_-_Copy1.png)
Characteristics of Mackerel Tuna (Euthynnus affinis) Fish Oil During Storage in Freezer
Abstract
Red flesh fish contain in some varieties of fatty acids. One of the fish that has potential as a source of fish oil is mackerel tuna. The Fatty acid content in mackerel tuna can be used as the source of fatty acid for the human body if that component has been separated from other substances such as water or extracted from fish flesh. The method used to produce oil or fat from the materials suspected to have them is called extraction. While the way of extraction used is wet rendering. This research aims to know the characteristics of omega-3 during storage in the freezer. The Materials used in this research was Mackerel Tuna (Euthynnus affinis). This research was an experimental laboratory with three repetitions. The storage duration consisted of the zero and the thirtieth day. The parameters observed were the amount of yield, a profile of fatty acids, peroxide value, and the test of organoleptic during storage. Analysis data used variety analysis (ANOVA) and advanced test of Tukey HSD. The result data of the organoleptic test was analyzed by Kruskal Wallis test. The result showed that the yield of mackerel fish oil with wet rendering was 0,90% (w/w). There was nine profile of fatty acids consisting of SFA, MUFA, and PUFA. The omega-3 of mackerel tuna fish oil decreases during storage by 5,035% to 3,332%. The peroxide value has been increased from 13,59 meq/kg to 15,45 meq/kg. Organoleptic tests during storage decreased from 5,43 to 5,37. Storage of mackerel tuna fish oil significantly affected the content of fatty acids, peroxide value, and organoleptic value (P<0,05)
Keywords
Full Text:
PDFReferences
Afriyani U. 2016. Profil Asam Lemak, Kolesterol dan Jaringan Skin of Fillet Ikan Kakap Putih (Lates calcarifer) Segar da Panggang. [Thesis]. Bogor: Sekolah Pascasarjana. Institut Pertanian Bogor
Almatsier S. 2003. Prinsip Dasar Ilmu Gizi. Jakarta: Gramedia Pustaka Utama.
AOAC. 1995. Association Official Methods of Analysis the 16ed. Virginia: Inc Arlington.
Apriyanto A, Fardiaz D, Puspitasari NL, Sedarnawati, Budiyanto S. 1989. Analisis Pangan. Bogor : IPB Press.
Ayyildiz HF, Topkafa M, Kara H, Sherazi STH. 2015. Evaluation of Fatty Acid Compotition, Tocols Profile and Oxidative Stability of Some Fully Refined Edible Oils. International Journal of Food Properties. 2064-2076. https://doi.org/10.1080/10942912.2014.962657
Chodrijah U, Hidayat T, Noegroho T. 2013. Estimasi Parameter Populasi Ikan Tongkol komo (Euthynnus affinis) di Perairan Laut Jawa. Bawal Vol. 5 (3): 167-174.
Dari DW, Astawan M, Wulandari N, Suseno SH. 2017. Karakteristik Minyak Ikan Sardin (Sardinella sp.) Hasil Pemurnian Bertingkat. JPHP 20(3): 456-467.
Diana FW. 2012. Studi Literatur: Omega-3. Jurnal Kesehatan Masyarakat 6(2): 113-117.
Edwar Z, Suyuthie H, Yarizel E, Sulastri E. 2011. Pengaruh Pemanasan terhadap Kejenuhan Asam Lemak Minyak Goreng Sawit dan Minyak Goreng Jagung. J. Indon. Med. (7): 37-42.
Estiasih T. 2009. Minyak Ikan: Teknologi dan Penerapannya untuk Pangan dan Kesehatan. Yogyakarta : Graha Ilmu.
Gunawan ER, Sri SH, Lely K, Murniati, Dedy S, Nurhidayanti. 2019. Profil Kandungan Asam Lemak Tak Jenuh Pada Ekstrak Minyak Ikan Lele (Clarias Sp) Hasil Reaksi Esterifikasi dan Transesterifikasi secara Enzimatis. Chem. Prog. 7(2): 88-95.
Gupta P, Singhal K, Jangra AK, Nautiyal V, Pandey A. 2012. Shark Liver Oil: A Review. Asian Journal of Pharmacautical Education and Research 1(2): 1-15. https://doi.org/10.13140/RG.2.1.4200.9444
Husain R, Suparmo, Harmayani E, Hidayat C. 2017. Komposisi Asam Lemak, Angka Peroksida, dan Angka TBA Fillet Ikan Kakap (Lutjanus sp) pada Suhu dan Lama Penyimpanan Berbeda. Agritech 37(3): 319-326. https://doi.org/10.22146/agritech.11212
Kaiang DK, Lita ADY, Montolalu, Roike I. 2016. Kajian Mutu Ikan Tongkol (Euthynnus affinis) Asap Utuh yang Dikemas Vakum dan Non Vakum selama 2 Hari Penyimpanan pada Suhu Kamar. Jurnal Media Teknologi Hasil Perikanan 4(5): 75-84.
Karami B, Moradi Y, MOtallebi AA, Hosseini E, Soltani M. 2015. Effect of Frozen Storage on Fatty Acids Profile, Chemical Quality Indices and Sensory Properties of Red Tilapia (Oreochromis niloticus x Tilapia mosambicus) Fillets. Iranian Journal of Fisheries Science (12): 378-388.
[KKP] Kementerian Kelautan dan Perikanan. 2018. Produktivitas Perikanan Indonesia. Jakarta: KKP
[KKP] Kementerian Kelautan dan Perikanan. 2020. Pusat Informasi Pelabuhan Perikanan. Jakarta: KKP
Ketaren S. 1986. Pengantar Teknologi Minyak dan Lemak Pangan. Jakarta : UI Press. 315 hlm.
Manduapessy KRW. 2017. Profil Asam Lemak Ikan Layang Segar (Decapterus macrosama). Majalah Biam 13(1): 42-46.
Mentang M, Maita M, Ushio H, Ohshima T. 2011. Efficacy of Silkworm (Bombyx mori L.) Chrysalis Oil as a lipid source in adult Wistar rats. Food Chamistry 127(2): 899-904.
Montesqrit dan Ovianti R. 2013. Pengaruh Suhu dan Lama Penyimpanan terhadap Stabilitas Minyak Ikan dan Mikrokapsul Minyak Ikan. Jurnal Peternakan 15(1): 62-68.
Nettleton JA. 1995. Omega-3 Fatty Acids in Food and Health. New York.: Chapman and Hall
Pak CS. 2005. Stability and Quality of Fish Oil During Typical Domestic Application. Fisheries Training Programe. Iceland: The United University
Permadi A. 2003. Analisis Pengembangan Industri Pengolahan Mikroenkapsulasi Minyak Ikan. Makalah Falsafah Sains. Bogor: Program Pasca Sarjana. Institut Pertanian Bogor.
Pratama RI, Awaluddin MY, Ishamaya S. 2011. Analisis Komposisi Asam Lemak yang Terkandung dalam Ikan Tongkol, Layur dan Tenggiri dari Pamengpeuk Garut. Akuatika 11(2): 1-10.
Putri DN, Wibowo YMN, Santoso EN, Romadhania P. 2020. Sifat Fisikokimia dan Profil Asam Lemak Minyak Ikan Pari dari Kepala Kakap Merah (Lutjanus malabaricus). AgriTech. 40(1): 31-38.
Secbecic N and Beutelspecher SC. 2005. Anti-oxidative Vitamins Prevent Lipid Peroxidation and Apoptosisi in Corneal Endotheliel Cell. Cell Tissue Respirative (320): 465-475.
Stansby ME. 1982. Properties of Fish Oil and Their Application to Handling of Fish and to Nutritional and Industrial Use. New York : Academy Press.
Sanger NW, Julius P, Lidya M. 2018. Komposisi Kimia Asam Lemak pada Ikan Kakap Merah (Lutjanus). Chem. Prog. (11)2: 41-44.
Sukarsa RD. 2004. Studi Aktivitas Asam Lemak Omega-3 Ikan Laut Pada Mencit sebagai Model Hewan Percobaan. Buletin Teknologi Hasil Perikanan 7(1): 68-79.
Suseno SH, Jacoeb AM, Abdulatip D. 2019. Stabilitas Minyak Ikan Komersial (Soft Gel) Impor di Beberapa Wilayah Jawa Timur. JPHPI 22(3): 589-600
Widiyanto WN, Ibrahim R, Anggo AD. 2015. Pengaruh Suhu Pengolahan dengan Metode Steam Jacket Sederhana terhadap Kualitas minyak Hati Ikan Pari Mondol. JPHPI 18(1): 11-18.
DOI: http://dx.doi.org/10.33512/jpk.v10i1.8118
Refbacks
- There are currently no refbacks.
6.png)
7.png)
