[01] Nurjanah Nurjanah, Departement of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, Bogor Agricultural University Indonesia, West Java, Indonesia. [02] Mala Nurilmala, Departement of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, Bogor Agricultural University Indonesia, West Java, Indonesia. [03] Taufik Hidayat, Departement of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, Bogor Agricultural University Indonesia, West Java, Indonesia. [04] Rahma Yulia Idhviani Azri, Departement of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, Bogor Agricultural University Indonesia, West Java, Indonesia.

Indian mackarel (Rastrelliger kanagurta) contains unsaturated fatty acid Omega-3 which is good for human health. It is commonly consumed as fried dishes. This research was made to determine its composition of fatty acid and cholesterol after frying process in temperature 180°C for 5 minutes. The purposes of this research were to determine its proximate and to analyze profile of fatty acid and cholesterol. Fresh mackarel contained 11 kind SAFA, then to be 9 after frying. MUFA on fresh mackarel decreased from 6 to 5. In addition the highest value of Omega-3 were found for 15.54% DHA and 4.66% EPA, then decreased 80% in persentation make into DHA 2,0% and EPA 0.57%. Fresh mackarel contained 50.54 mg/100 g, cholesterol increased to be 121.63/100 g on wet basis, after frying. The frying process caused the changes of of fatty acid and cholesterol composition on indian mackarel.

DHA, EPA, MUFA, Omega-3, Proximate

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