Penghambatan Oksidasi Lipid Minyak Ikan Cakalang (Katsuwonus pelamis) Oleh Air Jahe (Zingiber officinale var. rubrum) Selama Penyimpanan Dingin

Abstract

Fish is one of the main foods for humans that are rich of proteins, fatty, and minerals that are good for health. Unsaturated fatty acids are very easily oxidized by the presence of catalysts such as oxygen, heat, light, and the presence of metals. Ginger contains antioxidants which can inhibit oxidation of fat or oil. This study aims to inhibit fat oxidation of skipjack fish with the addition of ginger. Skipjack fish soaked in ginger water with a concentration of 10%, 20%, 30% and the control, then saved for 0, 2, 4 days. The fish was extracted by the wet rendering method and then analyzed with 2 parameters, peroxide value and free fatty acids with the titration method. The best concentration in inhibiting lipid oxidation of skipjack fish is at a concentration of 10% and 30%. The peroxide value of skipjack tuna oils is still below the IFOS standard of 3.75 meq O2/kg and the percentage of free fatty acids is still below the standard of 1.5%

Emulsifying and Lipid Peroxidation Inhibitory Activities of Chicken Head Protein Hydrolysate Using a Combination of Papain and Bromelain Enzymes

“…Oxidation is a complex process involving the formation and spread of free radicals that will bind lipid electrons in cell membranes and directly result in cell damage. Josef et al [38] stated that during long-term storage long time,quality and freshness of fish will decrease. Fatty acid content saturation in the body of skipjack tuna is more dominated by unsaturated fatty acids compound (PUFA) so fish oil is susceptible suffer from oxidative rancidity Sonklin et al [39] reported that in the lipid peroxidation inhibition assay, the sample will react with the ferrous ion (Fe 2+ ) formed in linoleic acid so that when the sample encounters Fe 2+, , it will react and become a ferric ion (Fe 3+ ) and form a brownish color.…”

Antimicrobial effect of catfish (Pangasius sp.) meat extract

“…Oksidasi asam lemak bebas ini bisa dicegah atau dikurangi dengan cara menambahkan zat antioksidan. Penelitian yang dilakukan oleh Josef melaporkan bahwa minyak ikan cakalang yang disimpan pada suhu dingin yang ditambahkan dengan antioksidan alami berupa ekstrak jahe dapat menghambat proses oksidasi, 29 dengan cara menyumbangkan atom hidrogen pada radikal bebas. Antioksidan ini juga bekerja dengan dengan mengikat oksigen dan melepas hidrogen sehingga senyawa yang terbentuk men-jadi lebih stabil.…”

APLIKASI TEKNOLOGI IONISASI TEGANGAN TINGGI UNTUK PENGAWET IKAN TONGKOL (Euthynnus affinis)

“…13 terjadi akibat oksidasi asam lemak ikan tongkol selama pengawetan. Menurut Josef et al, (2019), ikan sangat rentan terhadap oksidasi karena mengandung asam lemak. Kandungan asam lemak tak jenuh mengakibatkan daging ikan mudah mengalami proses oksidasi sehingga menyebabkan bau tengik.…”