Peningkatan stabilitas oksidatif minyak mata tuna dengan metode purifikasi dan penambahan natural astaxanthin (NAst): Improvement of oxidative stability of tuna eyes oil by purification methods and natural astaxanthin (NAst) addition

Abstrak

Bahasa Indonesia

Minyak ikan merupakan sumber nutrisi asam lemak tak jenuh ganda, khususnya eicosapentaenoic acid (EPA, C20:5 n-3) dan docosahexaenoic acid (DHA, C22:6 n-3) yang bermanfaat bagi kesehatan manusia. Mata tuna mengandung DHA yang tinggi dan unggul, sehingga dapat diolah menjadi minyak mata tuna. Kekurangan minyak mata tuna adalah mudah mengalami kerusakan oksidatif. Astaxanthin sebagai pigmen karotenoid memiliki aktivitas antioksidan kuat dan menghambat peroksidasi lipid penyebab kerusakan oksidatif. Tujuan penelitian ini menentukan konsentrasi terbaik penambahan astaxanthin pada minyak mata tuna hasil permurnianPemurnian minyak mata tuna dilakukan melalui netralisasi dengan NaOH 16oBe, dilanjutkan dengan bleaching menggunakan magnesol 5%. Minyak mata tuna hasil pemurnian, dicampur dengan astaxanthin kulit udang pada konsentrasi berbeda, yaitu 0; 0,2: 0,4: dan 0,6%. Parameter yang dianalisis meliputi asam lemak bebas, bilangan peroksida, bilangan p-anisidin, dan total oksidasi. Hasil penelitian menunjukkan bahwa purifikasi dengan netralisasi NaOH 16oBe dan bleaching magnesol 5% memiliki nilai asam lemak bebas 0,33±0,08%, bilangan peroksida 4,12±0,82 meq/kg, p-Anisidin 2,83±0,22 meq/kg, dan total oksidasi 11,08±1,62 meq/kg. Astaxanthin memiliki nilai IC50 14,14 ppm. Perlakuan penambahan astaxanthin terbaik adalah konsentrasi 0,6% dengan nilai asam lemak bebas 1,03±0,05%, bilangan peroksida 8,08±0,14 meq/kg, bilangan p-Anisidin 9,12±0,02 meq/kg; dan total oksidasi 25,29±0,31 meq/kg terkecil selama 60 hari penyimpanan. Purifikasi dan penambahan natural astaxanthin mampu memperbaiki kualitas mutu dan stabilitas minyak mata tuna selama penyimpanan.

Inggris

Fish oil is a rich source of long-chain polyunsaturated fatty acids (LCPUFA) that are essential for human health. These fatty acids, specifically eicosapentaenoic acid (EPA, C20:5 n-3) and docosahexaenoic acid (DHA, C22:6 n-3), have been shown to provide numerous health benefits.Tuna eye stands out for its exceptional DHA content, which allows it to be refined into tuna eyes oil. The disadvantage of tuna eye oil is its susceptibility to oxidative damage.Astaxanthin, a carotenoid pigment, exhibits robust antioxidant properties and suppresses lipid peroxidation, thereby preventing oxidative damage. The objective of this research is to identify the optimal concentration of astaxanthin and the most suitable refined tuna eye oil based on quality parameters and oxidative stability.The purification of tuna oil was accomplished through a process that involved neutralization with 16oBe NaOH, followed by bleaching with 5% magnesol.The subsequent combination of refined tuna eye oil with shrimp shells was carried out at concentrations of 0%, 0.2%, 0.4%, and 0.6% astaxanthin.The parameters that were examined included free fatty acids, peroxide value, p-anisidine, and total oxidation.The outcomes of the study indicated that the refining process of tuna oil through neutralization and bleaching resulted in a free fatty acid content of 0.33±0.08%, a peroxide value of 4.12±0.82 meq/kg, a p-Anisidine value of 2.83±0.22 meq/kg, and a total oxidation of 11.08±1.62 meq/kg. The IC50 value of astaxanthin was found to be 14.14 ppm. The optimal concentration of astaxanthin for addition was determined to be 0.6%, resulting in a free fatty acid content of 1.03±0.05%, a peroxide value of 8.08±0.14 meq/kg, an anisidine value of 9.12±0.02 meq/kg, and a total oxidation value of 25.29±0.31 meq/kg. Among these values, the total oxidation value showed the smallest change after 60 days of storage, and the utilization of purification techniques and incorporation of astaxanthin may enhance the oxidative stability of tuna oil during storage.

Kata kunci

• antioxidant
• by-product
• hydroperoxide
• omega-3
• shrimp
• antioksidan
• hasil samping
• hidroperoksida
• udang