PENGARUH ANTIOKSIDAN TERHADAP KERUSAKAN ASAM LEMAK OMEGA-3 PADA PROSES PENGOLAHAN IKAN TONGKOL

KHAMIDINAL, . and HADIPRANOTO, NGATIDJO and MUDASIT, . (2007) PENGARUH ANTIOKSIDAN TERHADAP KERUSAKAN ASAM LEMAK OMEGA-3 PADA PROSES PENGOLAHAN IKAN TONGKOL. Kaunia Jurnal Sains dan Teknologi, 3 (No. 2). pp. 119-138. ISSN 2301-8550

[img]
Preview
Text
KHAMIDINAL, NGATIDJO HADIPRANOTO, DAN MUDASIT PENGARUH ANTIOKSIDAN TERHADAP KERUSAKAN ASAM LEMAK OMEGA-3 PADA PROSES PENGOLAHAN IKAN TONGKOL.pdf - Published Version

Download (6MB) | Preview

Abstract

An experiment to know the Omega-) fatty Add especially EPA (eicosapentaenoic acidj and DHA (clocosahexaenoic acid,) concentration in Tongkol fish, has been done. The objective is to know the effect of boiling time and the addition o/butylated hidroxyanisole (BHA) antioxidant. The procedure of this research is that the fish was boiled at 100 'C with the time of 20, 30, 40, 50, and 60 minutes long without addition of BHA antioxidant. Besaides, the fish was also boiled at 60 minute long with additon of BHA at amount of 25, 50, 75, and 100 ppm. The research was done by extracting the fish oil and then followed by transesterification. Fatty acid in fish oil was converted to fatty acid methyl esters and then injected into gas ehromatography to know the EPA and DHA concentration. This research used the pure of EPA and DHA for calibrating the The result of this research shoined that Tongkol fish contained 8,95% of EPA and 31,11% of DBA. On boiling time of 20, }0, 40, SO, and 60 minutes, the concentration of EPA and DHA in Tongkol fish decreased 10,32; 12,70; 20,56; 45,33; and 61,56% from total EPA, and 13,64; 32,18; 64,96; 73,13; and 70,03% from total DHA. The optimum concentration of BHA addition was found to be 75 ppm.

Item Type: Article
Uncontrolled Keywords: Tongkol fish, omega-3 fatty acid, EPA (eicosapentaenoic acid), DHA (docosahexaenoic acid), BHA (butylated hidroxyanisole).
Subjects: Kimia
Divisions: Jurnal > 17. Kaunia
Depositing User: Edi Prasetya [edi_hoki]
Date Deposited: 29 May 2013 16:46
Last Modified: 28 Feb 2018 14:35
URI: http://digilib.uin-suka.ac.id/id/eprint/7906

Share this knowledge with your friends :

Actions (login required)

View Item View Item
Chat Kak Imum