Penambahan asap cair mampu mempertahankan profil asam lemak ikan tuna kering blok
Article Sidebar
Published
31 December 2019
Keywords:
-
liquid smoke, MUFA, PUFA, SFA
Abstract
Dry fish block is a food product from by-product of tuna loin. It is salted, liquid smoked, and dried.
This study was aimed to determine fatty acid profile of the dry fish block after the addition of liquid smoke.
The dry fish block was composed of twelve saturated fatty acids (SFA), six monounsaturated fatty acids
(MUFA), and nine polyunsaturated acids (PUFA). The total of SFA in dry fish block without and with liquid
smoke was 19.94% and 21.29%, while MUFA was 9.35% and 11.77% and PUFA was 14.45% and 16.04%,
respectively.
References
Almatsier S. 2006. Prinsip dasar Ilmu gizi. Jakarta (ID): Gramedia pustaka utama.
[AOAC] Assosiation of Official Analytical Chemist. 2005. Official Methods of Analysis. Washington DC : Assosiation of Chemical Chemist.
Apituley DAN, Noor Z, Suparmo, Darmadji P. 2006. Oksidasi protein daging merah dan putih dari ikan tongkol putih (Thunnus sp.) oleh sistim katalis logam CuSO4-H2O2. Agritech. 25(4): 180-185.
Bayir A, Haliloglu HI, Sirkecioglu AN, Aras NM. 2006. Fatty acid composition in some selected marine fish spesies living in Turkish waters. Journal of the Science of Food and Agriculture. (86): 163-168.
Bortolomeazzi, Renzo, Nerina S, Rosanna T, Andrea. 2007. Comparative evaluation of the antioxidant capacity of smoke flavouring phenols by crocin bleaching inhibition, DPPH radical scavenging and oxidation potential. Food Chemistry. (100): 1481-1489.
Darmadji P. 2009. Teknologi asap cair dan aplikasinya pada pangan dan hasil pertanian. [Skripsi]. Yogyakarta (ID): Universitas Gadjah Mada.
[KKP] Kementrian Kelautan dan Perikanan. Dirjen Perikanan Tangkap. 2017. Volume produksi 10 omoditas utama di laut menurut provinsi. Jakarta (ID): Kementrian Kelautan dan Perikanan.
Ernawati, Purnomo H, Estiasih T. 2012. Efek antioksidan asap cair terhadap stabilitas oksidatif sosis ikan lele dumbo (Clarias gariepinus) selama penyimpanan. Jurnal Teknologi Pertanian. 13(2): 119- 124.
Jabeen F, Chaudhry AS. 2011. Chemical composition and fatty acid profiles of three freshwater fish species. Journal of Food Chemistry. 125: 991-996.
Karunarathna KAAU, Attygalle MVE, 2010. Nutritional evaluation in five species of tuna. Vidyodaya Journal of Sri Lanka. 15(1): 7-16.
Kay VM. 2017. Karakteristik kimia dan profil asam lemak tuna loin (Thunnus sp.) asap cair dengan penambahan bumbu lada hitam. [Skripsi]. Ambon (ID): Universitas Pattimura.
Kolade OY. 2015. Fatty acid profile investigation of blue whiting fish fresh from agbalata market Badagry, Lagost Waest Nigeria. Emergent Life Sciences. Research. 1(2): 20-25.
Leistner L. 2000. Basic aspects of food preservation by hurdle technology. International Journal of Food Microbiology. 55(1-3): 181-186.
Mousa RWH, Sheeren AN, Manal A, Mehani AHE, Rasha E. 2014. Nutrisional value and fatty acid composition of household cooking fish fatty acid profile using atherogemicity and thrombogemicity. Journal of Food Chemistry and Nutrition. 2(1): 27-41.
Nazemroaya S, Sahari MA, Rezaei M. 2009. Effect of frozen storage on fatty acid composition and changes in lipid content of Scomberomorus commersoni and Carcharhinus dussumieri. Journal Applied of Ichthyology. 25: 91-95.
Osman H, Suriah AR, Law EC. 2001. Fatti acid composition and cholesterol content of selected marine fish in Malaysian waters. Food Chemistry. 73:55-609.
Osman F, Jaswir I, Khaza’ai H, Hashim R. 2007. Fatty acid profiles of fin fish in Lengkawi Island, Malaysia. Journal of Oleo Science. 56: 107-113.
Pazos M, JM Gallardo, JL Torres and I Median. 2005. Activity of grape polyphones as inhibitors of the oxidation of fish lipids and frozen fish muscle. Food Chemistry. 92: 547-557.
Sari RN, Bagus SBU, Widianto TN. 2006. Rekayasa alat penghasil asap cair untuk produksi ikan asap. Jurnal Pasca Panen dan Bioteknologi Kelautan dan Perikanan. 1(1): 65-73.
Swastawati F. 2008. Quality and safety of smoked catfish (Aries talassinus) using paddy chaff and coconut shell liquid smoke. Journal of Coastal Development. 12(1): 47- 55.
Swastawati F, Herry BS, Dian W. 2014. Antimicrobial activity of corncobliquid smoke and its aplication to smokedmilkfish (Chanos chanos Forsk) using electric and mechanical oven. International Proceedings of Chemical, Biological and Environmental Engineering. 67: 109-113.
Ugoala CG, Ndukwe I. Audo TO. 2008. Comparison of fatty acids profile of some freshwater and marine fishes. International Journal of Food Safety. 10: 9-17.
Yuniarti WD, Sulistiyati TD dan Suprayitno E. 2013. Pengaruh suhu pengeringan vakum terhadap kualitas serbuk albumin ikan gabus (Ophiocephalus striatus). Jurnal Mahasiswa Teknologi Hasil Perikanan. 1(1): 1-9.
Yuwanti S. 2005. Asap cair sebagai pengawet alami pada bandeng presto. Agritech. 25(4): 36-40.
Zuraida I, Sukarno, Budijanto S. 2011. Antimicrobial activity of coconut shell liquid smoke (CS-LS) and its application on fish ball preservation. International Food Research Journal. 18: 405-410
[AOAC] Assosiation of Official Analytical Chemist. 2005. Official Methods of Analysis. Washington DC : Assosiation of Chemical Chemist.
Apituley DAN, Noor Z, Suparmo, Darmadji P. 2006. Oksidasi protein daging merah dan putih dari ikan tongkol putih (Thunnus sp.) oleh sistim katalis logam CuSO4-H2O2. Agritech. 25(4): 180-185.
Bayir A, Haliloglu HI, Sirkecioglu AN, Aras NM. 2006. Fatty acid composition in some selected marine fish spesies living in Turkish waters. Journal of the Science of Food and Agriculture. (86): 163-168.
Bortolomeazzi, Renzo, Nerina S, Rosanna T, Andrea. 2007. Comparative evaluation of the antioxidant capacity of smoke flavouring phenols by crocin bleaching inhibition, DPPH radical scavenging and oxidation potential. Food Chemistry. (100): 1481-1489.
Darmadji P. 2009. Teknologi asap cair dan aplikasinya pada pangan dan hasil pertanian. [Skripsi]. Yogyakarta (ID): Universitas Gadjah Mada.
[KKP] Kementrian Kelautan dan Perikanan. Dirjen Perikanan Tangkap. 2017. Volume produksi 10 omoditas utama di laut menurut provinsi. Jakarta (ID): Kementrian Kelautan dan Perikanan.
Ernawati, Purnomo H, Estiasih T. 2012. Efek antioksidan asap cair terhadap stabilitas oksidatif sosis ikan lele dumbo (Clarias gariepinus) selama penyimpanan. Jurnal Teknologi Pertanian. 13(2): 119- 124.
Jabeen F, Chaudhry AS. 2011. Chemical composition and fatty acid profiles of three freshwater fish species. Journal of Food Chemistry. 125: 991-996.
Karunarathna KAAU, Attygalle MVE, 2010. Nutritional evaluation in five species of tuna. Vidyodaya Journal of Sri Lanka. 15(1): 7-16.
Kay VM. 2017. Karakteristik kimia dan profil asam lemak tuna loin (Thunnus sp.) asap cair dengan penambahan bumbu lada hitam. [Skripsi]. Ambon (ID): Universitas Pattimura.
Kolade OY. 2015. Fatty acid profile investigation of blue whiting fish fresh from agbalata market Badagry, Lagost Waest Nigeria. Emergent Life Sciences. Research. 1(2): 20-25.
Leistner L. 2000. Basic aspects of food preservation by hurdle technology. International Journal of Food Microbiology. 55(1-3): 181-186.
Mousa RWH, Sheeren AN, Manal A, Mehani AHE, Rasha E. 2014. Nutrisional value and fatty acid composition of household cooking fish fatty acid profile using atherogemicity and thrombogemicity. Journal of Food Chemistry and Nutrition. 2(1): 27-41.
Nazemroaya S, Sahari MA, Rezaei M. 2009. Effect of frozen storage on fatty acid composition and changes in lipid content of Scomberomorus commersoni and Carcharhinus dussumieri. Journal Applied of Ichthyology. 25: 91-95.
Osman H, Suriah AR, Law EC. 2001. Fatti acid composition and cholesterol content of selected marine fish in Malaysian waters. Food Chemistry. 73:55-609.
Osman F, Jaswir I, Khaza’ai H, Hashim R. 2007. Fatty acid profiles of fin fish in Lengkawi Island, Malaysia. Journal of Oleo Science. 56: 107-113.
Pazos M, JM Gallardo, JL Torres and I Median. 2005. Activity of grape polyphones as inhibitors of the oxidation of fish lipids and frozen fish muscle. Food Chemistry. 92: 547-557.
Sari RN, Bagus SBU, Widianto TN. 2006. Rekayasa alat penghasil asap cair untuk produksi ikan asap. Jurnal Pasca Panen dan Bioteknologi Kelautan dan Perikanan. 1(1): 65-73.
Swastawati F. 2008. Quality and safety of smoked catfish (Aries talassinus) using paddy chaff and coconut shell liquid smoke. Journal of Coastal Development. 12(1): 47- 55.
Swastawati F, Herry BS, Dian W. 2014. Antimicrobial activity of corncobliquid smoke and its aplication to smokedmilkfish (Chanos chanos Forsk) using electric and mechanical oven. International Proceedings of Chemical, Biological and Environmental Engineering. 67: 109-113.
Ugoala CG, Ndukwe I. Audo TO. 2008. Comparison of fatty acids profile of some freshwater and marine fishes. International Journal of Food Safety. 10: 9-17.
Yuniarti WD, Sulistiyati TD dan Suprayitno E. 2013. Pengaruh suhu pengeringan vakum terhadap kualitas serbuk albumin ikan gabus (Ophiocephalus striatus). Jurnal Mahasiswa Teknologi Hasil Perikanan. 1(1): 1-9.
Yuwanti S. 2005. Asap cair sebagai pengawet alami pada bandeng presto. Agritech. 25(4): 36-40.
Zuraida I, Sukarno, Budijanto S. 2011. Antimicrobial activity of coconut shell liquid smoke (CS-LS) and its application on fish ball preservation. International Food Research Journal. 18: 405-410
Authors
LeiwakabessyJ., & WennoM. R. (2019). Penambahan asap cair mampu mempertahankan profil asam lemak ikan tuna kering blok. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(3), 520-525. https://doi.org/10.17844/jphpi.v22i3.29080
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Article Details
