REVIEW: KOMPOSISI GIZI IKAN TERHADAP KESEHATAN TUBUH MANUSIA

Authors

  • Aulia Andhikawati Departemen Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Padjadjaran, Kabupaten Sumedang, Indonesia
  • Junianto Junianto Departemen Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Padjadjaran, Kabupaten Sumedang, Indonesia
  • Rega Permana Departemen Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Padjadjaran, Kabupaten Sumedang, Indonesia
  • Yulia Oktavia Program Studi Teknologi Hasil Perikanan, Fakultas Ilmu Kelautan dan Perikanan, Universitas Maritim Raja Ali Haji, Tanjungpinang, Indonesia

DOI:

https://doi.org/10.31629/marinade.v4i02.3871

Keywords:

amino acid, fish, human health, lipid

Abstract

Fish and other fishery products are one of the important food sources in fulfilling human nutritional needs. Fish contains nutrients that are good for the body and are easily digested by the body. Fish is a source of animal protein that comes from the water. Fish is rich in nutritional content, such as protein, fatty acids, vitamins and minerals. Fish is a source of long chain fatty acids, such as omega-3. Omega-3 fatty acids from marine and fresh fish are higher than those from land and vegetable animals. The potential for fish availability is more than other fishery products, so that to meet the nutritional needs of the body can be done by consuming fish as needed. Public knowledge about the importance of nutritional content in fish for health is still low, so there is a need for knowledge about the nutritional content of fish and their health benefits. This review explains the nutritional content of seawater and freshwater fish and its benefits for health.

Downloads

Download data is not yet available.

Downloads

Published

2021-10-31

Issue

Vol. 4 No. 02 (2021): Marinade

Section

Articles