Kajian Stabilitas Termal EPA Dan DHA Dalam Minyak Ikan Mujahir (Oreochromis mossambicus)
ABSTRACT: EPA
(Eicosapentaenoic acid) and DHA (Docosahexaenoic acid) content in common fresh
water fish : mujahir (Oreochromis mossambicus) after indirect heating were
analysed. The aims of this study were to determine the effect of indirect
heating process and α-tocopherol additions on both fatty acid stability.Lipids
content in the mujahir fillets were extracted by Folch method using
chloroform-metanol (2:1) mixture. Fatty acids in fish oil were converted to
fatty acid methyl esters and then injected into gas chromatography to determine
the EPA and DHA concentration. Operating condition of gas chromatography were
programmed as follows: injection port temperature at 270 oC, detector at 280
oC, initial column temperature at 200 oC, and the final at 280 oC, the carrier
gas was helium with flow rate of 10 ml per minute and temperature of column was
increased gradually at 10 oC per minute. The effect of α-tocopherol addition on
the stability of EPA and DHA was studied by adding α-tocopherol at 50 to 200 mg
per kilogram sample before indirect heating process was carried out.The
analysis of mujahir fish oil showed that the content of EPA and DHA in 100
grams fresh sample was 105 and 406,5 mg respectivelly. Indirect heating caused
the EPA and DHA content decreased significantly. The addition of α-tocopherol
results in a positive corelation between α-tocopherol concentration added and
the decrease of EPA and DHA content during the heating process.
Penulis: Ngatidjo Hadipranoto
Kode Jurnal: jpkimiadd050033
