scholarly journals KOMPOSISI ASAM LEMAK KERANG BUAH (Donax variabillis) PREPARASI DENGAN PEMANASAN UNTUK MELEPAS CANGKANG

TECHNO-FISH ◽  
2020 ◽  
Vol 4 (2) ◽  
pp. 106-121
Author(s):  
Vonda M.N Lalopua ◽  
IMELDA E.K SAVITRI ◽  
ODE F ZAINUDIN
Keyword(s):  
Fatty Acid ◽  
Saturated Fatty Acid ◽  
Omega 3 ◽  
Donax Variabilis

Kerang “Buah” (Donax variabillis.) merupakan salah satu biota laut yang banyak dikonsumsi terutama karena kandungan proteinnya yang tinggi. Kerang “Buah” biasanya diolah dengan cara kerang dilepas dari cangkang dengan pisau atau dipanaskan, setelah itu direbus dan di tumis dengan bumbu-bumbu seperti bawang putih bawang merah dan caberawit[TR1] . Kerang dimanfaatkan oleh masyarakat sebagai bahan makanan sudah cukup lama namun kandungan gizi  terutama perubahan kandungan lemak dan komposisi asam lemak akibat penanganan kerang belum ada penelitian serta informasinya. Penelitian bertujuan  untuk membandingkan kandungan lemak dan profil asam lemak kerang “Buah” (Donax variabillis.) perlakuan pelepasan cangjang dengan dipanaskan dan tanpa dipanaskan. Metode penelitian yang digunakan adalah eksperimen dan dilakukan analisa kandungan lemak dan profil asam lemak kerang. Hasil penelitian menunjukkan bahwa kandungan  lemak kerang buah ( Donax variabilis )  perlakuan dipanaskan meningkat sedangkan kadar air menuru. Kandungan asam lemak daging kerang buah ( Donax variabilis ) terdeteksi 24 jenis asam lemak yang terdiri dari dari 10 asam lemak jenuh (Saturated Fatty Acid/SAFA), 5 asam lemak tak jenuh tunggal ( Monounsauturated Fatty Acid/MUFA) dan 9 asam lemak jenuh jamak (Polysaturated Fatty Acid/PUFA). Kandungan asam lemak jenuh (SAFA) menurun demikian pula asam lemak omega-3, EPA dan DHA menurun tetapi asam lemak jenuh tunggal (MUFA) meningkat dengan perlakuan dipanaskan.[TR2]  

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 Comprehensive fatty acid fractionation profilling in preeclampsia: a case control study with multivariable analysis

2022 ◽  
Vol 22 (1) ◽  
Author(s):  
Herlambang Herlambang ◽  
Anggelia Puspasari ◽  
Citra Maharani ◽  
Rina Nofri Enis ◽  
Susan Tarawifa ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Saturated Fatty Acid ◽  
Reference Value ◽  
Normal Pregnancy ◽  
Fatty Acid Fraction ◽  
Maternal Blood ◽  
Acid Fraction ◽  
Omega 3 ◽  
Serum Fatty Acid ◽  
Control Study

Abstract Background Preeclampsia is a complication during pregnancy characterised by new-onset hypertension and proteinuria that develops after 20 weeks of gestation. Dyslipidemia in pregnancy is correlated with an increased risk of preeclampsia. However, the dynamic changes in lipid metabolic product, particularly fatty acid fraction, in preeclampsia maternal circulation, are not well understood. This study aimed to investigate fatty acid fraction in preeclampsia maternal blood compared with normotensive normal pregnancy. Methods A total of 34 women who developed preeclampsia and 32 women with normotensive normal pregnancy were included in our case-control study. Maternal blood samples were collected for serum fatty acid fractions analysis and other biochemical parameters. Serum fatty acid fractions included long-chain polyunsaturated fatty acid (LCPUFA), monounsaturated fatty acid (MUFA), saturated fatty acid, and total fatty acid, measured with gas chromatography-mass spectrometry (GC-MS). The mean difference of fatty acid level was analysed using parametric and non-parametric bivariate analysis based on normality distributed data, while the risk of preeclampsia based on fatty acid fraction was analysed using a logistic regression model. Results Women with preeclampsia have lower high-density lipoprotein (53.97 ± 12.82 mg/dL vs. 63.71 ± 15.20 mg/dL, p = 0.006), higher triglyceride (284.91 ± 97.68 mg/dL vs. 232.84 ± 73.69 mg/dL, p = 0.018) than that in the normotensive group. Higher palmitoleic acid was found in women with preeclampsia compared to normotensive normal pregnancy (422.94 ± 195.99 vs. 325.71 ± 111.03 μmol/L, p = 0.037). The binary logistic regression model showed that pregnant women who had total omega-3 levels within the reference values had a higher risk of suffering preeclampsia than those with the higher reference value (odds ratio OR (95% CI): 8,5 (1.51–48.07), p = 0.015). Pregnant women who have saturated fatty acid within reference values had a lower risk for suffering preeclampsia than those in upper reference value (OR (95% CI): 0.21 (0.52–0.88), p = 0.032). Conclusion Overall, palmitoleic acid was higher in women with preeclampsia. Further analysis indicated that reference omega-3 in and high saturated fatty acid serum levels are characteristics of women with preeclampsia.

scholarly journals Transfer Omega-3 Melalui Kapsulisasi dan L-Karnitin Pengaruhnya Terhadap Kandungan Asam Lemak Daging dan Sate Kambing

2017 ◽  
Vol 6 (1) ◽  
pp. 18
Author(s):  
Sudibya Sudibya
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
Saturated Fatty Acid ◽  
Omega 3 ◽  
Tuna Fish ◽  
Meat Goat ◽  
Materials Used ◽  
Coconut Meal ◽  
Tuna Fish Oil

<p><em>The objective of this study were to find out and to compare the effect of supplementation of L-carnitine and tuna fish oil and lemuru fish oil  on  fatty acid saturated, fatty acid non saturated  concentration  and peroksida, TBA  number.</em></p><p><em>   The materials used were 20 male PE (Peranakan Etawah) goats of 2 until 3 month old and 15.5-23.5 kilogram body weight. The feedstuff used were wild grass, yellow corn, rice bran, soy bean meal, coconut meal, mineral premix. L-carnitine, tuna fish oil and lemuru fish oil. The method of the research was experimental in vivo using Completely Randomized Blok Design. There were 4 treatments in each treatment and 5 replication. Treatment consisted  of P<sub>0</sub>= control ration, P<sub>1</sub>=P<sub>0</sub> +L-carnitine 50 ppm, P<sub>2</sub>=P<sub>1</sub> + tuna fish oil 5 ml or equal with 4% in the ration, and P<sub>3</sub>=P<sub>1</sub>+ lemuru fish oil 5 ml or equal with 4% in the ration.  The variables measuared  fatty acid saturated, fatty acid non saturated  concentration  and peroksida number..</em></p><p><em>            The results of variance analysis showed that the effect of supplementation of tuna fish oil and lemuru fish oil  (P<sub>2 </sub>and P<sub>3</sub>) in the rations contain 50 ppm L-carnitine were  significantly (P&lt;0.01) on faty acid saturated, faty acid non saturated  concentration  and peroksida number.</em></p><p><em>The conclusion of this research shows that the supplementation of 50 ppm L-carnitine, tuna and lemuru fish oil 5ml that was equal to 4% in goat rations can  incrase non saturated fatty acid from 59,74 to 67,36%,  than to decreased saturated fatty acid from 40,26 to 32,64 %. Proces burned of meat goat to increase peroxida from 0.1437 until 0.1615 miliequivalen/kg and malonaldehyde from 1,807 until 2,440 mg/kg  then to decrease concentration omega-3 fatty acid from 5,957 until 5,945%.</em></p><p><em> </em></p><p><em>Key words :  saturated fatty acid, non saturated fatty acid , L-carnitine, tuna, lemuru                 fish oils</em><em></em></p>

scholarly journals Transfer Omega-3 Melalui Kapsulisasi dan L-Karnitin Pengaruhnya Terhadap Kandungan Asam Lemak Daging dan Sate Kambing

2017 ◽  
Vol 6 (1) ◽  
pp. 18
Author(s):  
Sudibya Sudibya
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
Saturated Fatty Acid ◽  
Omega 3 ◽  
Tuna Fish ◽  
Meat Goat ◽  
Materials Used ◽  
Coconut Meal ◽  
Tuna Fish Oil

<p><em>The objective of this study were to find out and to compare the effect of supplementation of L-carnitine and tuna fish oil and lemuru fish oil  on  fatty acid saturated, fatty acid non saturated  concentration  and peroksida, TBA  number.</em></p><p><em>   The materials used were 20 male PE (Peranakan Etawah) goats of 2 until 3 month old and 15.5-23.5 kilogram body weight. The feedstuff used were wild grass, yellow corn, rice bran, soy bean meal, coconut meal, mineral premix. L-carnitine, tuna fish oil and lemuru fish oil. The method of the research was experimental in vivo using Completely Randomized Blok Design. There were 4 treatments in each treatment and 5 replication. Treatment consisted  of P<sub>0</sub>= control ration, P<sub>1</sub>=P<sub>0</sub> +L-carnitine 50 ppm, P<sub>2</sub>=P<sub>1</sub> + tuna fish oil 5 ml or equal with 4% in the ration, and P<sub>3</sub>=P<sub>1</sub>+ lemuru fish oil 5 ml or equal with 4% in the ration.  The variables measuared  fatty acid saturated, fatty acid non saturated  concentration  and peroksida number..</em></p><p><em>            The results of variance analysis showed that the effect of supplementation of tuna fish oil and lemuru fish oil  (P<sub>2 </sub>and P<sub>3</sub>) in the rations contain 50 ppm L-carnitine were  significantly (P&lt;0.01) on faty acid saturated, faty acid non saturated  concentration  and peroksida number.</em></p><p><em>The conclusion of this research shows that the supplementation of 50 ppm L-carnitine, tuna and lemuru fish oil 5ml that was equal to 4% in goat rations can  incrase non saturated fatty acid from 59,74 to 67,36%,  than to decreased saturated fatty acid from 40,26 to 32,64 %. Proces burned of meat goat to increase peroxida from 0.1437 until 0.1615 miliequivalen/kg and malonaldehyde from 1,807 until 2,440 mg/kg  then to decrease concentration omega-3 fatty acid from 5,957 until 5,945%.</em></p><p><em> </em></p><p><em>Key words :  saturated fatty acid, non saturated fatty acid , L-carnitine, tuna, lemuru                 fish oils</em><em></em></p>

scholarly journals Dietary omega-6 fatty acid replacement selectively impairs cardiac functional recovery after ischemia in female (but not male) rats

2016 ◽  
Vol 311 (3) ◽  
pp. H768-H780 ◽  
Author(s):  
Wendy T. K. Ip ◽  
Andrew McAlindon ◽  
Sarah E. Miller ◽  
James R. Bell ◽  
Claire L. Curl ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Saturated Fatty Acid ◽  
Cell Damage ◽  
Saturated Fat ◽  
Cardiac Effect ◽  
Dietary Lipids ◽  
Male Rats ◽  
Omega 3 ◽  
Pufa Ratio ◽  
Omega 6

A definitive understanding of the role of dietary lipids in determining cardioprotection (or cardiodetriment) has been elusive. Randomized trial findings have been variable and sex specificity of dietary interventions has not been determined. In this investigation the sex-selective cardiac functional effects of three diets enriched by omega-3 or omega-6 polyunsaturated fatty acids (PUFA) or enriched to an equivalent extent in saturated fatty acid components were examined in rats after an 8-wk treatment period. In females the myocardial membrane omega-6:omega-3 PUFA ratio was twofold higher than males in the omega-6 diet replacement group. In diets specified to be high in omega-3 PUFA or in saturated fat, this sex difference was not apparent. Isolated cardiomyocyte and heart Langendorff perfusion experiments were performed, and molecular measures of cell viability were assessed. Under basal conditions the contractile performance of omega-6 fed female cardiomyocytes and hearts was reduced compared with males. Omega-6 fed females exhibited impaired systolic resilience after ischemic insult. This response was associated with increased postischemia necrotic cell damage evaluated by coronary lactate dehydrogenase during reperfusion in omega-6 fed females. Cardiac and myocyte functional parameters were not different between omega-3 and saturated fat dietary groups and within these groups there were no discernible sex differences. Our data provide evidence at both the cardiac and cardiomyocyte levels that dietary saturated fatty acid intake replacement with an omega-6 (but not omega-3) enriched diet has selective adverse cardiac effect in females. This finding has potential relevance in relation to women, cardiac risk, and dietary management.

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