Transformation in Content of Bioactive Compounds of Glodok Fish (Boleopthalmus boddarti) Based on the Effect of Variations in Temperature and Frying Time

Abstract

Objective: One species of glodok fish is Boleophthalmus boddarti. The fish was identified to contain bioactive compounds such as steroids, terpenoids, bufadienolid, carotatoksin, and corticosteroids. Bioactive compounds have benefits for human life. Methods: Lampung coastal communities consume glodok fish to cure asthma. They consume glodok fish by various processing methods, such as by frying. The frying process is expected to damage some nutrients such as vitamins and proteins, including the possibility of damaging bioactive compounds. However, there is no data regarding the effect of using different temperatures and times in the frying process on changes in bioactive content in the meat of the glodok fish. Sampling was carried out around the mouth of the Musi River, South Sumatra. The stages of the research consisted of the preparation process, treatment using 9 variations of temperature and frying time, sample extraction, analysis of the content of bioactive compounds by GC-MS. Results: The results showed that the bioactive compounds identified before fried fishes consisted of corticosteroids, steroids, carotenoids, monoterpenoids, sesquiterpenoids, and triterpenoids. Conclusion: Variations in the treatment resulted in cholesterol of the steroid group in the highest treatment at 14.36% and the loss of betamethasone acetate compounds in the corticosteroid group by 0.07% in the treatment sample.