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Heder Djamaludin
Brawijaya University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Engineering Environmental Science

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FATTY ACID COMPOSITION ANALYSIS OF OIL EXTRACT MICROALGAE Spirulina sp. WITH DIFFERENT EXTRACTION METHODS Heder Djamaludin; Anies Chamidah
JFMR (Journal of Fisheries and Marine Research) Vol 5, No 2 (2021): JFMR VOL 5 NO.2
Publisher : JFMR (Journal of Fisheries and Marine Research)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2021.005.02.10

Abstract

The microalgae Spirulina sp. is a potential biological resource. Utilization of Spirulina sp. very broad in various industrial fields such as nutraceutical, food, cosmetic and pharmaceutical. The purpose of this study was to analyze the chemical composition and fatty acid profile of the Spirulina sp. extracted by different mechanical cell disruption methods. This research method is descriptive, where the microalgae Spirulina sp. extracted using Microwave-Assisted Extraction (MAE) and Ultrasonic Assisted Extraction (UAE) methods, then the oil extract was analyzed for chemical composition and fatty acid profile with GC-MS instrument. The results showed that the oil extract of Spirulina sp. which extracted by MAE method contains 12 types of fatty acids where the levels of Saturated Fatty Acid are 56.01%, Mono-Unsaturated Fatty Acid 7.67%, and Poly-Unsaturated Fatty Acid 36.32%. Spirulina sp. oil extract contains ω-6 (17.17-18.87%) and ω-9 (4.34%) unsaturated fatty acids. Then the Spirulina sp. oil extract extracted by the UAE method contains 19 types of fatty acids where the levels of Saturated Fatty acids are 59.25%, Mono-Unsaturated Fatty acids 8.89%, and Poly-Unsaturated Fatty acids 40.87%. Spirulina sp. oil extract contains types of unsaturated fatty acids ω-3 (0.18-0.41%), ω-6 (18.39-27.73%), and ω-9 (3.50%). The highest fatty acid content in Spirulina sp. oil extract are palmitic acid/SFA (53.30-56.57%), oleic acid/MUFA (4.34-4.50%), and linoleic acid/PUFA (18.39-18.88%).
KARAKTERISTIK ORGANOLEPTIK ABON IKAN TUNA (Thunnus sp.) DENGAN PENAMBAHAN JANTUNG PISANG Titik Dwi Sulistiyati; Jeny Ernawati Tambunan; Mr. Hardoko; Eddy Suprayitno; Bambang Budi Sasmito; Anies Chamidah; Mikchaell Alfanov Pardamean Panjaitan; Heder Djamaludin; Luh Ayu Hesa Frida Nanda Putri; Zulfia Rifka Ayu Kusuma
JFMR (Journal of Fisheries and Marine Research) Vol 6, No 1 (2022): JFMR VOL 6 NO.1
Publisher : JFMR (Journal of Fisheries and Marine Research)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2022.006.01.2

Abstract

Ikan tuna mengandung gizi yang tinggi yaitu protein 22,6 – 26 gram/100 gram dan lemak 0,2- 2,7 gram/100 gram dengan proporsi 50-60% bagian tubuh dapat dikonsumsi. Dengan kandungan gizi ini, ikan tuna berpotensi diolah menjadi berbagai produk olahan salah satunya adalah abon ikan. Abon ikan memiliki daya simpan (shelf-life) yang relatif lama, yaitu selama 50 hari pada suhu kamar. Namun, abon ikan masih memiliki kekurangan yakni rendahnya kadar serat. Alternatif sumber serat yang dapat ditambahkan adalah jantung pisang. Penelitian ini menggunakan metode eksperimen Rancangan Acak Lengkap (RAL) dengan 3 taraf penambahan jantung pisang yaitu 20%, 25% dan 30% dengan 3 ulangan. Uji yang dilakukan adalah organoleptik untuk mengetahui tingkat kesuakaan panelis terhadap produk abon ikan. Uji organoleptik menggunakan 4 parameter yaitu penampakan, tektur, aroma dan rasa. Hasil perlakuan terbaik berdasarkan keempat parameter tersebut adalah konsentrasi penambahan jantung pisang sebanyak 25% dengan nilai kenampakan 4,067; aroma 3,956; tekstur 4,589; rasa 4,344 dan dengan penerimaan keseluruhan 4,389. Kata kunci: Abon ikan, Jantung pisang, Tuna
FATTY ACID COMPOSITION ANALYSIS OF OIL EXTRACT MICROALGAE Spirulina sp. WITH DIFFERENT EXTRACTION METHODS Heder Djamaludin; Anies Chamidah
JFMR (Journal of Fisheries and Marine Research) Vol. 5 No. 2 (2021): JFMR
Publisher : JFMR (Journal of Fisheries and Marine Research)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2021.005.02.10

Abstract

The microalgae Spirulina sp. is a potential biological resource. Utilization of Spirulina sp. very broad in various industrial fields such as nutraceutical, food, cosmetic and pharmaceutical. The purpose of this study was to analyze the chemical composition and fatty acid profile of the Spirulina sp. extracted by different mechanical cell disruption methods. This research method is descriptive, where the microalgae Spirulina sp. extracted using Microwave-Assisted Extraction (MAE) and Ultrasonic Assisted Extraction (UAE) methods, then the oil extract was analyzed for chemical composition and fatty acid profile with GC-MS instrument. The results showed that the oil extract of Spirulina sp. which extracted by MAE method contains 12 types of fatty acids where the levels of Saturated Fatty Acid are 56.01%, Mono-Unsaturated Fatty Acid 7.67%, and Poly-Unsaturated Fatty Acid 36.32%. Spirulina sp. oil extract contains ω-6 (17.17-18.87%) and ω-9 (4.34%) unsaturated fatty acids. Then the Spirulina sp. oil extract extracted by the UAE method contains 19 types of fatty acids where the levels of Saturated Fatty acids are 59.25%, Mono-Unsaturated Fatty acids 8.89%, and Poly-Unsaturated Fatty acids 40.87%. Spirulina sp. oil extract contains types of unsaturated fatty acids ω-3 (0.18-0.41%), ω-6 (18.39-27.73%), and ω-9 (3.50%). The highest fatty acid content in Spirulina sp. oil extract are palmitic acid/SFA (53.30-56.57%), oleic acid/MUFA (4.34-4.50%), and linoleic acid/PUFA (18.39-18.88%).
KARAKTERISTIK ORGANOLEPTIK ABON IKAN TUNA (Thunnus sp.) DENGAN PENAMBAHAN JANTUNG PISANG Titik Dwi Sulistiyati; Jeny Ernawati Tambunan; Mr. Hardoko; Eddy Suprayitno; Bambang Budi Sasmito; Anies Chamidah; Mikchaell Alfanov Pardamean Panjaitan; Heder Djamaludin; Luh Ayu Hesa Frida Nanda Putri; Zulfia Rifka Ayu Kusuma
JFMR (Journal of Fisheries and Marine Research) Vol. 6 No. 1 (2022): JFMR
Publisher : JFMR (Journal of Fisheries and Marine Research)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2022.006.01.2

Abstract

Ikan tuna mengandung gizi yang tinggi yaitu protein 22,6 – 26 gram/100 gram dan lemak 0,2- 2,7 gram/100 gram dengan proporsi 50-60% bagian tubuh dapat dikonsumsi. Dengan kandungan gizi ini, ikan tuna berpotensi diolah menjadi berbagai produk olahan salah satunya adalah abon ikan. Abon ikan memiliki daya simpan (shelf-life) yang relatif lama, yaitu selama 50 hari pada suhu kamar. Namun, abon ikan masih memiliki kekurangan yakni rendahnya kadar serat. Alternatif sumber serat yang dapat ditambahkan adalah jantung pisang. Penelitian ini menggunakan metode eksperimen Rancangan Acak Lengkap (RAL) dengan 3 taraf penambahan jantung pisang yaitu 20%, 25% dan 30% dengan 3 ulangan. Uji yang dilakukan adalah organoleptik untuk mengetahui tingkat kesuakaan panelis terhadap produk abon ikan. Uji organoleptik menggunakan 4 parameter yaitu penampakan, tektur, aroma dan rasa. Hasil perlakuan terbaik berdasarkan keempat parameter tersebut adalah konsentrasi penambahan jantung pisang sebanyak 25% dengan nilai kenampakan 4,067; aroma 3,956; tekstur 4,589; rasa 4,344 dan dengan penerimaan keseluruhan 4,389. Kata kunci: Abon ikan, Jantung pisang, Tuna
Co-Authors Anies Chamidah Bambang Budi Sasmito Eddy Suprayitno Luh Ayu Hesa Frida Nanda Putri Mikchaell Alfanov Pardamean Panjaitan Mr. Hardoko Tambunan, Jeny Ernawati Titik Dwi Sulistiyati Zulfia Rifka Ayu Kusuma