Komposisi Kimia dan Profil Asam Lemak Ikan Layur Segar Penyimpanan Suhu Dingin

Chemical Composition and Fatty Acid Profile in Hairtail Fish During Chilling Storage

  • Agoes Mardiono Jacoeb Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan Institut Pertanian Bogor, Kampus IPB Dramaga, Jalan Agatis, Bogor
  • Nurjanah Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan Institut Pertanian Bogor, Kampus IPB Dramaga, Jalan Agatis, Bogor
  • Taufik Hidayat Pusat Teknologi Agroindustri, Badan Pengkajian dan Penerapan Teknologi, Jalan M.H. Thamrin Kota Jakarta Pusat, Jakarta
  • Riyanda Perdiansyah Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan Institut Pertanian Bogor, Kampus IPB Dramaga, Jalan Agatis, Bogor
Keywords: asam lemak, DHA, ikan layur (Trichiurus pepturus), komposisi kimia

Abstract

Ikan layur merupakan komoditas bahan baku ekspor bernilai ekonomis penting. Proses penyimpanan memengaruhi komposisi kimia ikan layur. Penelitian ini bertujuan menentukan pengaruh penyimpanan dingin terhadap perubahan komposisi kimia dan profil asam lemak ikan layur (Trichiurus sp.). Prosedur penelitian yang dilakukan adalah penyimpanan pada suhu dingin 6-10°C selama 0 hari (H0) segar, 6 hari (H6) agak segar, dan 10 hari (H10) tidak segar. Ikan layur mengalami kenaikan kadar air dan lemak, sedangkan kadar protein dan kadar abu, mengalami perubahan. Hasil manunjukkan bahwa asam lemak secara umum tidak mengalami perubahan secara deskriptif selama penyimpanan dingin 10 hari. Ikan layur terdiri dari 24 jenis asam lemak yang terdiri dari 10 jenis SFA, 7 jenis MUFA, dan 7 jenis PUFA. Asam lemak tertinggi ikan layur yaitu DHA yaitu 24,01% (H0) dan 21,39% (H10)

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Published
2020-04-30