Efektivitas metode kristalisasi suhu rendah dan urea dalam pembuatan konsentrat omega-3 ikan tuna (Thunnus sp.) Effectiveness of low temperature crystallization and urea methods in manufacturing omega-3 concentrate from tuna (Thunnus sp.)
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Accepted
24 October 2024
Published
25 October 2024
Keywords:
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fatty acid, fish oil, iodine number, saturated fatty acid, unsaturated fatty acid
Abstract
The demand for fish oil in Indonesia has increased; however, its production has not yet been met. Fish oil circulating in the market is still in the form of pure fish oil, which is not good for health because it contains high levels of saturated fatty acids. Therefore, fish oil has the potential to be developed into an omega-3 concentrate by removing components other than omega-3 that are not beneficial for health. The method of developing fish oil products in the form of omega-3 concentrates using low-temperature and urea crystallization methods is still not optimal. Therefore, this study aimed to evaluate the low-temperature crystallization and urea crystallization methods using the iodine number parameter and the increase in total omega-3 fatty acids in the production of tuna fish omega-3 concentrate. The urea crystallization method produces a better-quality omega-3 concentrate compared to the low-temperature crystallization method. The urea crystallization method with a 2:1 ratio can increase the proportion of unsaturated fatty acids to saturated fatty acids in the omega-3 concentrate by 25.17:1. Testing with the urea crystallization method at a 2:1 ratio has an iodine number of 495.89±70.45% and an increase in total omega-3 fatty acids of 316.34%, equivalent to 4.16 times higher than crude oil.
References
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Homayooni, B., 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.
Islam, M. A., Amin, M. N., Siddiqui, S. A., Hossain, M. P., Sultana, F., & Kabir, M., R. (2019). Trans fatty acids and lipid profile: a serious risk factor to cardiovascular disease, cancer and diabetes. Diabetes Metab. Syndr. Clin. Res. Rev. 13(2), 1643-1647. https://doi.org/10.1016/j.dsx.2019.03.033.
Ketaren, S. (2012). Pengantar Teknologi Minyak dan Lemak Pangan. Depok. UI Press.
[KKP] Kementerian Kelautan dan Perikanan. (2022). Produktivitas Perikanan Indonesia.
Magallanes, L. M., Tarditto, L. V., Grosso, N. R., Pramparo, M. C., & Gayol, M. F. (2018). Highly concentrated omega-3 fatty acid ethyl esters by urea complexation and molecular distillation. Journal of the Science of Food and Agriculture. 99(2), 877–884. https://doi.org/10.1002/jsfa.9258.
Maulana, I. T, Sukraso, & Damayanti, S. (2014). Kandungan asam lemak dalam minyak ikan Indonesia. Jurnal Ilmu dan Teknologi Kelautan Tropis, 6(1), 121–130.
Pratiwi DR. 2021. Analisis hubungan kausalitas pertumbuhan ekonomi, konsumsi energi, dan emisi CO2 di Indonesia pada periode 1980-2019. Jurnal Budget. 6(1):17–35.
Raharjo, E. K. (2022). Pengaruh rasio pelarut dalam pembuatan konsentrat omega-3 ikan tuna (Thunnus sp.) dengan kristalisasi suhu rendah. [Skripsi]. Institut Pertanian Bogor.
Shahidi, F., & Wanasundara, U.N. (1998). Omega-3 fatty acid concentrates: nutritional aspects and production technologies. Trends in Food Science and Technology, 9(6), 230–240. https://doi.org/10.1016/S0924-2244(98)00044-2.
Suriani, N. W., Lawalata, H. J., & Komansilan, A. (2014). Urea crystallization on the concentrate making of omega-3 fatty acid from oil of tuna fish (Thunnus Sp.) canning byproduct. International Journal of PharmTech Research, 6(7), 1981–1990.
Suseno, S. H., Jacoeb, A. M., Nugraha, R., & Salia. (2021). Bleaching optimization of tuna (Thunnus sp.) oil using response surface methodology. Food Research, 5(6), 92–103. https://doi.org/10.26656/fr.2017.5(6).099.
Suseno, S. H., Rizkon, A. K., Jacoeb, A. M., Nurjanah., & Supinah, P. (2020). Ekstraksi dry rendering dan karakterisasi minyak ikan patin (Pangasius sp.) hasil samping industri filet di Lampung. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(1), 38–46. https://doi.org/10.17844/jphpi.v23i1.30722.
Suseno, S. H., Tajul, A. Y., Nadiah, W. A., Noor, A. F. (2012). Improved of color properties on Sardinella lemuru oil during adsorbent refining using magnesol XL. International Food Research Journal, 19(4), 1383–1386.
Suseno, S. H., Tajul, A. Y., Nadiah, W. A., Noor, A. F. (2011). Improving the quality of lemuru (Sardinella lemuru) oil using magnesol XL filter aid. International Food Research Journal, 18, 255–264.
Wanasundara, U. N., & Shahidi, F. (1999). Concentration of omega 3-polyunsaturated fatty acids of seal blubber oil by urea complexation: optimization of reaction conditions. Food Chemistry, 85(6), 41–49. https://doi.org/10.1016/S0308 8146(98)00153-8.
Yulianto, A. (2023). Optimalisasi proses transesterifikasi minyak ikan tuna (Thunnus sp.) menggunakan Response Surface Method dan uji kestabilan produk etil esternya. [Tesis]. Institut Pertanian Bogor.
Yulianto, A., Suseno, S. H., Nugraha, R. (2022). Etil ester minyak ikan tuna sebagai bahan penyediaan suplemen omega-3 menggunakan perlakuan NaOH dan suhu. Jurnal Pengolahan Hasil Perikanan Indonesia, 25(2), 294–306. https://doi.org/10.17844/jphpi.v25i2.40547.
Ahmadi, K. G. S., & Estiasih, T. (2011). Kristalisasi pelarut suhu rendah pada pembuatan fraksi kaya vitamin e mengandung tokotrienol dari distilat asam lemak minyak sawit. Jurnal Teknologi dan Industri Pangan, 22(2), 142–149.
Andriyani, P., Nurhayati, T., & Suseno, S. H. (2017). Pengaruh oksidatif minyak ikan sardin untuk pangan. Jurnal Pengolahan Hasil Perikanan Indonesia, 20(2), 275-285. https://doi.org/10.17844/jphpi.v20i2.17908.
[AOAC] Association of Official Analytical Chemists. (2012). Official methods of analysis of the Association of Analytical Chemist. 19th edition. Washington DC [US]. Association of Official Analytical Chemists Inc.
[AOAC] Association of Official Analytical Chemists. (2005). Official Method of Analysis of the Association of Official Analytical of Chemist. Arlington. Virginia (US): The AOAC Inc.
[AOCS] American Oil Chemists Society. (1998). Official Method Recommended Practices of the American Oil Chemists Society 5th ed. Campaign (US): AOCS Press.
Apituley, D. A. N., Sormin, R. B. D., Nanlohy, E. E. E. M. (2020). Karakteristik dan profil asam lemak minyak ikan dari kepala dan tulang ikan tuna (Thunnus albacares). AGRITEKNO: Jurnal Teknologi, 9(1), 10-19. https://doi.org/ 10.30598/jagritekno.2020.9.1.10.
Bija, S., Suseno, S. H., & Uju. (2016). Pemurnian minyak ikan sardin dengan tahapan degumming dan netralisasi. Jurnal Pengolahan Hasil Perikanan Indonesia, 20(1), 143–152.
[BSN] Badan Standardisasi Nasional. (2018). SNI 8392.1-2018 tentang Penentuan Kadar Asam Lemak Bebas dengan Metode Titrasi Alkalimetri. Jakarta: Badan Standardisasi Nasional.
[BSN] Badan Standardisasi Nasional. (2018). SNI 8392.2-2018 tentang Penentuan Bilangan Peroksida pada Minyak Ikan dengan Metode Titrasi Iodometri. Jakarta: Badan Standardisasi Nasional.
[BSN] Badan Standardisasi Nasional. (2018). SNI 8392.3-2018 tentang Penentuan Bilangan p-anisidin. Jakarta: Badan Standardisasi Nasional.
[BSN] Badan Standardisasi Nasional. (2018). SNI 8467:2018 tentang Minyak Ikan Murni (Refined Fish Oil)-Syarat Mutu Dan Pengolahan. Jakarta: Badan Standardisasi Nasional.
[CAC] Codex Alimentarius Commission. (2021). Standard for Fish Oils, CXS 329 2017, Adopted in 2017, Amended in 2021.
Chamidah. A., & Wicaksono, A. (2021). Pembuatan konsentrat omega-3 dari minyak hati hiu botol dengan metode kristalisasi urea. Jurnal Perikanan Universitas Gadjah Mada, 23(2), 119–125. https://doi.org/10.22146/jfs.60352.
Ciriminna, R., Meneguzzo, F., Delisi, R., & Pagliaro, M. (2017). Enhancing and improving the extraction of omega-3 from fish oil. Sustainable Chemistry and Pharmacy, 5, 54–59. https://doi.org/10.1016/j.scp.2017.03.001.
Dari, D. W., Astawan, M., Wulandari, N., & Suseno, S. H. (2017). Karakterisasi minyak ikan sardine (Sardinella sp.) hasil pemurnian bertingkat. Jurnal Pengolahan Hasil Perikanan. 20(3), 456–467. https://doi.org/10.17844/jphpi.v20i3.19766.
Estiasih, T. (2009). Fish Oil: Technology and Implementation for Food and Health. Yogyakarta. Graha Ilmu.
Estiasih T. (2010). Optimasi kristalisasi urea pada pembuatan konsentrat asam lemak -3 dari minyak hasil samping penepungan ikan lemuru (Sardinella longiceps). Jurnal Teknologi Pertanian, 11(1), 37–46.
Estiasih, T., Ahmadi, K., Nisa, F. C., & Kusumastuti, F. (2009). Optimasi kondisi pemurnian asam lemak omega-3 dari minyak hasil samping penepungan tuna (Thunnus sp) dengan kristalisasi urea. Jurnal Teknologi dan Industri Pangan, 20(2), 135–142.
Giacobbe, J., Benoiton, B., Zunszain, P., Pariante, C. M., & Borsini, A. (2020). The anti inflammatory role of omega-3 polyunsaturated fatty acids metabolites in pre clinical models of psychiatric, neurodegenerative, and neurological disorders. Frontiers in Psychiatry, 11(122), 1-13. https://doi.org/10.3389/fpsyt.2020.00122.
Homayooni, B., 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.
Islam, M. A., Amin, M. N., Siddiqui, S. A., Hossain, M. P., Sultana, F., & Kabir, M., R. (2019). Trans fatty acids and lipid profile: a serious risk factor to cardiovascular disease, cancer and diabetes. Diabetes Metab. Syndr. Clin. Res. Rev. 13(2), 1643-1647. https://doi.org/10.1016/j.dsx.2019.03.033.
Ketaren, S. (2012). Pengantar Teknologi Minyak dan Lemak Pangan. Depok. UI Press.
[KKP] Kementerian Kelautan dan Perikanan. (2022). Produktivitas Perikanan Indonesia.
Magallanes, L. M., Tarditto, L. V., Grosso, N. R., Pramparo, M. C., & Gayol, M. F. (2018). Highly concentrated omega-3 fatty acid ethyl esters by urea complexation and molecular distillation. Journal of the Science of Food and Agriculture. 99(2), 877–884. https://doi.org/10.1002/jsfa.9258.
Maulana, I. T, Sukraso, & Damayanti, S. (2014). Kandungan asam lemak dalam minyak ikan Indonesia. Jurnal Ilmu dan Teknologi Kelautan Tropis, 6(1), 121–130.
Pratiwi DR. 2021. Analisis hubungan kausalitas pertumbuhan ekonomi, konsumsi energi, dan emisi CO2 di Indonesia pada periode 1980-2019. Jurnal Budget. 6(1):17–35.
Raharjo, E. K. (2022). Pengaruh rasio pelarut dalam pembuatan konsentrat omega-3 ikan tuna (Thunnus sp.) dengan kristalisasi suhu rendah. [Skripsi]. Institut Pertanian Bogor.
Shahidi, F., & Wanasundara, U.N. (1998). Omega-3 fatty acid concentrates: nutritional aspects and production technologies. Trends in Food Science and Technology, 9(6), 230–240. https://doi.org/10.1016/S0924-2244(98)00044-2.
Suriani, N. W., Lawalata, H. J., & Komansilan, A. (2014). Urea crystallization on the concentrate making of omega-3 fatty acid from oil of tuna fish (Thunnus Sp.) canning byproduct. International Journal of PharmTech Research, 6(7), 1981–1990.
Suseno, S. H., Jacoeb, A. M., Nugraha, R., & Salia. (2021). Bleaching optimization of tuna (Thunnus sp.) oil using response surface methodology. Food Research, 5(6), 92–103. https://doi.org/10.26656/fr.2017.5(6).099.
Suseno, S. H., Rizkon, A. K., Jacoeb, A. M., Nurjanah., & Supinah, P. (2020). Ekstraksi dry rendering dan karakterisasi minyak ikan patin (Pangasius sp.) hasil samping industri filet di Lampung. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(1), 38–46. https://doi.org/10.17844/jphpi.v23i1.30722.
Suseno, S. H., Tajul, A. Y., Nadiah, W. A., Noor, A. F. (2012). Improved of color properties on Sardinella lemuru oil during adsorbent refining using magnesol XL. International Food Research Journal, 19(4), 1383–1386.
Suseno, S. H., Tajul, A. Y., Nadiah, W. A., Noor, A. F. (2011). Improving the quality of lemuru (Sardinella lemuru) oil using magnesol XL filter aid. International Food Research Journal, 18, 255–264.
Wanasundara, U. N., & Shahidi, F. (1999). Concentration of omega 3-polyunsaturated fatty acids of seal blubber oil by urea complexation: optimization of reaction conditions. Food Chemistry, 85(6), 41–49. https://doi.org/10.1016/S0308 8146(98)00153-8.
Yulianto, A. (2023). Optimalisasi proses transesterifikasi minyak ikan tuna (Thunnus sp.) menggunakan Response Surface Method dan uji kestabilan produk etil esternya. [Tesis]. Institut Pertanian Bogor.
Yulianto, A., Suseno, S. H., Nugraha, R. (2022). Etil ester minyak ikan tuna sebagai bahan penyediaan suplemen omega-3 menggunakan perlakuan NaOH dan suhu. Jurnal Pengolahan Hasil Perikanan Indonesia, 25(2), 294–306. https://doi.org/10.17844/jphpi.v25i2.40547.
Authors
Suseno S. H., Ramadhan W., Rakhmawati I. A. I., Marhamah A. S. R., & Salimah H. A. (2024). Efektivitas metode kristalisasi suhu rendah dan urea dalam pembuatan konsentrat omega-3 ikan tuna (Thunnus sp.): Effectiveness of low temperature crystallization and urea methods in manufacturing omega-3 concentrate from tuna (Thunnus sp.). Jurnal Pengolahan Hasil Perikanan Indonesia, 27(10), 975-989. https://doi.org/10.17844/jphpi.v27i10.56007
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