ANALISIS FISIKO KIMIA KONSENTRAT PROTEIN IKAN NILA (Oreochromis niloticus) YANG DIEKSTRAK MENGGUNAKAN PELARUT ETANOL

Abstract

Ikan nila belum banyak dimanfaatkan oleh masyarakat Sangihe dan menjadi pilihan terakhir untuk dikonsumsi. Pemanfaatan daging ikan nila sebagai bahan baku sediaan protein seperti konsentrat protein dirasa sangat tepat sehingga dapat mengoptimalkan potensi ikan nila di Sangihe. Konsentrat protein dapat diekstrak dengan menggunakan pelarut organik seperti etanol. Tujuan penelitian ini adalah ekstraksi konsentrat protein dari ikan nila dengan menggunakan pelarut etanol dan menganalisis sifat fisiko-kimianya. Tahapan penelitian terdiri dari ekstraksi dengan pelarut etanol dan analisis sifat fisiko-kimianya. Data-data dibahas secara deskriptif. Rendemen KPI yang diperoleh berkisar 16,53% dengan kadar protein 61,13%, kadar lemak 7,11%, derajat putih 74,77%, dan nilai bau 2. Hasil ini menunjukkan KPI nila yang diekstrak menggunakan pelarut etanol masih tergolong KPI tipe C. Walaupun demikian, hasil pengujian asam amino menunjukkan KPI nila mengandung 20 jenis asam amino dengan lysine sebagai asam amino terbanyak (55,70 mg/g), sedangkan pengujian asam lemak menunjukkan KPI nila mengandung 27 jenis asam lemak dengan jumlah asam lemak omega-3 sebanyak 5 jenis (C18:4 n-3, C18:3 n-3, C20;4 n-3, C20:5 n-3, C22:6 n-3), omega-6 sebanyak 7 jenis (C18:2 n-6, C18:2 n-6, C18:3 n-6, C20:2 n-6, C20:3 n-6, C20:4 n-6, C22:5 n-6), dan omega-9 sebanyak 4 jenis (C18:1 n-9, C18:1 n-9, C20:1 n-9, C22:1 n-9). Jumlah asam lemak tertinggi adalah asam lemak oleic acid (14,31 mg/g). Hasil penelitian ini dirasa belum optimal sehingga perlu dilakukan modifikasi metode ekstraksi untuk memperoleh kualitas KPI yang lebih baik.

Effect of Preparation Treatments on the Physico-Chemical Characteristics of Nile Tilapia (Oreochromis niloticus) Protein Concentrate

“…The protein in the FPC is primarily of the myofibril type because stroma protein is low (about 2.2%) in fish muscle, and water soluble sarcoplasmic protein (about 2-3.5% in teleost fish) is removed during washing. The protein content of the FPC of the present study was also much higher than those reported by [18] for rainbow runner (77.34%) and by [18] for nile tilapia (61.13%) FPCs.…”

“…Another possibility is that the out-flow of air from the oven might have been too slow, causing the air within the oven became relatively saturated by the water vapour, and hence, slowing the drying rate. Drying duration and temperature as well as air movement are the primary determinant of the moisture content of a substance.Longer drying duration and higher temperature as well as higher flow rate of the air remove more free water from a material being dried.A lower moisture contents of the FPC have been reported for rainbow runner(Elagatisbipinnulatus) (8.26%) [16] and 6.34% [17], and for nile tilapia (O. niloticus)(9.34%) [18].The differences in the moisture content might have been due to the differences in the mothods used to produce the FPCs.…”

“…Low degree of whiteness of an FPC is generally caused by several factors, such as the presence of heme protein, high fat content, too long drying at low temperature which permits fermentation process to take place, as well as too high drying temperature which facilitates browning reactions. According to [14], [15] and [18],extraction of meat Different letters showed significant differences between treatments at α = 0.05…”

Effect of Preparation Treatments on the Physico-Chemical Characteristics of Nile Tilapia (Oreochromis niloticus) Protein Concentrate

“…Low degree of whiteness of an FPC is generally caused by several factors, such as the presence of heme protein, high fat content, too long drying at low temperature which permits fermentation process to take place, as well as too high drying temperature which facilitates browning reactions. According to [14], [15] and [18],extraction of meat Different letters showed significant differences between treatments at α = 0.05…”

Pengaruh Fortifikasi Konsentrat Protein Ikan Kembung (Rastrelliger sp.) terhadap Kualitas Keripik

“…Menurut Alvarez et al (2017), hasil pengolahan ikan kembung berupa filet memiliki kandungan protein sebesar 14-16%. Rieuwpassa et al (2020) (Afriani et al, 2016).…”