scholarly journals Analisis Tingkat Kerusakan Lemak Nabati dan Lemak Hewani Akibat Proses Pemanasan

2010 ◽  
Vol 1 (6) ◽  
Author(s):  
Sandra Hermanto ◽  
Anna Muawanah ◽  
Prita Wardhani
Keyword(s):  
Gas Chromatography ◽  
Fatty Acid ◽  
Saturated Fatty Acid ◽  
Unsaturated Fatty Acid ◽  
Poly Unsaturated Fatty Acid

Penelitian ini bertujuan untuk mengetahui stabilitas dan tingkat kerusakan lemak nabati dan lemakhewani akibat proses pemanasan pada suhu tinggi. Beberapa lemak nabati dan lemak hewani yangdijadikan sampel dalam penelitian ini meliputi minyak goreng curah, minyak goreng kemasan, minyakikan, margarine, lemak babi, lemak sapi, lemak ayam dan minyak zaitun. Masing-masing sampeldipanaskan pada suhu 110oC selama 30 menit, selanjutnya stabilitas dan tingkat kerusakannnyadianalisis dengan mengukur kadar radikal bebas melalui analisis malondialdehid dengan metodekolorimetri dan komposisi asam lemak jenuh (saturated fatty acid), asam lemak tak jenuh tunggal(mono unsaturated fatty acid) serta asam lemak tak jenuh ganda (poly unsaturated fatty acid) denganmenggunakan Gas Chromatography Mass Spectrofotometry (GCMS). Hasil penelitian menunjukkanbahwa kandungan radikal bebas sebagai parameter kerusakan lemak pada masing-masing sampelrelatif berbeda dimana pada minyak ikan dihasilkan radikal bebas sebesar 40 μmol/L, sedangkan padaminyak goreng curah sebesar 25 μmol/L, minyak goreng kemasan 20 μmol/L, margarine 16 μmol/L,minyak zaitun 30 μmol/L, lemak ayam 37 μmol/L, lemak sapi 18 μmol/L dan lemak babi 31 μmol/L.Hasil analisa GCMS menunjukkan bahwa kandungan asam lemak jenuh terbesar diperoleh padasampel lemak sapi (65.53%), sedangkan asam lemak tidak jenuh ganda terbesar diperoleh pada minyakikan sebesar 30.24%. Hal ini mengindikasikan bahwa tingkat kerusakan lemak pada masing-masingsampel sangat dipengaruhi oleh kandungan awal asam lemak tak jenuh ganda yang terdapat padamasing-masing sampel seperti pada minyak ikan dimana komposisi asam lemak tidak jenuh gandarelatif lebih besar dibandingkan dengan yang lain.

scholarly journals Pengaruh Pemberian Diet Tinggi Minyak Sawit terhadap Kadar Serum Glutamic Pyruvic Transaminase Darah Tikus Wistar Normal

2017 ◽  
Vol 6 (1) ◽  
pp. 110
Author(s):  
Yenny Mayang Sari ◽  
Susila Sastri ◽  
Yustini Alioes
Keyword(s):  
Fatty Acid ◽  
Vitamin E ◽  
Saturated Fatty Acid ◽  
Unsaturated Fatty Acid ◽  
Glutamic Pyruvic Transaminase ◽  
Serum Glutamic Pyruvic Transaminase ◽  
Poly Unsaturated Fatty Acid ◽  
Serum Glutamate

Diet tinggi minyak sawit adalah diet yang mengandung lemak 42-60% kalori. Minyak sawit mengandung 50% saturated fatty acid (SFA), 40% mono unsaturated fatty acid (MUFA), 10% poly unsaturated fatty acid (PUFA) dan antioksidan seperti vitamin E dan karoten. SFA dapat meningkatkan penumpukan trigliserida pada USFA menurunkan deposit  lipid  dengan  meningkatkan  proses  oksidasi.  Apabila  pengaruh  SFA  yang  lebih  dominan  maka  terjadi penumpukan lemak pada hati, sehingga terjadi peningkatan Serum Glutamate Piruvate Transferase (SGPT). Tujuan penelitian ini adalah menentukan pengaruh diet tinggi minyak sawit terhadap kadar SGPT darah tikus. Sampel terdiri dari 10 ekor tikus wistar jantan yang dibagi menjadi dua kelompok, yaitu kelompok tikus kontrol yang diberi diet standar dan kelompok tikus perlakuan yang diberi tambahan 42,5% minyak sawit kedalam diet standar. Kedua kelompok diberi makan secara adlibitum. Setelah perlakuan satu bulan, dilakukan pemeriksaan kadar SGPT. Hasil penelitian didapatkan perbedaan yang bermakna (p<0,05) antara kadar SGPT kelompok tikus perlakuan yang diberi diet tinggi minyak sawit (53,4 ± 0,04 u/l) dengan kelompok tikus kontrol yang diberi diet standar (47,2   0,03 u/l). Simpulan penelitian ini adalah diet tinggi minyak sawit dapat meningkatkan kadar SGPT darah

scholarly journals Karakteristik dan Profil Asam Lemak Kombinasi Minyak Ikan Patin dan Minyak Hati Ikan Hiu

2021 ◽  
Vol 24 (1) ◽  
pp. 122-130
Author(s):  
M Lamudin Noor ◽  
Andarini Diharmi ◽  
Rahman Karnila
Keyword(s):  
Fatty Acid ◽  
Saturated Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Unsaturated Fatty Acid ◽  
Omega 3 ◽  
Omega 6

Minyak ikan patin mengandung kadar asam lemak omega-9, tetapi rendah asam lemak omega 3 Minyak hati ikan hiu memiliki kandungan asam lemak omega 3 relatif tinggi. Penelitian ini bertujuan untuk menentukan karakteristik dan sifat kimia minyak ikan patin dan profil asam lemak kombinasi minyak ikan patin dengan hati kan hiu. Metode penelitian eksperimen dengan melakukan ekstraksi lemak perut ikan patin secara dry rendering dihasilkan minyak kasar dan dimurnikan. Minyak ikan patin murni dilakukan pencampuran dengan minyak hati ikan hiu. dengan perbandingan 1:1, 2:1 dan 2:1. Parameter analisis terdiri atas karakteristik kimia (bilangan asam lemak bebas (ALB),bilangan  asam, peroksida, iod,  p-anisidin, penyabunan, total oksida/totox), dan profil asam lemak. Hasil penelitian menunjukkan bahwa kombinasi  minyak patin dan hati ikan hiu dihasilkan karakteristik kimia terdiri atas asam lemak bebas sebesar 1,59-2,19%, bilangan asam 2,86-3,00 mg KOH/g, peroksida 15,50-18,32 meq/kg, iod 63,46-84,42 gI2/100g), p-anisidin 21,53-24,16, penyabunan 142,21-162,28 mg KOH/g dan TOTOX 53,33-69,43. Hasil analisis komposisi asam lemak jenuh (saturated fatty acid/SAFA) dihasilkan  asam palmitat tertinggi,  asam lemak tak jenuh tunggal  (mono unsaturated fatty acid/MUFA)  asam oleat,  dan asam lemak tak jenuh ganda (polyunsaturated fatty acid/PUFA)  asam linoleat. Hasil analisis karakteristik kimia kombinasi  minyak ikan patin dan hati ikan hiu sesuai dengan standar IFOMA. Kombinasi minyak hati ikan hiu dan ikan patin dengan perbandingan (2:1) dihasilkan kandungan omega 3 dan omega 6 sebesar 2,59 % dan 29,75%.

scholarly journals Analysis of Fatty Acid Composition in the Seed and flower oil of Syrian Ligustrun Lucidum and olive oil

2014 ◽  
Vol 11 (3) ◽  
pp. 1107-1112
Author(s):  
Baghdad Science Journal
Keyword(s):  
Gas Chromatography ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Olive Oil ◽  
Acid Composition ◽  
Unsaturated Fatty Acid ◽  
Seed Oil ◽  
Promising Application ◽  
Main Components ◽  
Unsaturated Oil

The fatty acid composition in the seed and flower of Ligustrun lucidum and olive oil was studied by Gas Chromatography. Results showed that the main components of seed oil were Palmitic (C16:0) 5,893% ,Palmitolic acid (C16:1)0,398%, Steaeic (C18:0)2,911% ,Oleic (C18:1)74,984%,Linoleic (C18:2) 12,959%,and Linolenic (C18:3) 0,997%. The proportion of unsaturated fatty acid was above 89,338%, so the seed oil of L. lucidum ait belonged to unsaturated oil which possessed promising application. The components of flower oil were Palmitic (C16:0) 65,674% ,Palmitolic acid (C16:1)6,516%, Steaeic (C18:0)2,641% ,Oleic (C18:1)14,707%,Linoleic (C18:2) 3,113%,and Linolenic (C18:3) 2,70%. The proportion of unsaturated fatty acid and saturated fatty acid was above 26,406%, 68,315%,respectively so the flower oil of ligustrun lucidum belonged to saturated oil . the main components of olive oil were Palmitic (C16:0) 13,364% ,Palmitolic acid (C16:1)0,834%, Steaeic (C18:0)3,860% ,Oleic (C18:1) 68,668%,Linoleic (C18:2) 12,586%,and Linolenic (C18:3) 0,687%. The proportion of unsaturated fatty acid was above 82,775%, so the olive oil of ligustrun lucidum ait belonged to. These values of seed oil are very similar to that found in the olive oil.

Nutritional values of minor carps

2018 ◽  
Vol 16 (1) ◽  
pp. 215-231 ◽  
Author(s):  
BN Paul ◽  
S Bhowmick ◽  
S Chanda ◽  
N Sridhar ◽  
SS Giri
Keyword(s):  
Amino Acids ◽  
Fatty Acid ◽  
Fish Species ◽  
Unsaturated Fatty Acid ◽  
Energy Content ◽  
Calcium Content ◽  
Essential Amino Acids ◽  
Fat Content ◽  
Nutrient Profile ◽  
Poly Unsaturated Fatty Acid

The nutrient profile of five carps, viz. Labeo bata, Labeo calbasu, Labeo fimbriatus, Cirrhinus reba and Puntius javanicus were studied. The samples were collected from different geographical locations of West Bengal, Odisha and Karnataka states of India. The data on proximate composition reveal that the moisture and fat content differed significantly (P<0.01) among the carp species. The fat content is significantly (P<0.01) higher in P. javanicus, L. bata and L. calbasu compared to L. fimbriatus. However, the protein and ash content did not differ significantly among the carp species. The potassium and copper contents differed significantly (P<0.01) among the fish species. Both potassium and copper contents were significantly higher in L. bata. The calcium content was maximum in L. fimbriatus. The saturated fatty acid (SFA), mono unsaturated fatty acid (MUFA) and poly unsaturated fatty acid (PUFA) differed significantly (P<0.01) among all the carp species. The palmitic acid was significantly higher in L. fimbriatus, which is the predominant SFA. Among MUFA, the oleic acid was significantly higher in P. javanicus. The total MUFA was significantly (P<0.05) higher in C. reba. eicosapentaenoic acid (EPA) and total PUFA is significantly higher in L. bata. Among the essential amino acids, methionine was maximum in L. fimbriatus, P. javanicus and L. bata whereas in case of nonessential amino acids, the glutamic acid and aspartic acid were high in C. reba and L. calbasu. The gross energy content of the fish was higher in L. fimbriatus followed by C. reba and L. bata. The nutrient profile of these fish species reveal that they were rich in essential nutrients required for human healthSAARC J. Agri., 16(1): 215-231 (2018)

scholarly journals Pengaruh Proteksi Aldehid Untuk Meloloskan Poly Unsaturated Fatty Acid Pada Menir Kedelai dan Minyak Ikan Lemuru Secara In Vitro

2017 ◽  
Vol 13 (1) ◽  
pp. 57
Author(s):  
Joko Riyanto ◽  
Endang Baliarti ◽  
Lies Mira Yusiati ◽  
Tety Hartatik ◽  
Diah Tri Widayati
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
Unsaturated Fatty Acid ◽  
Rumen Fluid ◽  
Nutrient Content ◽  
Protective Material ◽  
Randomized Design ◽  
The Difference ◽  
Poly Unsaturated Fatty Acid

<p>This research was aims to determine the effect of formaldehyde using as a protective material in the soy groats and lemuru fish oil mixtured to escape of the protein and poly unsaturated fatty acid (PUFA) by in vitro. The rumen fluid was derived from donor of the Ongole crosbred fistulated as much as 3 heads. The experimental design used completely randomized design factorial 2x3 pattern consists of two factors:the first factor (soybean groats:lemuru fish oil in the ratio 2:1 and 4:1) and the second factor (the use of formaldehyde at levels of 0%, 2% and 4% base on the dry matter) and was repeated 5 times. The parameters are consist of the nutrient content, the substrates soybean groats and lemuru fish oil the rumen fluid fermented PUFA content by in vitro. Results of the study are levels of protein, fatty acids  oleic, linoleic and arachidonic much available on soybean groats:lemuru fish oil protected formaldehyde at levels of 2% and 4%. The difference between the ratio of soybean groats with lemuru fish oil had no significant (P≥0,05) but significantly different at different levels of formaldehyde (P≤0,05). The conclusion are formaldehyde content of 37% with a level of 2% can be used for protection the soybean groats and lemuru fish oil with a ratio of 4:1 and is able to provide protein as well PUFA.</p><p> </p><p>Keywords: soy groats, lemuru fish oil, in vitro, PUFA, formaldehyde protection</p>

scholarly journals Pengaruh Proteksi Aldehid Untuk Meloloskan Poly Unsaturated Fatty Acid Pada Menir Kedelai dan Minyak Ikan Lemuru Secara In Vitro

2017 ◽  
Vol 13 (1) ◽  
pp. 57
Author(s):  
Joko Riyanto ◽  
Endang Baliarti ◽  
Lies Mira Yusiati ◽  
Tety Hartatik ◽  
Diah Tri Widayati
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
Unsaturated Fatty Acid ◽  
Rumen Fluid ◽  
Nutrient Content ◽  
Protective Material ◽  
Randomized Design ◽  
The Difference ◽  
Poly Unsaturated Fatty Acid

<p>This research was aims to determine the effect of formaldehyde using as a protective material in the soy groats and lemuru fish oil mixtured to escape of the protein and poly unsaturated fatty acid (PUFA) by in vitro. The rumen fluid was derived from donor of the Ongole crosbred fistulated as much as 3 heads. The experimental design used completely randomized design factorial 2x3 pattern consists of two factors:the first factor (soybean groats:lemuru fish oil in the ratio 2:1 and 4:1) and the second factor (the use of formaldehyde at levels of 0%, 2% and 4% base on the dry matter) and was repeated 5 times. The parameters are consist of the nutrient content, the substrates soybean groats and lemuru fish oil the rumen fluid fermented PUFA content by in vitro. Results of the study are levels of protein, fatty acids  oleic, linoleic and arachidonic much available on soybean groats:lemuru fish oil protected formaldehyde at levels of 2% and 4%. The difference between the ratio of soybean groats with lemuru fish oil had no significant (P≥0,05) but significantly different at different levels of formaldehyde (P≤0,05). The conclusion are formaldehyde content of 37% with a level of 2% can be used for protection the soybean groats and lemuru fish oil with a ratio of 4:1 and is able to provide protein as well PUFA.</p><p> </p><p>Keywords: soy groats, lemuru fish oil, in vitro, PUFA, formaldehyde protection</p>

Sign in / Sign up

Export Citation Format

Share Document