Komposisi Kimia dan Profil Asam Lemak Ikan Layur Segar Penyimpanan Suhu Dingin Chemical Composition and Fatty Acid Profile in Hairtail Fish During Chilling Storage

Agoes Mardiono Jacoeb, Nurjanah, Taufik Hidayat, Riyanda Perdiansyah

Abstract

Ikan layur merupakan komoditas bahan baku ekspor bernilai ekonomis penting. Proses penyimpanan memengaruhi komposisi kimia ikan layur. Penelitian ini bertujuan menentukan pengaruh penyimpanan dingin terhadap perubahan komposisi kimia dan profil asam lemak ikan layur (Trichiurus sp.). Prosedur penelitian yang dilakukan adalah penyimpanan pada suhu dingin 6-10°C selama 0 hari (H0) segar, 6 hari (H6) agak segar, dan 10 hari (H10) tidak segar. Ikan layur mengalami kenaikan kadar air dan lemak, sedangkan kadar protein dan kadar abu, mengalami perubahan. Hasil manunjukkan bahwa asam lemak secara umum tidak mengalami perubahan secara deskriptif selama penyimpanan dingin 10 hari. Ikan layur terdiri dari 24 jenis asam lemak yang terdiri dari 10 jenis SFA, 7 jenis MUFA, dan 7 jenis PUFA. Asam lemak tertinggi ikan layur yaitu DHA yaitu 24,01% (H0) dan 21,39% (H10)

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Authors

Agoes Mardiono Jacoeb
Nurjanah
inun_thp10@yahoo.com (Primary Contact)
Taufik Hidayat
Riyanda Perdiansyah
Mardiono JacoebA., Nurjanah, HidayatT., & PerdiansyahR. (2020). Komposisi Kimia dan Profil Asam Lemak Ikan Layur Segar Penyimpanan Suhu Dingin: Chemical Composition and Fatty Acid Profile in Hairtail Fish During Chilling Storage. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(1), 147-157. https://doi.org/10.17844/jphpi.v23i1.31057

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