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
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 selama penyimpanan mengikuti reaksi orde ke nol atau reaksi berjalan lambat.Kata kunci: Energi aktivasi; protein ikan; kinetika reaksi ordo nol; reaksi orde pertama ABSTRACT 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 40 o C 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 during storage by following zero order reactions.Keywords: Activation energy; fish protein; kinetics reaction of zero order; first-order reaction PENDAHULUANProtein ikan mempunyai nilai ekonomi tinggi bagi industri ikan, memperbaiki stabilitas dan fungsional dari produk ikan. Protein ikan dalam bentuk konsentrat telah digunakan sebagai suplementasi bahan pangan berprotein rendah untuk golongan rawan gizi (Wang dkk., 2010). Menurut Mercier dkk. (2011) penelitian oksidasi protein relatif baru dan pembentukan karbonil merupakan salah satu perubahan yang paling menonjol dalam protein teroksidasi.
Penelitian ini bertujuan untuk mengetahui mutu ikan Selar (Caranx Leptolepis) segar yang dilumuri bubuk buah Cengkeh (Syzygium aromaticum) selama penyimpanan. Faktor perlakuan yaitu lama penyimpanan 0 jam, 6 jam, 12 jam dan 18 jam. Rancang analisis menggunakan Kruskall-wallis untuk organoleptik dan data yang berpengaruh nyata diuji menggunakan uji lanjut Duncan. Hasil penelitian menunjukkan bahwa pada ikan selar (Caranx leptolepis) segar yang menggunakan larutan cengkeh (Syzygium aromaticum) dengan lama pelumuran 0 jam, 6 jam, 12 jam dan 18 jam, menunjukkan bahwa lama pelumuran 0 jam sampai 12 jam tidak berpengaruh nyata, namun pada lama pelumuran 18 jam berpengaruh nyata terhadap nilai mutu hedonik mata, insang, lendir, bau, daging dan tekstur ikan selar. Nilai organoleptik mutu hedonik pada lama pelumuran 0 jam , 6 jam dan 12 jam memenuhi standar SNI 2729-2013 tentang ikan segar untuk semua parameter mutu hedonik dengan nilai 7.
. Fillet of snapper (Lutjanus sp) contains oil and proteins that are easily oxidized during storage. The kinetic model can determine oxidation reaction rate. The objective of this research was to evaluate kinetic oxidation reaction of both oil and protein in fillet of snapper. Fillet of snapper was stored at 0, 10, 20, 30 and 40 °C. The reaction rate constant (k) and activation energy were further determined. Results showed that the value of k increased from 0.28 mg/kg per day to 10.27 mg/kg per day at temperatures from 0 to 40 °C for the peroxide value. For the acid value, TBA value and carbonyl value were rate constants 0.05 mg/kg per day becomes 3.56, mg/kg per day, 0.29 mg/kg per day to 8.91 mg/kg per day , and 0.38 nmol/gr per day becomes 12.06 nmol/gr per day, respectively. The activation energy (Ea) of oxidation reaction peroxide value 65.69 kJ/ mol.K, while the acid value, the TBA value and carbonyl value, 84.80 K/mol.K, 62.99 K/mol.K and 63.64 K/mol.K, respectively. Fish fillet started to deterioration after 20 days when it was stored at 0 C or after 12 days when it was stored at 10 C. Kinetics studies show that oxidative reaction of snapper fillet (Lutjanus sp) during storage followed zero order reactions.
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