Profil asam lemak minyak dari jeroan ikan nila dan mas dengan rasio pelarut yang berbeda Fatty acid profiles of fish oil from tilapia and carp with different solvent ratio
Article Sidebar
Accepted
26 June 2023
Published
8 November 2023
Keywords:
-
acetone, docosahexaenoic acid, eicosapentaenoic acid
Abstract
Extraction of fish oil from the by-products of tilapia and carp can be achieved using an appropriate extraction process. The purpose of this study was to determine the proportion of acetone and fish oil solvents in relation to the oxidation parameters, iodine number, and concentration profile of omega-3 fatty acids present in tilapia and goldfish oil. This study utilized a completely randomized design, in which the treatment ratios of acetone and oil solvent were varied as 3:1, 4:1, 5:1, 6:1, and 7:1 (v/v). The following parameters were examined: the chemical composition, free amino acids, acid value, peroxide value, p-anisidine, total oxidation, iodine value, and fatty acid profile.The omega-3 levels in tilapia and carp were 1.20% and 1.53%, respectively. An Iodine Number Test was employed to identify the most effective solvent treatment, revealing a 5:1 (v/v) ratio as the optimal solution. The increase in the value of omega-3 in tilapia oil amounted to 1.76%, whereas that in carp oil increased from 0.78% to 2.96%, resulting in an average increase of 2.31%.
References
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Li, J., Pora, B. L. R., Dong, K., & Hasjim, J. (2021). Health benefits of docosahexaenoic acid and its bioavailabiluty: a review. Journal of Food Science and Nutrition, 9(9), 5229- 5243. https://doi.org/10.1002/fsn3.2299.
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Bagthasingh, C., Aran, S. S., Vetri, V., Innocen, A., & Kannaiyan, S. K. (2016). Seasonal variation in the proximate composition of sardine (Sardinella gibbosa) from Thoothukudi Coast. Indian Journal of Geo-Marine Science, 45(6), 800-806.
Badan Standardisasi Nasional. (2006). Cara uji kimia – bagian 3: penentuan kadar lemak total pada produk perikanan. SNI 01-2354.3-2006.
Badan Standardisasi Nasional. (2006). Cara uji kimia – bagian 4: penentuan kadar protein dengan metode total nitrogen pada produk perikanan. SNI 01-2354.4- 2006.
Badan Standardisasi Nasional. (2010). Cara uji kimia – bagian 1: penentuan kadar abu dan abu tak larut dalam asam pada produk perikanan. SNI 2354.1:2010.
Badan Standardisasi Nasional. (2015). Cara uji kimia – bagian 2: pengujian kadar air pada produk perikanan. SNI 2354.2- 2015.
Badan Standarisasi Nasional. (2018). Penentuan Kadar Asam Lemak Bebas dengan Metode Titrasi Alkalimetri. SNI 8392.1-2018.
Badan Standarisasi Nasional. (2018). Penentuan Bilangan Peroksida pada Minyak Ikan dengan Metode Titrasi Iodometri. SNI 8392.2-2018.
Badan Standarisasi Nasional. (2018). Penentuan Bilangan p-anisidin. SNI 8392.3-2018.
Badan Standarisasi Nasional. (2018). Minyak Ikan Murni (Refined Fish Oil)-Syarat Mutu dan Pengolahan. SNI 8467:2018.
Brown, L.B., & Kolb, D.X. (1955). Application of low temperature crystallization in the separation of the fatty acids and their compounds. Progress in the Chemistry of Fats and other Lipids, 3, 57-94. https://doi.org/10.1016/0079-6832(55)90004-5.
Castell, J. D., Sinnhuber, R. O., Lee, D. J., & Wales, J. H. (1972). Essential fatty acids in the diet of rainbow trout (Salmo gairdneri): physiological symptoms of EFA deficiency. The Journal of Nutrition, 102(1), 87-92. https://doi.org/10.1093/jn/102.1.87.
Chawla, P., & deMan, J. M. (1990). Measurement of the size distribution of fat crystals using a laser particle counter. Journal of the American Oil Chemists’ Society, 76, 329-332. https://doi.org/10.1007/BF02539684.
Chen, T. C., & Ju, Y. H. (2001). Polyunsaturated fatty acid concentrates from borage and linseed oil fatty acids. Journal of the American Oil Chemists’ Society, 78(5), 485-488. https://doi.org/10.1007/s11746-001-0290-3.
Cho, S. Y., Miyashita, K., Miyazama, T., Fujimoto, K., & Kaneda, T. (1987). Autoxidation of ethyl eicosapentaenoic and docosahexaenoic. Journal of the American Oil Chemists’ Society, 64(6), 876- 879. https://doi.org/10.1007/BF02641498.
El-Mowafy, A. M., Abdel-Aziz, A. A., & Abdel-Dayem. M. A. (2022). Novel protection by omega-3 FAs (DHA or EPA) against carbamazepine’s liver-injury: differential suppression of oxidative-stress and inflammatory markers, and the influence on carbamazepine-clearance. Clinical Nutrition Open Science, 42, 14-26. https://doi.org/10.1016/j.nutos.2022.01.006.
Fachry, A. R. J., Tumanggor, & Yuni, N. P. E. (2008). Pengaruh waktu kristalisasi dengan proses pendinginan terhadap pertumbuhan kristal amonium sulfat dari larutannya. Jurnal Teknik Kimia, 15(2), 9-16.
Fakhri, W. (2018). Stabilitas minyak ikan sardin (Sardinella sp.) dalam kapsul keras dengan kemasan botol berbagai warna. [Skripsi]. Institut Pertanian Bogor.
Fuadi, I. (2015). Pemurnian alkali dan kristalisasi suhu rendah dari minyak ikan hasil samping pengalengan mackerel (Scomber japonicus). [Tesis]. Institut Pertanian Bogor.
Guerrero, G. J. L., & Belarbi, E. H. (2001). Purification process for cod liver oil polyunsaturated fatty acids. Journal of the American Oil Chemists’ Society, 78(5), 477-484. https://doi.org/10.1007/s11746-001-0289-9.
Haris, M. A. (2008). Pemanfaatan limbah tulang ikan nila (Oreochromis niloticus) sebagai gelatin dan pengaruh lama penyimpanan pada suhu ruang. [Skripsi]. Institut Pertanian Bogor.
Hartel, R. W. (2001). Crystallization in foods. A Wolters Kluwer Co.
Homayooni, Sahari, M. A., & Barzegar, M. (2014). Concentrations of omega-3 fatty acids from rainbow sardine fish oil by various methods. International Food Research Journal, 21(2), 743-748.
International Fish Oil Standard. (2014). Fish oil purity standards. www.Omegavia.com/best.
Insani, S. A. (2017). Minyak ikan kaya omega-3 dan squalene: kombinasi minyak lemuru (Sardinella sp.) dan minyak hati cucut (Centrophorus sp.) serta uji kestabilannya. [Tesis]. Institut Pertanian Bogor.
Irawan, C., Awalia. T. N., & Sherly, U. W. P. H. (2013). Pengurangan kadar asam lemak bebas (free fatty acid) dan warna dari minyak goreng bekas dengan proses adsorpsi menggunakan campuran serabut kelapa dan sekam padi. Jurnal Konversi, 2(2), 29-33. http://dx.doi.org/10.20527/k.v2i2.82.
Jacoeb, A. M., Nurjanah, & Sitanggang, L. (2015). Proksimat dan asam lemak juvenil ikan mas (Cyprinus carpio) pada berbagai umur panen. Jurnal Dinamika Maritim, 5(1), 46-51.
Khoirunnisa, Z., Wardana, A. S., & Rauf, R. (2019). Angka asam dan peroksida minyak jelantah dari penggorengan lele secara berulang. Jurnal Kesehatan, 12(2), 81-90.
Kementrian Kelautan dan Perikanan. (2021). Laporan kinerja kementerian perikanan dan kelautan 2021. Kementerian Perikanan dan Kelautan Republik Indonesia.
Kusnandar. (2010). Kimia pangan: komponen makro. PT Dian Rakyat.
Li, J., Pora, B. L. R., Dong, K., & Hasjim, J. (2021). Health benefits of docosahexaenoic acid and its bioavailabiluty: a review. Journal of Food Science and Nutrition, 9(9), 5229- 5243. https://doi.org/10.1002/fsn3.2299.
Li, X., Cao, J., Bai, X., & Zhang, F. (2018). Chemical composition and thermal properties of tilapia oil extracted by different methods. International Journal of Food Properties, 21(1), 1575-1585. https://doi.org/10.1080/10942912.2018.1503302.
Madani, A. N. (2022). Ekstraksi minyak ikan dari jeroan ikan air tawar dan lemak perut ikan patin serta uji in vitro aktivitas imunostimulan. [Skripsi]. Institut Pertanian Bogor.
Memon, N. N., Talpur, F. N., Sherazi, S. T. H., & Bhanger, M.I. (2010). Impact of refrigerated storage on quality of oil from freshwater jarko (Wallago attu) fish. Pakistan Journal of Analytical & Environmental Chemistry, 11(2), 37-43.
Moffat, C. F., McGill, A. S., Hardy, R., & Anderson, R. S. (1993). The production of fish oils en-riched in polyunsaturated fatty acid containing trigly-cerides. Journal of the American Oil Chemists’ Society, 70(2), 133-138. https://doi.org/10.1007/BF02542615.
Nettleton, J. A. (1995). Omega-3 fatty acids and health. Chapman & Hall.
Nianda, T. (2008). Komposisi protein dan asam amino daging ikan gurami (Osphronemus gouramy) pada berbagai sumur panen. [Skripsi]. Institut Pertanian Bogor.
Nurasmi, Sari, A. P., & Rusmiati. (2018). Analisis kandungan asam lemak omega 3, omega 6, dan omega 9 dari ikan lele (Clarias sp.) pada peningkatan nutrisi balita. Journal of Borneo Holistic Health, 1(1), 96-100. https://doi.org/10.35334/borticalth.v1i1.425.
Oliveira, L. E., Barboza, J. C. S., & Da Silva, M. L. C. P. (2013). Production of ethylic biodiesel from tilapia viscera oil. Renewable Energy and Power Quality Journal, 1(11), 683-686. https://doi.org/10.24084/repqj11.412.
Ozogul, Y., Ozogul, F., & Alagoz, S. (2007). Fatty acid profiles and fat contents of comercially important seawater and freshwater fish species of Turkey: A comparative. Food Chemistry, 103, 217-223. https://doi.org/10.1016/j.foodchem.2006.08.009.
Pandiangan, M., Kaban, J., Wirjosentono, B., & Silalahi, J. (2019). Analisis kandungan asam lemak omega 3 dan omega 6 pada minyak ikan mas (Cyprinus carpio). Talenta Conference Series: Tropical Medicine, 2(1), 37-44. https://doi.org/10.32734/st.v2i1.309.
Ramlah, Soekendarsi, E., Hasyim, Z., & Hasan, M. S. (2016). Perbandingan kandungan gizi ikan nila Oreochromis niloticus asal Danau Mawang Kabupaten Giwa dan Danau Universitas Hasanuddin Kota Makassar. Jurnal Biologi Makassar (BIOMA), 1(1), 39-46. https://doi.org/10.20956/bioma.v1i1.1098
Rizkon, A. K. (2020). Ekstraksi minyak ikan hasil samping pengolahan patin (Pangasius sp.) dan nila (Oreochromis sp.) dengan metode dry rendering. [Skripsi]. Institut Pertanian Bogor.
Sahriawati, & Daud, A. (2016). Optimasi proses ekstraksi minyak ikan metode soxhletasi dengan variasi jenis pelarut dan suhu berbeda. Jurnal Galung Tropika, 5(3), 164-170.
Salih, A. W., Najim, S. M., & Al-Noor, J. M. (2021). Some physical, chemical and sensory properties of fish oil extracted from fish wastes by physical and chemical methods. Biological and Applied Environmental Research, 5(1), 152-162. http://dx.doi.org/10.51304/baer.2021.5.1.152
Salimon, J., & Rahman, N.A. (2008). Fatty acid composition of selected farmed and wild fresh water fishes. Journal Sains Malaysiana, 37(12), 149-153.
Sartika, R. A. D. (2008). Pengaruh asam lemak jenuh, tidak jenuh dan asam lemak trans terhadap kesehatan. Jurnal Kesehatan Masyarakat Nasional, 2(4), 154-160.
Shahidi, F. (2002). Nutraceuticals and bioactives from seafood by-products, Advances in Seafood By-products 2002 Conference Proceedings, 247-263.
Shahidi, F., & Wanasundara, U.-N. (1998). Omega-3 fatty acid concentrates: nutritional
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Authors
SusenoS. H., PariR. F., IbrahimB., RamadhanR. T. K., ListianaD., NurjannahF., & AdhaA. S. A. (2023). Profil asam lemak minyak dari jeroan ikan nila dan mas dengan rasio pelarut yang berbeda: Fatty acid profiles of fish oil from tilapia and carp with different solvent ratio. Jurnal Pengolahan Hasil Perikanan Indonesia, 26(3), 460-475. https://doi.org/10.17844/jphpi.v26i3.45781
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