Pengaruh lama pemanasan dan penambahan BHA terhadap tingkat kerusakan EPA dan DHA pada ikan Nila (Tilapia nilotica) dan Tongkol (Euthymus sp)

KHAMIDINAL, Dr. H. Ngatijo Hadipranoto, SU

2006 | Tesis | Ilmu Kimia

Telah dilakukan penelitian untuk mengetahui kadar EPA (Eicosapentaenoic acid) dan DHA (Docosahexaenoic acid) pada ikan nila dan tongkol. Telah dipelajari juga pengaruh lama pemanasan dan penambahan antioksidan BHA (butylated hidroxyanisol) terhadap tingkat kerusakan EPA dan DHA pada ikan nila dan tongkol. Daging ikan nila dan tongkol direbus pada suhu 100 oC dengan variasi lama pemanasan 20, 30, 40, 50, dan 60 menit tanpa penambahan antioksidan. Perlakuan pemanasan 60 menit dilakukan terhadap kedua jenis ikan tersebut yang sebelumnya telah ditambahkan antioksidan sebanyak 25, 50, 75, dan 100 ppm. Daging ikan kemudian diekstraksi untuk diambil minyaknya. Minyak ikan yang diperoleh diesterifikasi menjadi metil ester dan dianalisis dengan Kromatogtafi Gas. Untuk identifikasi keberadaan EPA dan DHA dalam sampel, maka digunakan standar EPA dan DHA murni. Hasil penelitian menunjukkan bahwa ikan nila segar mengadung EPA dan DHA masing-masing 5,84 dan 20,84%. Sedangkan ikan tongkol mengandung EPA dan DHA masing-masing 8,95 dan 31,11%. Kerusakan EPA ikan nila dengan lama pemasakan 20, 30, 40, 50 dan 60 menit berturut-turut adalah 10,79; 24,14; 29,28; 33,73; dan 44,01% dari EPA total, sedang kerusakan DHA 21,53; 43,28; 60,79; 71,72; dan 78,74% dari DHA total. Kerusakan EPA pada ikan tongkol dengan lama pemasakan 20, 30, 40, 50, dan 60 menit berurut-turut 10,32; 12,70; 20,56; 45,33, dan 61,56% dari EPA total, sedang kerusakan DHA 13,64; 32,28; 64,96; 71,13; dan 73,08% dari DHA total. Penambahan antioksidan BHA optimum pada kadar 75 ppm dapat menghambat proses oksidasi EPA dan DHA pada ikan nila sebesar 21,58% dan 56,14% sedang pada ikan tongkol 18,72 dan 60,21%.

An experiment to know the EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) content in nila and tongkol fishes, has been done. The objective of this study is to know the effect of heating time and the addition of BHA (butylated hydroxyanisole) on the degradation of EPA and DHA of nila and tongkol fishes. The fish was boiled at 100 oC with the variation times of 20, 30, 40, 50, and 60 minutes without addition of BHA as an antioxidant. The fish was also boiled for 60 minutes with the addition of BHA at concentrations of 25, 50, 75, and 100 ppm. The determination of EPA and DHA was done by extracting the fish oil followed by transesterification of the oil obtained. Fatty acid in fish oil was converted to fatty acid methyl esters and then injected into gas chromatography to determine the EPA and DHA contents. Pure EPA and DHAwas used in this study for the identification of EPA and DHA in the samples. The result of the study showed that nila fish contained 5.84% of EPA and 20.84% of DHA. Tongkol fish contained 8.95% of EPA and 31.11% of DHA. On boiling time of 20, 30, 40, 50, and 60 minutes, the concentration of EPA and DHA in nila fish decreased to 10.79; 24.14; 29.28; 33.73; and 44.01% respectively relative to total EPA, and 21.53; 43.28; 60.79; 71.72; and 78.74% respectively relative to total DHA. On the same treatment, the concentration of EPA and DHA in tongkol fish decreased to 10.32; 12.70; 20.56; 45.33; and 61.56% respectively relative to total EPA, and 13.64; 32.28; 64.96; 71.13; and 73.03% respectively relative to total DHA. The optimum concentration of BHA addition was found to be 75 ppm, at this level of BHA addition, the degradation of EPA and DHA in nila fish could be inhibited by 21.58% and 56.14%, and in tongkol fish by 18.72% and 60.21%, respectively.

Kata Kunci : Asam Lemak Omega 3,EPA dan DHA Ikan Nila dan Tongkol,Pemanasan,nila fish, tongkol fish, EPA (eicosapentaenoic acid), DHA (docosahexaenoic acid), BHA (butylated hidroxyanisole)