Analisis Komposisi Asam Lemak pada Daging Ikan Mujahir (Tillapia mossambica) yang Berasal dari Keramba dan Luar Keramba di Perairan Danau Toba Balige Kabupaten Tobasa-Sumut dengan Metode GC-MS

Abstract

The research was carried out about of analysis fatty acid composition of til1apia meat from cages and outside cages in the waters of Lake Toba region of North Sumatera Balige Districts Tobasa. This analysis using GC,MS instrument. The fatty acids obtained from fish tilapia cages consists of : Palmitic acid (C16:o)(25,08%), Stearic acid (C1s:0)(6,l0%), Palmitoleic acid (C16:9)(4,41%), Oktadecenoic acid (Cis:9)(29,99%). Where as fatty acids derived from fish tillapia outside cages consisting of : Mirystyc acid (C14:o)(2,45%), Palmitic acid (C16:0)(24,63%), Stearic acid (C1s:o)(6,48%), Palmitoleic acid (C16:9)(4,84%), Octadekenoic acid (Cis:9)(36,86%), Eicosaenoic acid (C20:11)(0,37%), and Linoleic acid (Cis:9,12)(17,88%).