Characteristics of DHA-rich masked tuna eye oil and its application in fortified lokum formulation: Characteristics of DHA-rich masked tuna eye oil and its application in fortified lokum formulation

Abstrak

Inggris

Tuna eye oil is a source of omega-3 fatty acids, particularly docosahexaenoic acid (DHA); however, its application in food products remains limited because of its strong fishy odor and high susceptibility to oxidation. This study aimed to determine the most effective masking treatment for tuna eye oil to reduce fishy odor and improve oxidative stability and sensory acceptance in fortified lokum. The study was conducted in three stages: (1) extraction of tuna eye oil using centrifugation, (2) oil masking with lemon or ginger oil at concentrations of 12.5, 25, and 37.5%, and (3) formulation of fortified lokum using the selected masked oil. The extracted oil exhibited a free fatty acid (FFA) content of 0.42%, peroxide value (PV) of 7.44 meq/kg, anisidine value (AnV) of 9.98 meq/kg, and total oxidation (TOTOX) value of 24.84 meq/kg. Masking with lemon oil or ginger oil at 37.5% reduced oxidation parameters (FFA 0.12–0.28%; PV 4.49–6.61 meq/kg; p-AnV 3.08–3.75 meq/kg; TOTOX 12.06–16.96 meq/kg), enhanced antioxidant activity (IC₅₀ 140.76–166.41), and preserved the fatty acid profile, with DHA accounting for 29–30% of the total fatty acids. Fortification of lokum with masked tuna eye oil increased fat, EPA, and DHA levels, accompanied by measurable reductions in hardness and chewiness. Overall, masking tuna eye oil with 37.5 % %lemon and ginger oils effectively improved oxidative stability, with lemon oil showing the most balanced performance in terms of oxidation parameters, antioxidant activity, and sensory acceptance of fortified lokum.

Bahasa Indonesia

Minyak mata tuna merupakan sumber asam lemak omega-3, khususnya docosahexaenoic acid (DHA), namun pemanfaatannya dalam produk pangan masih terbatas akibat aroma amis yang kuat dan kerentanan terhadap oksidasi. Penelitian ini bertujuan menentukan perlakuan masking minyak mata tuna yang paling efektif dalam menekan aroma amis dan meningkatkan stabilitas oksidatif serta penerimaan sensori pada lokum terfortifikasi. Penelitian dilakukan melalui tiga tahap, yaitu: (1) ekstraksi minyak mata tuna menggunakan metode sentrifugasi, (2) masking minyak menggunakan lemon oil atau ginger oil pada konsentrasi 12,5; 25; dan 37,5%, serta (3) formulasi lokum terfortifikasi menggunakan minyak hasil masking terpilih. Minyak hasil ekstraksi memiliki nilai free fatty acids (FFA) 0,42%, peroxide value (PV) 7,44 meq/kg, anisidine value (AnV) 9,98 meq/kg, dan total oxidation value (TOTOX) 24,84 meq/kg. Masking menggunakan lemon oil atau ginger oil pada konsentrasi 37,5% menurunkan parameter oksidasi (FFA 0,12–0,28%; PV 4,49–6,61 meq/kg; p-AnV 3,08–3,75 meq/kg; TOTOX 12,06–16,96 meq/kg), meningkatkan aktivitas antioksidan (IC50 140,76–166,41), serta mempertahankan profil asam lemak dengan kandungan DHA sebesar 29–30% dari total asam lemak. Fortifikasi minyak mata tuna termasking ke dalam lokum meningkatkan kandungan lemak serta kadar EPA dan DHA, disertai penurunan terukur pada parameter kekerasan dan kekenyalan produk. Secara keseluruhan, masking minyak mata tuna menggunakan lemon oil dan ginger oil pada konsentrasi 37,5% efektif meningkatkan stabilitas oksidatif minyak ikan, dengan perlakuan lemon oil menunjukkan kinerja paling seimbang ditinjau dari parameter oksidasi, aktivitas antioksidan, dan penerimaan sensori pada lokum terfortifikasi.

Kata kunci

• oksidasi lipid
• omega-3
• pangan
• gel tekstur
• functional food
• lipid oxidation
• gel texture