Karakteristik Kimiawi Enkapsulasi Minyak Ikan Berbahan Baku Patin dan Hiu dengan Penambahan Minyak Sawit Merah Chemical Characteristics of Encapsulated Fish Oil from Pangasius and Shark with The Addition of Red Palm Oil
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Published
31 August 2020
Keywords:
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competitiveness, combination, fish oil, catdish, red palm
Abstract
Catfish and shark oil are fishery products that contain lots of fatty acids for health. The addition of red palm oil also has the potential to increase the fatty acid content of the product. This study aims to determine the best concentration of red palm oil in the fish oil encapsulation formulation. This research method includes fish oil encapsulation formulation with the addition of red palm oil treatment, testing the characteristics of fish oil including the peroxide number, free fatty acids, daniodic acid numbers, and fatty acids using Gas Chromatography (GC). The results showed that the F2 formula with the addition of 30% palm oil was the best formula favored by consumers in terms of color, taste, and smell. Formula F2 also has fatty acid values of SFA, MUFA and PUFA, namely palmitic acid 22.03%, oleic acid 32.71% and linoleic acid 31.84%. Formula F2 can be developed into functional products for health supplements
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Astiana I, Nurjanah, Suwandi R, Suryani AA, Hidayat T. Pengaruh penggorengan belut sawah (Monopterus albus) terhadap komposisi asam amino, asam lemak, kolesterol dan mineral. Depik. 4(1):49-57
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Babadzhanov AS, Abdusamatova N, Yusupova FM, Faizullaeva N, Mezhlumyan LG, Malikova MKh. Chemical composition of Spirulina platensis cultivated in Uzbekistan. Chemistry of Natural Compounds 40, 276–279 (2004).
Baken, Dilli, Fettah, Kabatas. 2014. The influence of fish-oil lipid emulsions on retinopathy of prematurity in very low birth weight infants: A randomized controlled tria. Journal Early Human Development. 90:27–31.
Bija S, Suseno SH, Uju. 2016. Pemurnian minyak ikan sarden dengan tahapan degumming dan netralisasi. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(1): 143-152.
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Graikou K, Suzanne K, Nektarios A, George S, Niki C, Efstathios G, Ionna C. 2011. Chemical analysis of greek pollen-antioxidant, antimicrobial and proteasome activation properties. Journal Chemistry. 5(33):1-9.
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Huli LO, Suseno SH, Santoso J. 2014. Kualitas minyak ikan dari kulit ikan swangi. Jurnal Pengolahan Hasil Perikanan Indonesia. 17(3): 233-242.
Hulu DPC, Suseno SH, Uju. 2017. Peningkatan minyak ikan sardin dengan degumming menggunakan larutan NaCl. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(1): 199-210.
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Jacoeb AM, Nurjanah, Hidayat T, Perdiansyah R. 2020. Komposisi kimia dan profil asam lemak ikan layur segar penyimpanan suhu dingin. Jurnal Pengolahan Hasil Perikanan Indonesia. 23(1): 147-157.
Jacoeb AM, Suptijah P, Kristantina WA. 2015. Komposisi asam lemak, kolesterol, dan deskripsi jaringan fillet ikan kakap merah segar dan goreng. Jurnal Pengolahan Hasil Perikanan Indonesia. 18(1): 98-107.
Juniaty T, Balittri. 2012. Kenari (Canarium indicium) sebagai sumber omega-3, omega-6 dan omega-9. Warta Penelitian dan Pengembangan Tanaman Industri. 18 (1): 8.
Kamini, Suptijah P, Santoso J, Suseno SH. 2016. Ektraksi dry rendering dan karakterisasi minyak ikan dari lemak jeroan hasil samping pengolahan salai patin siam (Pangasius hypothalmus). Jurnal Pengolahan Hasil Perikanan Indonesia. 19(3): 196-205.
Ketaren, S. 2005.Minyak Dan Lemak Pangan.Jakarta(ID): Penerbit Universitas Indonesia.
Nurilmala M, Suptijah P, Subagja Y, Hidayat T. 2014. Pemanfaatan dan fortifikasi ikan patin pada snack esktrusi. Jurnal Pengolahan Hasil Perikanan Indonesia. 17(2): 175-185
Nurjanah, Suseno SH, Hidayat T, Ekawati Y, Paramudhita P, Arifianto. 2015. Change Composisition chemical of skipjack tuna due to frying process. International Food Research Journal. 2(5): 2093-2102.
Nurjanah, Jacoeb AM, Hidayat T, Ulma RN, Puspitasari, Hidayat T. 2014. Komposisi kimia kupang merah (Musculista senhausia) segar dan rebus. Depik. 3(3): 241- 249
Olguin EJ, Hernandez B, Araus A, Camacho R, Gonzalez R, Ramirez ME, Galicia S, Mercado G. 1994. Simultaneous high-biomass protein production and nutrient removal using Spirulina platensis in seawater supplemented with anaerobic rffluents. World Journal of Microbiolgy and Biotechnology. 10: 576-578.
Poernomo D. 1995. Peran Skualen dan Skualen dalam Bidang Kesehatan. Bulletin THP. (1) No.1
Raja R, Hemaiswarya S, Kumar A, Sridhar NS, Rengsamy R. 2008. A perspective on biotechnlogical potential of microalgae.Critical Reviews in Microbiology. 34: 34-77.
Schuchardt JP, Huss M, Stauss-Grabo M, Hahn A. 2010. Significance of long-chain polyunsaturated fatty acids (PUFA) for the development and behaviour of children. Journal Nutrition. 169(2): 149-164
Steel RGD, Torie JH. 1993. Prinsip dan Prosedur Statistika Suatu Pendekatan Biometrik. Ed ke-3. Sumantri B, penerjemah. Jakarta (ID): Gramedia Pustaka Utama. Terjemahan dari: Principle and Procedure of Statistics.
Syahrul, Irasari, Astawan M. 2013. Ekstraksi minyak kaya asam lemak omega-9 dari limbah fillet ikan patin sebagai komponen pangan fungsional dan aplikasinya pada produk pangan. JurnaL Bernas. 9(1): 27- 32.
Tokusoglu O, Unal MK. 2003. Biomass nutrient profiles of three microalgae: Spirulina platensis, Chlorella vulgaris, and Isochrisis galbana. Journal of Food Science. 68(4): 1144-1148.
Vannucini S. 1999. Shark Utilization, Marketing and Trade. FAO Fisheries Technical Paper T389, Rome. 470 pg. ISBN: 9251043612
Widjaja E, Utomo BN. 2007. Produk samping kelapa sawit sebagai bahan pakan alternatif di Kalimantan Tengah: Pengaruh pemberian solid terhadap kandungan kolesterol, asam lemak dan vitamin A pada ayam broiler. Jurnal Ilmu Ternak dan Veteriner. 12(1): 16-21.
Wresdiyati T, Asturi S, Irvan M, Astawan M. 2010. The profile of antioxidant superoxide dismutase (sod) in liver of isoflavone, zn, and vitamin e-treated rats. Media Kedokteran Hewan. 26(2): 98-105
Abdullah A, Nurjanah, Hidayat T, Yusefi Y. 2013. Profil asam amino dan asam lemak kerang bulu (Anadara antiquata). Jurnal Pengolahan Hasil Perikanan Indonesia. 16(2): 159-167.
Abdullah A, Nurjanah, Hidayat T, Aji DU. 2015. Fatty acid profile of jellyfish (Aurelia aurita) as a source raw material of aquatic result rich benefit. International Journal of Chemical and Biomolecular Science. 1(1): 12-16
Aidos I, Schelvus-Smit R, Veldnan MB, Luten J, Padt AVD, Broom RM. 2003. Chemical and sensory evaluation of crude oil extracted from herring by-product from different processing operations. Journal of Agricultural and Food Chemistry 50:1897– 1903
Astiana I, Nurjanah, Suwandi R, Suryani AA, Hidayat T. Pengaruh penggorengan belut sawah (Monopterus albus) terhadap komposisi asam amino, asam lemak, kolesterol dan mineral. Depik. 4(1):49-57
[BSN] Badan Standardisasi Nasional. 2011. Petunjuk Pengujian Sensori dan atau Sensori pada Produk Perikanan SNI 2346: 2011. Jakarta (ID): Badan Standardisasi Nasional.
Babadzhanov AS, Abdusamatova N, Yusupova FM, Faizullaeva N, Mezhlumyan LG, Malikova MKh. Chemical composition of Spirulina platensis cultivated in Uzbekistan. Chemistry of Natural Compounds 40, 276–279 (2004).
Baken, Dilli, Fettah, Kabatas. 2014. The influence of fish-oil lipid emulsions on retinopathy of prematurity in very low birth weight infants: A randomized controlled tria. Journal Early Human Development. 90:27–31.
Bija S, Suseno SH, Uju. 2016. Pemurnian minyak ikan sarden dengan tahapan degumming dan netralisasi. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(1): 143-152.
Ciferri O. 1983. Spirulina, the edible microorganism. Microbiology Reviews. 47(4): 551-578.
Dari DW, Astawan M, Wulandari N, Suseno SH. 2017. Karakterisasi minyak ikan sardin (Sardinella sp.) hasil pemurnian bertingkat. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(3): 456-46.
Dewita, Syahrul, Isnaini. 2011. Pemanfaatan konsentrat protein ikan patin untuk pembuatan biskuit dan snack. Jurnal Pengolahan Hasil Perikanan Indonesia. 17(1) : 30 - 34
Dewita, Syahrul. 2012. Pola penerimaan anak sekolah terhadap produk makanan jajanan berbahan baku konsentrat protein ikan baung (Hemibagrus nemurus) di Kabupaten Kampar, Riau. Jurnal Pengolahan Hasil Perikanan Indonesia. 15 (3): 216 - 222.
Dewita, Syahrul. 2014. Diversifikasi dan fortifikasi produk olahan berbasis ikan sebagai produk unggulan daerah Riau. Jurnal Pengolahan HasiPerikanan Indonesia. 20(3): 156 - 164.
Faldt P, Dan B, Bergenstahl. 1995. Fat encapsulation in spray dried powders. Journal of the American Oil Chemists' Society. 72: 171 – 176.
Graikou K, Suzanne K, Nektarios A, George S, Niki C, Efstathios G, Ionna C. 2011. Chemical analysis of greek pollen-antioxidant, antimicrobial and proteasome activation properties. Journal Chemistry. 5(33):1-9.
Haryati K, Suseno SH, Nurjanah. 2017. Minyak ikan sardin hasil sentrifugasi dan adsorben untuk emulsi. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(1): 84-94.
Huli LO, Suseno SH, Santoso J. 2014. Kualitas minyak ikan dari kulit ikan swangi. Jurnal Pengolahan Hasil Perikanan Indonesia. 17(3): 233-242.
Hulu DPC, Suseno SH, Uju. 2017. Peningkatan minyak ikan sardin dengan degumming menggunakan larutan NaCl. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(1): 199-210.
[IFOS] International Fish Oil Standard. 2014. Fish Oil Purity Standars. www.Omegavia. com/best [3 Februari 2018].
Insani SA, Jacoeb AM, Suseno SH. 2017. Karakteristik squalene minyak hati ikan cucut hasil produksi industri rumah tangga, pelabuhan ratu. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(3): 494- 504.
Jacoeb AM, Nurjanah, Hidayat T, Perdiansyah R. 2020. Komposisi kimia dan profil asam lemak ikan layur segar penyimpanan suhu dingin. Jurnal Pengolahan Hasil Perikanan Indonesia. 23(1): 147-157.
Jacoeb AM, Suptijah P, Kristantina WA. 2015. Komposisi asam lemak, kolesterol, dan deskripsi jaringan fillet ikan kakap merah segar dan goreng. Jurnal Pengolahan Hasil Perikanan Indonesia. 18(1): 98-107.
Juniaty T, Balittri. 2012. Kenari (Canarium indicium) sebagai sumber omega-3, omega-6 dan omega-9. Warta Penelitian dan Pengembangan Tanaman Industri. 18 (1): 8.
Kamini, Suptijah P, Santoso J, Suseno SH. 2016. Ektraksi dry rendering dan karakterisasi minyak ikan dari lemak jeroan hasil samping pengolahan salai patin siam (Pangasius hypothalmus). Jurnal Pengolahan Hasil Perikanan Indonesia. 19(3): 196-205.
Ketaren, S. 2005.Minyak Dan Lemak Pangan.Jakarta(ID): Penerbit Universitas Indonesia.
Nurilmala M, Suptijah P, Subagja Y, Hidayat T. 2014. Pemanfaatan dan fortifikasi ikan patin pada snack esktrusi. Jurnal Pengolahan Hasil Perikanan Indonesia. 17(2): 175-185
Nurjanah, Suseno SH, Hidayat T, Ekawati Y, Paramudhita P, Arifianto. 2015. Change Composisition chemical of skipjack tuna due to frying process. International Food Research Journal. 2(5): 2093-2102.
Nurjanah, Jacoeb AM, Hidayat T, Ulma RN, Puspitasari, Hidayat T. 2014. Komposisi kimia kupang merah (Musculista senhausia) segar dan rebus. Depik. 3(3): 241- 249
Olguin EJ, Hernandez B, Araus A, Camacho R, Gonzalez R, Ramirez ME, Galicia S, Mercado G. 1994. Simultaneous high-biomass protein production and nutrient removal using Spirulina platensis in seawater supplemented with anaerobic rffluents. World Journal of Microbiolgy and Biotechnology. 10: 576-578.
Poernomo D. 1995. Peran Skualen dan Skualen dalam Bidang Kesehatan. Bulletin THP. (1) No.1
Raja R, Hemaiswarya S, Kumar A, Sridhar NS, Rengsamy R. 2008. A perspective on biotechnlogical potential of microalgae.Critical Reviews in Microbiology. 34: 34-77.
Schuchardt JP, Huss M, Stauss-Grabo M, Hahn A. 2010. Significance of long-chain polyunsaturated fatty acids (PUFA) for the development and behaviour of children. Journal Nutrition. 169(2): 149-164
Steel RGD, Torie JH. 1993. Prinsip dan Prosedur Statistika Suatu Pendekatan Biometrik. Ed ke-3. Sumantri B, penerjemah. Jakarta (ID): Gramedia Pustaka Utama. Terjemahan dari: Principle and Procedure of Statistics.
Syahrul, Irasari, Astawan M. 2013. Ekstraksi minyak kaya asam lemak omega-9 dari limbah fillet ikan patin sebagai komponen pangan fungsional dan aplikasinya pada produk pangan. JurnaL Bernas. 9(1): 27- 32.
Tokusoglu O, Unal MK. 2003. Biomass nutrient profiles of three microalgae: Spirulina platensis, Chlorella vulgaris, and Isochrisis galbana. Journal of Food Science. 68(4): 1144-1148.
Vannucini S. 1999. Shark Utilization, Marketing and Trade. FAO Fisheries Technical Paper T389, Rome. 470 pg. ISBN: 9251043612
Widjaja E, Utomo BN. 2007. Produk samping kelapa sawit sebagai bahan pakan alternatif di Kalimantan Tengah: Pengaruh pemberian solid terhadap kandungan kolesterol, asam lemak dan vitamin A pada ayam broiler. Jurnal Ilmu Ternak dan Veteriner. 12(1): 16-21.
Wresdiyati T, Asturi S, Irvan M, Astawan M. 2010. The profile of antioxidant superoxide dismutase (sod) in liver of isoflavone, zn, and vitamin e-treated rats. Media Kedokteran Hewan. 26(2): 98-105
Authors
Dewita, Syahrul, HidayatT., & FauziM. (2020). Karakteristik Kimiawi Enkapsulasi Minyak Ikan Berbahan Baku Patin dan Hiu dengan Penambahan Minyak Sawit Merah: Chemical Characteristics of Encapsulated Fish Oil from Pangasius and Shark with The Addition of Red Palm Oil. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(2), 342-351. https://doi.org/10.17844/jphpi.v23i2.32365
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