Stability of Red Snapper (Lutjanus Sp.) Vitamin a Content as an Effect of Traditional Cooking Method of Asam Pedas

Abstract

Red snapper ( Lutjanus sp.) is significant for food-based strategy to alleviate vitamin A deficiency. Vitamin A content can be affected by cooking method. The study aimed to estimate vitamin A content of Red snapper which cooked by traditional cooking method of asam pedas (sour and hot). Scales, pectoral and ventral fins, gills, digestive tracts, and internal organs, except livers and gonads were discarded directly after fish were purchased from local market. Previously, fish were dipped in lemonade and salted water; then boiled in water with asam pedas spices. Fresh fish and asam pedas fish samples were extracted in two-replications, then were analyzed using high performance liquid chromatography (HPLC) at the wave length of 450 nm. Results shows that β-carotene content (average ± standard error) of fresh and asam pedas fish respectively was 3.30 ± 1.50; 0.41 ± 0.31; and retinol was 3.78 ± 0.14; 3.13 ± 0.01 μg/g. There were no significant differences (p>0.05) between fresh and asam pedas fish of those two-carotenoids. Retinol activity equivalent (RAE) of fresh and asam pedas fish was 4.05 and 3.16 μg/g wet weight respectively. The conclusion is asam pedas cooking method does not impair vitamin A content of Red snapper. It suggests that carotenoids of asam pedas spices contribute to sustain β-carotene and retinol contents during cooking.