PENGHAMBATAN OKSIDASI LIPIDA IKAN TUNA OLEH AIR JAHE SELAMA PENYIMPANAN DINGIN

Abstract

Tujuan penelitian ini adalah untuk mengetahui efek suplementasi ekstrak air jahe pada oksidasi lipida daging ikan tuna yang disimpan selama 9 hari. Oksidasi lipida ikan tuna beku dievaluasi berdasarkan nilai bilangan peroksida dan pembentukan malonaldehyde (nilai TBA) pada hari ke 0, 3, 6 dan 9 penyimpanan. Hasil penelitian menunjukkan bahwa suplementasi ekstrak air jahe meningkatkan stabilitas ikan tuna beku terhadap oksidasi lipida dibandingkan dengan kontrol. Ekstrak air jahe 2% dan 3% lebih efektif dalam menghambat oksidasi lipida daging ikan tuna selama penyimpanan dibandingkan ekstrak air jahe 1%.

Kata kunci: Tuna, ekstrak jahe, antioksidan, penyimpanan dingin, peroksida, malonaldehid.

Inhibition of Tuna Lipid Oxidation by Ginger Extract during Refrigeration

The effects of ginger extract supplementation on lipid oxidation of raw tuna during refrigerated storage for 9 days were examined. Lipid oxidation was assessed by monitoring peroxide and malonaldehyde formation in raw tuna at 0, 3, 6 and 9 days of refrigerated storage. Results showed that all ginger extracts treatments significantly increased the stability of frozen tuna to lipid oxidation compared with the control. Ginger extracts of 2% and 3% was more effective in inhibiting lipid oxidation of raw tuna than 1% extract.

Keywords: Tuna, ginger extract, antioxidant, refrigerate storage, peroxide, malonaldehyde.