Cholesterol and fat contents of fish burger processed from 'pindang tongkol' (Euthynnus affinis) protein coagulate

英语. Fish burger was formulated using "kembung fish" (Rastrelliger kanagurta), textured soy protein (TSP) and fish protein coagulate (FPC). Formulation A contained 100 percent fish meat (control), formulation B contained 70 percent fish meat and 30 percent TSP, while C, D, and E contained 65 percent, 60 percent, 55 percent fish meat; 5 percent, 10 percent and 15 percent FPC and 30 percent TSP respectively. Fat was analyzed using AOAC (1984) and cholesterol was analyzed following the method by Boach et al., (1984). Results of analyses showed that cholesterol content decreased with increasing amount of FPC. Formulation A contained the highest level cholesterol (34.0 mg/100 g sample), while formulation E (18.1 mg/100 g sample). Statistical analyses showed that control fish burger contained significantly higher (p less than 0.05) cholesterol than the other four formulations. However, formulation E has the lowest cholesterol but there was no significant difference with formulation D. Likewise, the fat content was highest in control sample B (0.20 percent). The incorporation of TSP and FPC significantly reduced the amount of fat and cholesterol in fish burger

印度尼西亚. Burger ikan dengan campuran ikan kembung (Rastrelliger kanagurta), soya tekstur (TSP) dan protein koagulat (FPC). Formulasi A 100 persen ikan (kontrol), B (70 persen ikan, 30 persen TSP); C; D dan E masing-masing mengandung 65 persen, 60 persen dan 55 persen ikan; 5 persen, 10 persen, 15 persen FPC dan masing-masing 30 persen TSP. Lemak dianalisa mengikuti kaedah AOAC (1984) dan kolesterol dengan menggunakan metoda Boach et al. (1984). Hasil menunjukkan bahwa terjadi penurunan kolesterol dengan peningkatan kandungan FPC. Formulasi A mempunyai kandungan kolesterol tertinggi (34.0 mg/100 g sampel), sedangkan formulasi terendah E (18.1 mg/100 gr sampel). Hasil analisa statistik (P lebih kecil 0.05) menunjukkan bahwa terdapat perbedaan yang nyata antara kontrol dengan formulasi lainnya terhadap kandungan kolesterol. Namun demikian formulasi E mempunyai kandungan kolesterol terendah dan tidak menunjukkan perbedaan yang nyata. Pola kandungan lemak sama dengan kandungan kolesterol. Kandungan lemak tertinggi pada formulasi B (0.20 persen). Gabungan TSP dan FPC menurunkan kandungan lemak dan kolesterol dengan nyata pada Burger ikan