PENGARUH KURKUMIN, ASAM SITRAT, DAN ASAM TARTAT TERHADAP LAJU OKSIDASI EPA DAN DHA PADA IKAN GURAMI (Osphronemus gouramy); EFFECTS OF CURCUMIN, CITRIC ACID, AND TARTARIC ACID ON THE OXIDATION RATE OF EPA AND DHA IN FRESHWATER CARP

NOVYDITA, RISCA, Nurul Hidayat Aprilita

2016 | Disertasi | FMIPA

A study on the effects of antioxidants on the oxidation rate of EPA and DHA in freshwater carp was conducted. The study was aimed to investigate the effect of frying on the oxidation rate of EPA and DHA in freshwater carp, the effect of combining antioxidant curcumin, citric acid, and tartaric acid on the activity values (IC50) and the effect of the addition of antioxidants synergism on the oxidation rate of EPA and DHA in freshwater carp. The parameters used were: the heating time, i.e 1, 3, 5, 7, and 9 minutes; antioxidant types, i.e curcumin, citric acid, and tartaric acid; antioxidant concentration ratios, i.e 1:1, 1:2, 2:1, 1:3, and 3:1. The temperature which is used to fry was 110 oC. The contents of EPA and DHA without antioxidants and after the addition of antioxidants were qualitatively and quantitatively measured using the GC (Gas Chromatography) instrument. Antioxidant activity values (IC50) were measured using the DPPH method by UV-Vis instrument in a wavelength of 517 nm. The results of the study showed that the longer the heating time, increase oxidation rate of EPA DHA, so EPA and DHA contents are decreasing. The oxidation rate followed order one for EPA and order one for DHA, so that the equation for EPA was r = 0,18 [EPA]1 and that for DHA was r = 0,27 [DHA]1. The antioxidant with the highest activity was a mixture of curcumin and tartaric acid with an IC50 value of 2,048 ppm. The addition of the antioxidants make the degradation rate of EPA and DHA are decreasing due to heating in freshwater carp. It can be shown the reaction rate contanta decreased, r = 0,27 s-1.

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