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