Open AccessKANDUNGAN LEMAK DAN KOMPOSISI ASAM LEMAK OMEGA-3 PADA IKAN KAKAP MERAH (Aphareus furca)
Author(s) -
Sofriani D. Bontjura,
Julius Pontoh,
Johnly A. Rorong
Publication year - 2020
Publication title -
chemistry progress
Language(s) - English
Resource type - Journals
eISSN - 2715-8365
pISSN - 1979-5920
DOI - 10.35799/cp.12.2.2019.27931
Subject(s) - chemistry , food science , docosahexaenoic acid , eicosapentaenoic acid , fatty acid , polyunsaturated fatty acid , biochemistry
ABSTRAKIkan laut merupakan sumber makanan penghasil terbesar asam lemak omega-3. Senyawa ini telah banyak dibuktikan memberikan efek positif bagi kesehatan. Telah dilakukan penelitian untuk mengetahui kadar lemak dan komposisi asam lemak omega-3 pada badan ikan kakap merah (Aphareus furca). Pengujian kadar lemak dilakukan menggunakan metode ekstraksi rendering. Ekstrak minyak ikan yang diperoleh ditransesterifikasi basa menggunakan metode derivatisasi dan diinjeksikan pada alat kromatografi gas. Bagian badan ikan kakap merah mengandung lemak sebesar 0,06%. Kandungan asam lemak omega-3 sebesar 26,8% yang terdiri dari asam linolenat 2,4%, eikosatrienoat 4,3%, eikosapentaenoat (EPA) 0,9% dan dokosaheksaenoat (DHA) 19,2%. ABSTRACTFishes are the biggest food source of omega-3 fatty acids. This compound has been proven to have many positive effects on health. Research has been conducted to determine the fat content and composition of omega-3 fatty acids in the body of red snapper (Aphareus furca). Fat content testing is done using the rendering extraction method. Fish oil extract that was obtained were transesterified base using the derivatization method and injected on a gas chromatography device. The red snapper's body contains 0.06% fat. The omega-3 fatty acid content is 26.8% consisting of 2.4% linolenic acid, 4.3% eicosatrienoic acid, 0.9% eicosapentaenoic acid (EPA) and 19.2% docosahexaenoic acid (DHA).