Heating method such as steaming could influence fisheries commodity chemical composition, notably its flavor components. This study aims to identify the volatile compounds and amino acid composition of steamed Indian mackerel. The samples in this were (100oC, 30 minutes) mackerel meat which their extracted using Solid Phase Micro Extraction (SPME) identified by Gas Chromatography/Mass Spectrome...

Fish arsik soup is a popular traditional food in North Sumatera especially Batak ethnic. This research aimed to evaluate the effects of different dose mackerel fish on body weight and LDL blood level rats that were given cholesterol rich feed namely quail egg yolk. Research was performed by using Randomized Group Design. Forty male grouped into 5 groups. The first group (K1) negative control wh...

Indian mackerel (Rastellinger kanagurta) is one of the fish that can be caught by fishermen in North Gorontalo waters. Excessive fishing without regard to condition will cause a decrease quality and quantity resources. Estimation size at first maturity way determine population development water. This study aims relationship between level gonad fecundity research was conducted October-December 2...