Pengaruh Proses Degumming, Refining dan Bleaching menggunakan Karbon Aktif Polong Buah Kelor (Moringa Oleifera. Lamk) terhadap komposisi Asam Lemak Omega-3, Omega-6 dan Omega-9 minyak ikan hasil samping pengalengan ikan

ABSTRAK

Kualitas minyak ikan hasil samping pengalengan ikan perlu ditingkatkan dengan proses pemurnian meliputi degumming, refining dan bleaching menggunakan karbon aktif polong buah kelor (Moringa oleifera. L.). Tujuan penelitian ini adalah: Mengetahui pengaruh proses degumming, refining, bleaching menggunakan karbon aktif polong buah kelor terhadap ketidakjenuhan minyak ikan hasil samping pengalengan ikan, dan komposisi asam lemak omega- 3, omega-6 dan omega-9 dalam minyak ikan hasil samping pengalengan ikan.

Penelitian ini meliputi: (1) Proses pengolahan minyak ikan hasil samping pengalengan meliputi proses degumming, refining dan bleaching menggunakan karbon aktif polong buah kelor. (2) Analisis angka iodin minyak ikan dengan titrasi redoks metode hanus. (3) Analisis asam lemak omega-3, omega-6 dan omega-9 dengan menggunakan GC-MS.

Hasil penelitian menunjukkan bahwa proses degumming, refining dan bleaching sedikit meningkatkan ketidakjenuhan minyak ikan hasil samping pengalengan. Angka iodin minyak ikan hasil samping pengalengan sebelum dimurnikan adalah 82,82, angka iodin minyak hasil degumming adalah 83,27, angka iodin minyak hasil refining adalah 84,79, angka iodin minyak ikan hasil bleaching adalah 84,99. Asam lemak omega-3 yang terdapat dalam minyak ikan hasil samping pengalengan diduga meliputi: asam linolenat, asam (Z)-5,11,14,17- eikosatetraenoat dan EPA (Eicosa Pentaenoic Acid). Asam lemak omega-6 diduga adalah asam arakhidonat. Asam lemak omega-9 diduga meliputi asam oleat, asam erukat dan asam (E)-10-nonadekaenoat. Proses degumming dan refining mampu meningkatkan % area relatif dari asam lemak omega-3 dan asam lemak omega-6 serta menurunkan % area relatif dari asam lemak omega-9. Proses bleaching menurunkan % area relatif dari asam lemak omega-3, omeg-6 dan omega-9.

ABSTRACT

The quality of fish oil by product from fish canning should be increased by purification process, includes degumming, refining and bleaching using activated carbon pods of Moringa oleifera. L. The purpose of research to determine the effect of degumming, refining, bleaching process using activated carbon moringa pods of unsaturated fish oil by products from fish canning, and the composition of omega-3, omega-6 and omega-9 fatty acids in fish oil by product from fish canning.

The research includes (1) The processing of fish oil by product from fish canning includes degumming, refining and bleaching process using activated carbon moringa pods (2) The analysis of iodine number of fish oil with redox titration by hanus method (3) The analysis of omega-3, omega-6 and omega-9 fatty acids using GC-MS.

The results shows that the process of degumming, refining and bleaching slightly increase unsaturated fish oil by product from fish canning. The iodine number of fish oil by product from fish canning before purifying is 82,82, the iodine number of fish oil degumming is 83,27, the iodine number of fish oil refining is 84,79, the iodine number of fish oil bleaching is 84,99. The estimated of omega-3 fatty acid in the fish oil by product of fish canning are linolenic acid, (Z)-5,11,14,17 eicosatetraenoic acid, EPA (Eicosa Pentaenoic Acid). The estimated of omega-6 fatty acid is arachidonic acid. The estimated of omega-9 fatty acids are oleic acid, erucic acid and (E)-10-nonadecenoic acid. Degumming and refining process is able to increase % relative area of omega-3 fatty acids and omega-6 fatty acids, and also decrease % relative area of omega-9 fatty acids. Bleaching process decrease % relative area of omega-3 fatty acids, omeg-6 fatty
acids and omega-9 fatty acids.