[01] Asadatun Abdullah, Departement of Aquatic Product Technology, Faculty of Fisheries and Marine Science Bogor Agricultural University, West Java, Indonesia. [02] Nurjanah Nurjanah, Departement of Aquatic Product Technology, Faculty of Fisheries and Marine Science Bogor Agricultural University, West Java, Indonesia. [03] Taufik Hidayat, Departement of Aquatic Product Technology, Faculty of Fisheries and Marine Science Bogor Agricultural University, West Java, Indonesia. [04] Dimas Utomo Aji, Departement of Aquatic Product Technology, Faculty of Fisheries and Marine Science Bogor Agricultural University, West Java, Indonesia.

Jellyfish (Aurelia aurita) is a marine animal which thought to have a good content of fatty acids. Jellyfish are usually exported in the form of fresh or has undergone simple processing such as by salting to improve durability and simplify further processing. The Purpose study was to determine the characteristics and composition of fatty acids found in jellyfish (Aurelia aurita). Observations were made on the proximate content (water content, ash content, fat, protein and carbohydrates) and fatty acids in jellyfish fresh meat and dry meat that has been treated the addition of alum and salt with ratio of 1:5 from the total weight of jellyfish. Proximate result of jellyfish fresh meat was 87.50% of water content, ash content was 1,76%, fat was 2,03%, 5.31% protein and 3.40% carbohydrates, while the proximate result of jellyfish dried meat was 67.33% of water content, 3.26% ash content, 9.20% fat, 4.67% protein and 13,54% carbohydrates. Based on testing with gas chromatography method obtained the highest saturated fatty acids content in the jellyfish, was palmitic acid 15,36% on fresh meat and 15.35% on dry meat. The content of linolenic acid in jellyfish was small compared with the others unsaturated fatty acids (PUFA), which is arachidonat, linoleat and EPA. EPA content of fresh meat and dried jellyfish was 0.30% and 0.32% respectively.

Aurelia aurita, Fatty Acids, Proximate Analysis

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