Pengaruh Proses Degumming, Netralisasi dan Bleaching dengan Karbon Aktif Biji Kelor (Moringa Oleifera. Lamk) Teraktivasi NaCl terhadap Asam-asam Omega-6 dan Omega-9 minyak ikan hasil samping pengalengan ikan

ABSTRAK

Asam lemak omega-6 dan omega-9 merupakan asam lemak yang penting bagi kesehatan. Asam lemak omega-6 dan omega-9 banyak terkandung dalam minyak ikan. Penelitian ini dilakukan dengan tujuan untuk: (1) Mengetahui pengaruh proses degumming, netralisasi dan bleaching pada pengolahan minyak ikan hasil samping pengalengan ikan terhadap komposisi asam lemak omega-6 dan omega-9. (2) Mengetahui pengaruh tiap tahap pemurnian minyak ikan yaitu, degumming, netralisasi dan bleaching terhadap angka iodin minyak ikan hasil samping industri pengalengan.

Tahapan penelitian ini meliputi (1) analisis kadar air biji kelor, (2) pembuatan karbon aktif biji kelor dengan aktivasi menggunakan NaCl 30 % dan karbonisasi dalam fluidazed bed reactor temperatur 800 oC selama 30 menit dalam medium gas N2 kecepatan alir 200 mL/menit, (3) analisis kadar air karbon aktif, (4) pemurnian minyak ikan meliputi proses degumming menggunakan NaCl 8 %, netralisasi dengan NaOH 16 % dan bleaching dengan karbon aktif biji kelor, (4) analisis asam lemak omega-6 dan omega-9 dengan GC-MS QP2010S SHIMADZU, (5) analisis angka iodin minyak ikan awal, hasil degumming, netralisasi dan bleaching.

Hasil penelitian menunjukkan bahwa kandungan asam lemak omega-6 dan omega-9 dalam minyak ikan limbah pengalengan adalah asam linoleat, asam arakidonat, asam oleat, dan asam eikosenat. Proses degumming mampu menaikkan % area relative asam omega-6 sebesar 0,08 % dan menurunkan % area relative asam omega-6 sebesar 0,64 %. Proses netralisasi mampu penurunan area relative asam lemak omega-6 sebesar 0,29 % dan menaikkan % area relative asam omega-9 sebesar 0,64 %. Proses bleaching dengan karbon aktif biji kelor (Moringa oleifera. Lamk) teraktifasi NaCl 30 % mampu menaikkan % area relative asam lemak omega-6 sebesar 0,24 % dan mampu menurunkan % area relative asam omega-9 sebesar 0,37 %.

ABSTRACT

Omega-6 and omega-9 of fatty acids which are essential for health. Omega-6 and omega-9 are found mainly in fish oil. The study was done in order to: (1) To know influence the degumming, natralisasi and bleaching process of fish oil the side result of canning process on the composition omega-6 and omega-9 of fatty acids. (2) To know the influence of each stage of the fish oil are refining, degumming, neutralization and bleaching of the iodine numbers of fish oil the side result of canning process industry.

Stages of the research include (1) analysis water content of moringa’s seed (2) Fabrication of activated carbon with the activation of moringa’s seeds using 30% NaCl and carbonization in fluidazed bed reactor at temperature 800 °C for 30 minutes in medium N2 gas with flow rate 200 mL/min, (3) analysis of the water content of activated carbon, (4) refining of fish oil includes degumming process using 8% NaCl, neutralization with NaOH 16% and bleaching use activated carbon from moringa’s seed, (5) analysis omega-6 and omrga-9 of fatty acids with QP2010S Shimadzu GC-MS, (6) analysis the iodine number of fish oil when initial, the degumming, neutralization and bleaching.

The results showed that the content of omega-6 and omega-9 of fatty acids in fish oil the side result of canning process are linoleic acid, arachidonic acid, oleic acid and eikosenat acid. Degumming process is able to raise % relative area of omega-6 at 0,08 % and the lower % relative area of omega-9 0,64 %. Neutralization process can decrease the relative area of omega- 6 fatty acids of 0,29 % and raise the relative area % omega-9 at 0,64 %. Bleaching process with activated carbon moringa seed (Moringa oleifera. Lamk) activated 30 % NaCl is able to raise % relative area of omega-6 fatty acids of 0,24 % and can reduce the relative area% omega-9 at 0,37%.