Peningkatan Kualitas Minyak Ikan Tuna dalam Negeri sebagai Sumber DHA

(Dokosaheksanoat acid) untuk Memenuhi Kebutuhan Minyak Ikan Nasional

(Improving the Quality of Domestic Tuna Fish Oil as a Source of DHA (Dokosaheksanoic acid)
to Conform to the National Fish Oil Needs)

Sugeng Heri Suseno

Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian
Bogor
*emailnya belom mbak

ABSTRAK

Minyak ikan tuna kasar dari hasil samping industri pengalengan memiliki kualitas rendah sehingga belum
dapat dimanfaatkan untuk pangan. Kualitas minyak tersebut dapat ditingkatkan dengan melakukan pemurnian.
Tujuan penelitian ini adalah mendapatkan minyak tuna murni menggunakan Response Surface Method (RSM)
dan produk emulsi minyak ikan tuna yang stabil pada suhu ruang. Desain eksperimen yang digunakan
pemurnian adalah Central Composite Design (CCD) yang terdiri dari dua faktor (konsentrasi magnesol XL
dan waktu adsorpsi) dengan lima respon (asam lemak bebas, bilangan asam, bilangan peroksida, nilai
anisidin, dan total oksidasi). Formulasi emulsi menggunakan minyak 15% ditambahkan masing-masing whey
protein 0.1%, 0.5%, 1% dan guar gum 1%, 1.5%, 2%. Emulsi kemudian disimpan pada suhu ruang selama 18
hari. Hasil kombinasi faktor menghasilkan respon optimal pada konsentrasi magnesol XL 5% dan waktu
adsorpsi 20 menit, dengan nilai disaribility 92.7%. Validasi kondisi optimal menghasilkan nilai asam lemak
bebas 0.43±0.01%, bilangan asam 0.75±0.01 mg KOH/g, bilangan peroksida 1.62±0.01 meq/kg, nilai anisidin
14.19±0.02 meq/kg, dan nilai total oksidasi 17.43±0.01 meq/kg, dengan persentase penurunan berturut-turut
56.57%, 55.36%, 88.86%, 69.69% dan 77.03%. Emulsi minyak ikan tuna terbaik diperoleh pada konsentrasi
guar gum 2% dan whey protein 0.1% yang stabil selama penyimpanan pada suhu ruang dengan nilai
viskositas 8358 cP, nilai pH 4.39, dan ukuran droplet sebesar 5.01 µm.

Kata kunci : Emulsi, Magnesol XL, Minyak ikan tuna, Pemurnian, RSM

ABSTRACT

Crude tuna oil from the by-product of the canning industry is low quality so it cannot be used for food. The
quality of the oil can be improved by refining it. The purpose of this study was to obtain pure tuna oil using
the Response Surface Method (RSM) and tuna fish oil emulsion products which are stable at room
temperature. The experimental design used for purification was Central Composite Design (CCD) which
consisted of two factors (magnesol XL concentration and adsorption time) with five responses (free fatty
acids, acid numbers, peroxide numbers, anisidin values, and total oxidation values). The emulsion formulation
uses 15% oil added respectively whey protein 0.1%, 0.5%, 1% and guar gum 1%, 1.5%, 2%. The emulsion
was then stored at room temperature for 18 days. The combination of factors resulted in an optimal response
at a concentration of 5% magnesol XL and an adsorption time of 20 minutes, with a disaribility value of
92.7%. Validation of the optimal conditions resulted in a free fatty acid value of 0.43 ± 0.01%, an acid
number of 0.75 ± 0.01 mg KOH / g, a peroxide number of 1.62 ± 0.01 meq / kg, anisidine value of 14.19 ±
0.02 meq / kg, and a total oxidation value of 17.43 ± 0.01 meq / kg, with the percentage of reduction of
56.57%, 55.36%, 88.86%, 69.69% and 77.03%, respectively. The best tuna fish oil emulsion was obtained at
2% guar gum and 0.1% whey protein which was stable during storage at room temperature with a viscosity
value of 8358 cP, a pH value of 4.39, and droplet size of 5.01 µm.

Keywords : Emulsion, Magnesol XL, Tuna fish oil, Refining, RSM