?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.relation=http%3A%2F%2Fwww.badankebijakan.kemkes.go.id%2Frepositori%2Fid%2Feprint%2F1770%2F&rft.title=Pengaruh+Pengolahan+dan+Penyimpanan+terhadap+Stabilitas+Asam+Lemak+Omega-3+pada+Telur+dan+Ikan&rft.creator=Imanningsih%2C+Nelis&rft.subject=QU+75-99+Carbohydrates.+Lipids&rft.description=Long+chain+omega-3+fatty+acids+such+as+Eicosapentaenoic+acid+(EPA)+and+Docosahexaenoic+acid+(DHA)%2C+were+very+important+for+brain+development%2C+immunity%2C+retina+and+growth+of+child.+One+of+natural+source+of+these+fatty+acids+is+fish+which+has+been+processed+into+variety+food+such+as+abon.+The+other+source+is+modifying+hen+egg+which+potentially+to+be+added+into+many+kind+of+food+after+processed+as+egg+flour.+++++++This+research+examine+the+effect+of+processing+and+storage+of+abon+and+eggs+flour.+The+method+of+this+research+was+one-group+pre+post+test+(minimal+control)and+the+data+was+prepared+in+tabulation.+Processing+in+to+abon+ikan+make+EPA+lost+for+10.63+percent+and+DHA+7.63+percent.+This+product+was+acceptable%2C+but+the+stability+of+the+fatty+acids+were+low%2C+EPA+lost+43.8+percent+and+DHA+lost+by+52%2C4+percent+for+4+months.+++++++The+eggs+prepared+by+our+lab+contained+2%2C5+percent+omega-3+fatty+acid+to+make+egg+yolk+flour+was+used+Spray+Drying+process.+This+process+make+EPA+lost+43.94+percent+and+DHA+6.20+percent.+After+storing+for+4+months%2C+egg+yolk+flour+was+very+stable.+Because+of+these+reason%2C+these+products+can+be+used+to+supplement+fatty+acids+in+daily+diet.+Eggs+flour+can+be+used+in+any+food+product+to+supply+omega-3+fatty+acid+for+the+risk+group.&rft.publisher=Center+for+Research+and+Development+of+Nutrition+and+Food%2C+NIHRD&rft.date=1999&rft.type=Monograph&rft.type=NonPeerReviewed&rft.identifier=++Imanningsih%2C+Nelis++(1999)+Pengaruh+Pengolahan+dan+Penyimpanan+terhadap+Stabilitas+Asam+Lemak+Omega-3+pada+Telur+dan+Ikan.++Project+Report.+Center+for+Research+and+Development+of+Nutrition+and+Food%2C+NIHRD.+++++