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All Journal Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA)
Basuki Wirjosentono
Departemen Kimia FMIPA, Universitas Sumatera Utara
Agriculture, Biological Sciences & Forestry

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Analisis Asam Lemak Omega 3 dan 6 pada Minyak Ikan Lele secara GC-FID Maruba Pandiangan; Jamaran Kaban; Basuki Wirjosentono; Jansen Silalahi
Jurnal Riset Teknologi Pangan dan Hasil Pertanian (RETIPA) Volume 1 Nomor 1
Publisher : Universitas Katolik Santo Thomas Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (467.228 KB) | DOI: 10.54367/retipa.v1i1.908

Abstract

Omega 3 and 6 fatty acids are very good consumed to improve human health. For this reason, research is needed to determine the glyceride profile and identification of omega 3 and 6 fatty acids in fat molecules so that the potential of catfish oil as a source of omega 3 and 6 can be known. Catfish oil was extracted by the soxletation method. Fatty acid composition was analyzed by gas chromatography (GC-FID) which was previously esterified using BF3. The results showed that the composition of unsaturated fatty acids more than saturated fatty acids. Omega-3 fatty acids are found consisting of linolenic acid, eicosapentanoic acid (EPA) and docosahexanoic acid (DHA) and omega 6, namely linoleic acid. The comparison of omega 3 and omega 6 in catfish oil is still within the recommended comparison terms. Judging from the composition and position of catfish oil fatty acids which contain omega 3 and omega 6 fatty acids. Thus catfish oil has the potential as a source of omega 3 and 6 from one of the freshwater fish that are consumed by many people.
Co-Authors Jamaran Kaban Jansen Silalahi Maruba Pandiangan