Analisis Kandungan Asam Lemak Omega 3 dan Omega 6 pada Minyak Ikan Mas (Cyprinus Carpio):

Analysis of Omega-3 and Omega-6 Fatty Acid Content in Goldfish Oil (Cyprinus Carpio)

Abstract

Penelitian ini bertujuan untuk mengetahui komponen asam lemak omega-3 dan omega-6 pada minyak ikan mas. Penelitian ini dilakukan di Laboratorium Pengolahan Pangan Fakultas Pertanian Universitas Katolik Santo Thomas, Medan. Pelaksanaan penelitian ini dilakukan pada bulan Agustus 2016 hingga Oktober 2016. Minyak ikan mas diperoleh dengan menggunakan proses rendering kering. Dari uji sifat fisika kimia diperoleh semakin besar nilai angka asam maka semakin rendah kualitas minyaknya, semakin kecil angka peroksida maka kualitas minyak semakin baik, bilangan iod yang tinggi menunjukkan bahwa minyak tersebut mengandung asam lemak tak jenuh yang banyak, semakin besar bilangan penyabunan yang dihasilkan maka minyak memiliki berat molekul yang lebih rendah. Hasil analisis minyak ikan dengan GC-MS didapat komposisi asam lemak sebagai berikut: asam lemak jenuh sebanyak 27,54%, asam lemak tidak jenuh tunggal sebanyak 43,92%, asam lemak tidak jenuh jamak sebanyak 21,25%. Asam lemak omega 3 sebanyak 2,83% yang terdiri dari asam linolenat 1,49%, asam eikosatrienoat 0,87%, asam eikosapentaenoat 0,11%, asam dekosaheksaenoat 0,36%, dan omega 6 sebanyak 17,36% yang terdiri dari asam linoleat 16,44%, asam arakhidonat 0,92%, Nilai gizi minyak ikan mas belum memenuhi komposisi ideal nilai gizi minyak ikan, dimana perbandingan ketiga jenis asam lemak belum memenuhi perbandingan 33,33% dan total penyimpangan sangat tinggi.

This study aimed to determine the components of omega-3 and omega-6 fatty acids in carp oil. This research was conducted at the Food Processing Laboratory of the Faculty of Agriculture, Santo Thomas Catholic University, Medan. The implementation of this research was conducted from August 2016 to October 2016. Carp oil was obtained using a dry rendering process. From the test of physical chemical properties obtained, the greater the value of the acid number, the lower the quality of the oil. It also showed that the smaller the peroxide number, the better the quality of the oil. The higher iodine number indicated that it contained many unsaturated fatty acids; therefore, the greater the saponification number the oil resulted, the lower molecular weight it obtained. The results of analysis of fish oil with GC-MS, showed the following fatty acid compositions: 27.54% saturated fatty acids, 43.92% monounsaturated fatty acids, and 21.25% plural unsaturated fatty acids. Omega-3 fatty acids were 2.83% consisting of 1.49% linolenic acid, 0.87% eicosapenoic acid, 0.11% eicosapentaenoic acid, 0.36% decosahexaenoic acid. It also resulted 17.36% omega-6 consisted of from linoleic acid 16.44%, arachidonic acid 0.92%. The nutritional value of goldfish oil did not meet the ideal composition of nutritional value of fish oil, where the ratio of the three types of fatty acids had not met the ratio of 33.33% and the total deviation was very high.