Integrasi Sentrifugasi Suhu Rendah dengan Optimasi Ekstraksi Enzimatis Minyak Mata Tuna menggunakan Response Surface Methodology
Integration of Low Temperature Centrifugation with Optimization of Tuna Eye Oil Enzymatic Extraction Using Response Surface Methodology
DOI:
https://doi.org/10.17844/jphpi.v24i3.36652Kata Kunci:
asam lemak omega-3, hidrolisis enzimatis, mata tuna, response surface methodology, stuntingAbstrak
Mata tuna yang kaya akan asam lemak omega-3 eicosapentaenoic acid dan docosahexaenoic acid dapat diperoleh dengan ekstraksi suhu rendah tetapi rendemen yang diperoleh belum maksimal. Nilai rendemen minyak mata tuna dapat ditingkatkan dengan hidrolisis enzimatis. Response surface methodology (RSM) dapat membantu menganalisis pengaruh faktor-faktor terhadap respon untuk mengoptimalkan kondisi hidrolisis enzimatis. Tujuan penelitian ini adalah maksimalisasi rendemen minyak, menentukan kondisi optimum ekstraksi enzimatis minyak mata tuna dengan faktor konsentrasi papain dan waktu hidrolisis yang berbeda menggunakan permodelan central composite design-face centered (CCDFC) pada RSM, dan determinasi karakteristik minyak. Kondisi hasil validasi optimum hidrolisis enzimatis minyak mata tuna menghasilkan nilai rendemen 11,24±0,09% pada konsentrasi 1,02% enzim papain selama 3 jam. Kandungan EPA dan DHA minyak mata tuna pada kondisi optimum tergolong sangat tinggi yaitu 6,02% EPA dan 30,30% DHA dari 99,90% total asam lemak yang teridentifikasi.
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