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All Journal NIKe Jurnal Ilmiah Perikanan dan Kelautan | Fisheries and Marine Scientific Journal agriTECH Jurnal Sains dan Teknologi Pangan Jambura Journal of Animal Science Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jambura FIsh Processing Journal Jurnal Pendidikan dan Konseling Jurnal Bluefin Fisheries Research Review: Jurnal Ilmiah Multidisiplin Nanggroe: Journal Of Scholarly Service Nanggroe: Journal of Scholarly Service

Rahim Husain

Universitas Negeri Gorontalo

Author-ID : 3388056

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

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Komposisi Asam Lemak, Angka Peroksida, dan Angka TBA Fillet Ikan Kakap (Lutjanus sp) pada Suhu dan Lama Penyimpanan Berbeda Rahim Husain; Suparmo Suparmo; Eni Harmayani; Chusnul Hidayat
agriTECH Vol 37, No 3 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Fish has a high nutritional value and is a major food source in many countries. Fish lipid has a high content of polyunsaturated fatty acids (PUFAs), especially eicosapentaenoic acid (EPA; 20: 5n-3) and docosahexsanoic acid (DHA; 22: 6n-3). The objective of this research was to determine fatty acids composition of snapper (Lutjanus sp) fillet and its damage during the storage process. The results showed that total of the saturated fatty acids (SFA) increased from 4.35% to 25.55%, 28.06%, 32.73%, and 61.75% during storage at 0 °C, 10 °C, 20 °C, 30 °C, and 40 °C, respectively. Total mono-unsaturated fatty acids (MUFA) were 23.72%, 23.69%, 14.4%, 22.66%, and 29.4% at storage temperature of 0 °C, 10 °C, 20 °C, 30 °C, and 40 °C. Total PUFA decreased from 25.06% to 15.98%, 14.99%, 10.32%, and 8.84% at 0 °C, 10 °C, 20 °C, 30 °C, and 40 °C. Peroxide value, as primary peroxide of snapper fillet, increased about 10.60 times with an increased in storage temperature from 0 °C to 40 °C. Value of TBA increased 6.60 times with an increased in temperature from 0 °C to 40 °C during 45 days.ABSTRAKIkan memiliki nilai gizi tinggi dan merupakan sumber makanan utama di banyak negara. Lipid ikan memiliki kandungan tinggi asam tak jenuh ganda (Poly Unsaturated Fatty Acid, PUFA), terutama asam eikosapentanoat (EPA; 20:5n-3) dan asam docosahexsanoat (DHA; 22:6n-3). Penelitian ini bertujuan untuk mengetahui komposisi asam lemak fillet ikan kakap (Lutjanus sp) dan kerusakan akibat proses penyimpanan. Hasil analisis asam lemak jenuh (Saturated Fatty Acid, SFA) menunjukkan bahwa asam lemak jenuh meningkat dari 4,35% menjadi 25,55%, 28,06%, 32,73%, dan 61,75% selama penyimpanan pada 0 °C, 10 °C, 20 °C, 30 °C, dan 40 °C. Total asam lemak tak jenuh (Mono Unsaturated Fatty Acid, MUFA) adalah 23,72%, 23,69, 14,4%, 22,66%, dan 29,4% pada penyimpanan 0 °C, 10 °C, 20 °C, 30 °C, dan 40 °C. Sedangkan total PUFA turun dari 25,05% menjadi 15,98%, 14,99%, 10,32%, dan 8,84% pada penyimpanan 0 °C, 10 °C, 20 °C, 30 °C, dan 40 °C. Angka peroksida sebagai produk primer dari oksidasi fillet ikan kakap meningkat 10,6 kali dengan kenaikan suhu dari 0 °C sampai 40 °C. Angka TBA meningkat 6,6 kali dari suhu 0 °C ke suhu 40 °C pada lama penyimpanan 45 hari.Kata kunci: Komposisi asam lemak; fillet ikan kakap (Lutjanus sp); angka peroksida; angka TBA

Kinetika Oksidasi Minyak Ikan Tuna (Thunus sp) Selama Penyimpanan Rahim Husain; Suparmo Suparmo; Eni Harmayani; Chusnul Hidayat
agriTECH Vol 36, No 2 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Tuna fish oil (Thunnus sp) contains omega-3 fatty acids. It can be easily damaged by oxidation during storage. The rate of oxidation can be estimated by zero or first order of reaction. This research aimed to study the oxidation reaction during storage by determining the amount of activation energy (Ea) and constant change (k). The results showed that the value of k increases from 0.11 to 2.07 at a temperature 0 oC for the peroxide value while the numbers of TBA and acid number, respectively 0.041 increased 1.002, and k value of the acid number of 0.02 to 0.30 to 10, 20, 30 anda 40 oC. The activation energy (Ea) of oxidation reaction produced 50.07 Kj/mol.K peroxide value; 42.43 Kj/mol.K acid value and 57.69 Kj/mol.K. TBA value. The kinetic study showed an increasing oxidative deterioration of tuna fish (Thunnus sp) oil during storage by following the reactions of zero order or the reaction occurred slowly.ABSTRAKMinyak ikan tuna (Thunnus sp) mengandung asam lemak omega-3, sehingga mudah rusak akibat oksidasi selama penyimpanan. Kecepatan reaksi oksidasi dapat didekati melalui reaksi orde ke nol maupun orde pertama. Penelitian ini bertujuan untuk mempelajari reaksi oksidasi selama penyimpanan dengan menentukan besaran energi aktivasi (Ea) dan konstanta perubahan (k). Hasil menunjukkan bahwa nilai k meningkat dari 0,11 menjadi 2,07 pada suhu 0 oC untuk angka peroksida, angka TBA dan angka asam adalah 0,041 menjadi 1,002 dan 0,02 menjadi 0,30, yang terjadi pada suhu 10, 20, 30, dan 40 oC. Energi aktivasi (Ea) reaksi oksidasi yang menghasilkan angka peroksida 50,07 Kj/mol.K; angka asam 42,43 Kj/mol.K dan TBA 57,69 Kj/mol.K. Studi kinetika memperlihatkan bahwa terjadi peningkatan laju reaksi kerusakan oksidasi minyak ikan tuna (Thunus sp) selama penyimpanan dengan mengikuti reaksi orde ke nol atau reaksi berlangsung secara lambat.

Kinetika Oksidasi Protein Ikan Kakap (Lutjanus sp) Selama Penyimpanan Rahim Husain; Suparmo Suparmo; Eni Harmayani; Chusnul Hidayat
agriTECH Vol 37, No 2 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Fish protein is oxidased easily during storage. The oxidation reaction rate can be approached through the order to zero or first order. The objective of this research was to study the oxidation rate during storage by determining the amount of activation energy (Ea) and constant change (k). The results showed that the increased of temperature storage from 0 °C to 40oC can increased the k value from 0.0617 to 0.311. The carbonyl content of red snapper protein isolate can be increased to higher level as storage temperature increase to 40 °C with higher level increase at higher temperature. The activation energy of oxidation reactions that cause oxidation of the protein is 42.015 Kj/mol.K to zero order. Kinetics increase in protein carbonyls: the higher the temperature storage protein isolate red snapper (Lutjanus sp), the greater the value of a constant (k) is obtained. Kinetics studies show that an increase in the rate of reaction of oxidative damage fish protein (Lutjanus sp) during storage by following zero order reactions. ABSTRAKProtein ikan mudah rusak akibat oksidasi selama penyimpanan. Kecepatan reaksi oksidasi dapat didekati melalui orde ke nol maupun orde pertama. Penelitian ini bertujuan untuk mempelajari oksidasi selama penyimpanan dengan menentukan besaran energi aktivasi (Ea) dan konstanta perubahan (k). Hasil menunjukkan bahwa nilai k meningkat dari 0,0617 menjadi 0,311 dengan peningkatan suhu dari 0 °C ke 40 °C. Energi aktivasi reaksi oksidasi yang menyebabkan terjadinya oksidasi protein adalah 42,015 Kj/mol.K untuk orde nol. Kinetika peningkatan protein karbonil: semakin tinggi suhu penyimpanan protein ikan kakap (Lutjanus sp) semakin besar nilai konstanta (k) yang diperoleh. Studi kinetika juga memperlihatkan bahwa peningkatan laju reaksi kerusakan oksidasi protein ikan kakap (Lutjanus sp) selama penyimpanan mengikuti reaksi orde ke nol atau reaksi berjalan lambat.

Co-Authors Alkhamdan, Taufik Anton Kaharu Asri Silvana Naiu Berni Idji Chusnul Hidayat Chusnul Hidayat Chusnul Hidayat Dama, Anggun Debriwanti Kakoe Djailani, Fernandy M. Djainudin Djafar Djano, Fazran Dunggio, Mohamad Faisal Elu, Megawati Eni Harmayani Eni Harmayani Eni Harmayani Faiza A Dali Fitriyanti Musa Fitriyanto Yusuf Humalangi, Siti Marwah Lukman Mile Nabila Salsabila Umar Nikmawatisusanti Yusuf Pasi, Sri Oktaviani Rieny Sulistijowati Rita Marsuci Harmain Saman, Satar Sartika Damisi Sri Rahayu Kalaka Stirman, Muh Rizki Suherman, Sutianto Pratama Sukti Nurman Ilham Suparmo Suparmo Suparmo Suparmo Suparmo Suparmo Tuba, Yulianti Tumanduk, Nova Wiranto, Adi Yapanto, Lis M Yeni Talib Zulkifli Lahinta

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