[01] Nurjanah Nurjanah, Departemen of Aquatic Product Technology, Faculty Fisheries and Marine Science Bogor Agriculture University Indonesia, Bogor, West Java, Indonesia. [02] Mala Nurilmala, Departemen of Aquatic Product Technology, Faculty Fisheries and Marine Science Bogor Agriculture University Indonesia, Bogor, West Java, Indonesia. [03] Taufik Hidayat, Departemen of Aquatic Product Technology, Faculty Fisheries and Marine Science Bogor Agriculture University Indonesia, Bogor, West Java, Indonesia. [04] Tb Mohamad Gia Ginanjar, Departemen of Aquatic Product Technology, Faculty Fisheries and Marine Science Bogor Agriculture University Indonesia, Bogor, West Java, Indonesia.

Indian mackerel (Rastrelliger kanagurta) is one of the popular protein sources consumed in Indonesia. The fish processing is commonly performed by frying method. This study was determined to find out amino acid and taurine changes of indian mackerel due to frying process. Amino acid and taurine content were detected by HPLC which consist of four stages, protein hydrolysation, drying, derivatisation, and sample injection. The indian makarel which fried at temperature 180°C for 5 minutes were still good for compsumtion if seen from the amino acid content. The indian makarel were decrease amino acid to 8.86%, but frying process made a significant loss of taurine content to 69.87%.

Amino Acid, Frying, Rastrelliger kanagurta, Taurine

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