Sari, Ni Luh kadek Intan Puspita (2018) Pengaruh Penambahan Sistem Antioksidan Dengan Antioksidan Lesitin, Ester Vitamin C Dan Α-Tokoferol Terrhadap Stabilitas Oksidasi Minyak Hasil Samping Pengalengan Lemuru (Sardinella Sp.) Yang Telah Dimurnikan. Sarjana thesis, Universitas Brawijaya.
Abstract
Minyak hasil samping pengalengan lemuru mengandung asam lemak omega-3 dalam jumlah yang cukup tinggi. Asam lemak omega-3 merupakan golongan asam lemak tak jenuh ganda (Polyunsaturated Fatty Acid / PUFA) yang memiliki banyak ikatan rangkap yang tidak stabil sehingga mudah teroksidasi saat proses pemurnian. Penyimpanan minyak ikan yang tidak sesuai juga dapat menurunkan kualitas minyak ikan. Salah satu upaya untuk menjaga kualitas minyak selama penyimpanan adalah dengan penambahan antioksidan. Gabungan dua atau lebih antioksidan memiliki sifat sinergisme yang dapat mengoptimalkan kinerja antioksidan itu sendiri. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan beberapa sistem antioksidan (tunggal, binary dan tenary) terhadap stabilitas oksidasi selama penyimpanan dan pola oksidasi akibat pemanasan pada minyak hasil samping pengalengan lemuru yang telah dimurnikan. Sistem antioksidan tunggal yang digunakan adalah ester C (ester C (400 ppm), Lesitin (1000 ppm) dan α-tokoferol (2000 ppm). Sistem antioksidan binary meliputi α-tokoferol (2000 ppm) & lesitin (1000 ppm), lesitin (1000 ppm) & ester C (400 ppm), dan α-tokoferol (2000 ppm) dan ester C (400 ppm). Sistem antioksidan ternary meliputi perpaduan antara α-tokoferol (2000 ppm), lesitin (1000 ppm) dan ester C (400 ppm). Penyimpanan dilaksanakan selama 2 bulan pada suhu 25±0.5 ºC dan stabilitas oksidasi akan diukur berdasarkan nilai bilangan peroksida, bilangan p-anisidin dan bilangan total oksidasi setiap minggunya. Pola oksidasi akibat proses pemanasan suhu 45ºC diukur dengan GC-MS untuk mengetahui senyawa-senyawa produk oksidasi pada minyak hasil samping pengalengan lemuru pasca pemurnian yang telah diberikan sistem antioksidan. Hasil penelitian menunjukkan bahwa sistem antioksidan dan lama penyimpanan berpengaruh sangat nyata (P<0.01) terhadap bilangan peroksida, bilangan p-anisidin dan bilangan total oksidasi. Interaksi faktor sistem antioksidan dan lama juga menunjukkan pengaruh yang sangat nyata terhadap bilangan peroksida, p-anisidin dan totoks. Sistem antioksidan terbaik selama penyimpanan minyak hasil samping pengalengan lemuru yang telah dimurnikan adalah sistem antioksidan ternary yaitu perpaduan antara antioksidan α-tokoferol (2000 ppm), lesitin (1000 ppm) dan Ester C (400 ppm). Pola oksidasi menunjukkan sistem antioksidan ternary menghasilkan produk oksidasi paling sedikit dibandingkan sistem antoksidan lainnya pasca pemanasan. Produk oksidasi terbanyak dihasikan pada minyak yang diberikan sistem antioksidan α-tokoferol.
English Abstract
Refined fish oil of lemuru canning by-product contains high levels of omega-3 fatty acids. Omega-3 fatty acids are group of polyunsaturated fatty acids (PUFAs) that have many unstable double bonds that are easily oxidized during the purification process. Inappropriate fish oil storage may also reduce the quality of fish oil. One attemot to maintain oil quality during storage is by the addition of antioxidants. Combination two or more antioxidants have synergistic properties that can optimize the antioxidant performance itself. The purpose of this study was to determine the effect of the addition of several antioxidant systems (single, binary and tenary) on oxidation stability during storage and oxidation patterns due to heating on purified fish oil of lemuru canning by-product. The single antioxidant system used ester vitamin C (400 ppm), lecithin (1000 ppm) and α-tocopherol (2000 ppm). Binary antioxidant systems consist α- tocopherol (2000 ppm) & lecithin (1000 ppm), lecithin (1000 ppm) & ester vitamin C (400 ppm), and α-tocopherol (2000 ppm) and ester vitamin C (400 ppm). The ternary antioxidant system consist a combination of α-tocopherol (2000 ppm), lecithin (1000 ppm) and ester C (400 ppm). Storage was carried out for 2 months at 25 ± 0.5 º C and the oxidation stability are measured on the basis of peroxide value, p-anisidine number and total oxidation number per week. The oxidation pattern due to a 45ºC temperature heating process was measured by GC-MS to determine the oxidation compounds in the refined fish oil of lemuru canning byproduct which with various antioxidant system. The results showed that antioxidant system and storage time had significant effect (P <0.01) on peroxide number, p-anisidin number and total oxidation number. The interaction of antioxidant system and storage time factors also showed a very significant effect on peroxide, p-anisidine and totox numbers. The best antioxidant system during storage of refined fish oil of lemuru canning byproduct is ternary antioxidant system which comprise of α-tocopherol antioxidant (2000 ppm), lecithin (1000 ppm) and ester vitamin C (400 ppm). The oxidation pattern of refined fish oil of lemuru canning by-product with ternary system showed the least oxidation product compared to other poost-heating antioxidant systems. Most oxidation products were found in the oils added with the α-tocopherol antioxidant systems.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/312/051808272 |
| Uncontrolled Keywords: | Lama Peyimpanan, Lemuru, Minyak, Oksidasi, Sistem antioksidan / Antioxidant system, Lemuru, Storage, Oil, Oxidation |
| Subjects: | 600 Technology (Applied sciences) > 613 Personal health and safety > 613.2 Dietetics > 613.28 Specific nutritive elements > 613.286 Vitamins |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 30 Aug 2019 01:52 |
| Last Modified: | 01 Jul 2022 07:29 |
| URI: | http://repository.ub.ac.id/id/eprint/166044 |
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