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KANDUNGAN LEMAK DAN KOMPOSISI ASAM-ASAM LEMAK PADA BAGIAN BADAN IKAN JULUNG-JULUNG (Hemiramphus brasiliensis) | Josephus | CHEMISTRY PROGRESS

KANDUNGAN LEMAK DAN KOMPOSISI ASAM-ASAM LEMAK PADA BAGIAN BADAN IKAN JULUNG-JULUNG (Hemiramphus brasiliensis)

Louisa M. F. Josephus, Julius Pontoh, Lidya I. Momuat

Abstract


ABSTRAK

 

Telah dilakukan penelitian mengenai kandungan lemak dan komposisi asam-asam lemak pada bagian badan ikan julung-julung. Penentuan kadar lemak pada penelitian ini menggunakan metode ekstraksi pemanasan dengan air (wet rendering). Kadar lemak pada bagian badan ikan julung-julung yaitu 0,02%. Ekstrak lemak ikan yang diperoleh di transesterifikasi basa menggunakan metode derivatisasi kemudian diinjeksikan pada alat kromatografi gas. Hasil penelitian ini menyimpulkan bahwa asam-asam lemak utama yang ada pada bagian badan ikan julung-julung adalah asam palmitat dan DHA. Sedangkan untuk asam-asam lemak omega-3 yang diperoleh yaitu asam eikosatrienoat, EPA dan DHA, dengan total kandungan omega-3 pada bagian badan yaitu 27,0%.

 

ABSTRACT

 

Research has been conducted for the fat content and composition of fatty acids in the part of body of the julung-julung fish. Determination of fat content in this study using the method of water heating extraction (wet rendering). Fat content in the part of body of the julung-julung fish is 0.02%. The extract of fish fat was transesterified bases using the derivatization method and then injected on a gas chromatography device. The results of this study prove that the main fatty acids present in the part of body of the julung-julung fish are palmitic acid and DHA. As for the omega-3 fatty acids obtained, namely eicosatrienoic acid, EPA and DHA, with the total omega-3 content in the part of body is 27.0%.

 


Keywords


ikan julung-julung; asam lemak omega-3; kromatografi gas

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DOI: https://doi.org/10.35799/cp.12.2.2019.27926

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