Profil Asam Lemak dan Kolesterol Ikan Bandeng Asap dengan Asap Cair Bonggol Jagung dan Pengaruhnya terhadap Profil Lipid Tikus Wistar

Aryanti Indah Setyastuti, Yudhomenggolo Sastro Darmanto, Fronthea Swastawati

Abstract


Aplikasi asap cair bonggol jagung pada ikan bandeng asap dinilai mampu mempertahankan asam lemak tak jenuh yang berperan dalam menurunkan kolesterol. Penelitian ini bertujuan untuk mengetahui kombinasi lama perendaman 12 jam (L1); 24 jam (L2) dan perbedaan suhu pemanasan 800 (T1); 900 (T2); 1000 (T3) terhadap profil asam lemak serta pengaruh pemberian ikan bandeng asap (kontrol; 15 g; 20 g; dan 25 g) terhadap profil lipid tikus wistar. Analisa yang dilakukan adalah profil asam lemak; dan profil lipid tikus wistar (kolesterol, trigliserida, HDL, dan LDL). Hasil penelitian menunjukkan bahwa pada ikan bandeng asap, terdeteksi asam lemak omega-6 (asam linoleat) sebesar 0,87% (pada L1T3); omega-3 sebesar 1,97% (pada L1T1); 1,76% (pada L1T2); 5,92% (pada L1T3); 0% (pada L2T1); 0% (pada L2T2); dan 4,14% (pada L2T3); omega-9 (asam oleat) sebesar 45,35% (pada L1T1); 37,8% (pada L1T2); 39,42% (pada L1T3); 43,11 (pada L2T1); 40% (pada L2T2); dan 33,16% (pada L2T3). Pemberian ikan bandeng asap pada tikus wistar memberikan dampak terhadap nilai kolesterol, trigliserida, HDL, dan LDL. Perlakuan pengolahan ikan bandeng asap tidak menunjukkan pengaruh terhadap nilai organoleptik ikan bandeng asap.

Keywords


asap cair bonggol jagung, ikan bandeng, profil asam lemak, kolesterol, dan profil lipid

Full Text:

PDF

References


Agustini, Tri Winarni, Indah Susilowati, Subagyo, Wilis Ari Setyati, Bambang Argo Wibowo. 2010. Will Soft-Boned Milkfish-A Traditional Food Product From Semarang City, Indonesia-Breakthrough the Global Market? Journal of Coastal Development, Vol 14(1): 81-90.

Anwar, T. Bahri. 2004. Manfaat Diet pada Penanggulangan Hiperkolesterolemi. e-USU Repository Universitas Sumatera Utara.

Association of Official Analytical Chemists (AOAC). 1996. Official Methods of Analysis 18th Edition. Benyamin Franklin. Washington DC. USA.

Archer, W. Roodly, Benoı̂t Lamarche, Annie C. St-Pierre, Jean-François Mauger, Olivier Dériaz, Nancy Landry, Louise Corneau, Jean-Pierre Després, Jean Bergeron, Patrick Couture, and Nathalie Bergeron. 2003. High Carbohydrate and High Monounsaturated Fatty Acid Diets Similarly Affect LDL Electrophoretic Characteristics in Men Who Are Losing Weight. Journal of Nutrition Vol. 133 (10): 3124-3129.

Ariantari, Ni Putu., Sagung Chandra Yowani., Dewa Ayu Swastini. 2010. Uji Aktivitas Penurunan Kolesterol Produk Madu Herbal yang Beredar di Pasaran pada Tikus Putih Diet Lemak Tinggi. Jurnal Kimia 4 (1): 15-19.

Badan Standar Nasional Indonesia. 2013. Ikan Asap dengan Pengasapan Panas SNI No. 2725:2013. Balai Bimbingan Pengujian Mutu Hasil Perikanan. Jakarta. 128 hlm

Buccolo, Giovanni., Harold David. 1973. Quantitative Determination of Serum Triglycerides by the Use of Enzymes. Clinical Chemistry 19/5: 476-482.

Bortolomeazzi, Renzo., Nerina Sebastianutto, Rosanna Toniolo, Andrea Pizzariello. 2007. Comparative Evaluation of the Antioxidant Capacity of Smoke Flavouring Phenols by Crocin Bleaching Inhibition, DPPH Radical Scavenging and Oxidation Potential. Food Chemistry (100): 1481-1489.

Cardinal, Mireille, Josiane Cornet, Thierry Serot, Regis Baron. 2006. Effects of the Smoking Process on Odour Characteristics of Smoked Herring (Clupea harengus) and Relationships with Phenolic Compound Content. Food Chemistry (96): 137-146.

Chatterjee, Cynthia, Daniel L. Sparks. 2011. Mini-Review Hepatic Lipase, High Density Lipoproteins, and Hypertriglyceridemia. The American Journal of Pathology Vol. 178 (4): 1429-1433.

Guillen, M. D., N. Cabo. 2004. Study of the Effects of Smoke Flavourings on the Oxidative Stability of the Lipids of Pork Adipose Tissue by Means of Fourier Transform Infrared Spectroscopy. Meat Science 66: 647-657.

Gonulalan, Z., A. Kose, H. Yetim. 2003. Effects of Liquid Smoke on Quality Characteristics of Turkish Standard Smoked Beef Tongue. Meat Science 66: 165-170.

Hattula, T., K. Elfving, U. M. Mrouch, T. Luoma. 2001. Use of Liquid Smoke Flavouring as an Alternative to Traditional Flue Gas Smoking of Rainbow Trout Fillets (Oncorhynchus mykiss). Lebensm-Wiss U-Technology, 34: 521-525.

Hermanto, Sandra., Anna Muawanah., Prita Wardhani. 2010. Analisis Tingkat Kerusakan Lemak Nabati dan Lemak Hewani Akibat Proses Pemanasan.

Herwiyarirasanta., B. A. Eduardus. 2010. Effect of Black Sweet Soybean Extract Supplementation in Low Density Lipoprotein Level of Rats (Rattus novergicus) with High Fat Diet. Science Article. Universitas Airlangga.

Kon, Kwang Kon, Michael J Quon, Kwen Chul Shin, Soo Lim., Yonghee Lee, Ichiro Sakuma, Kyounghoon Lee, Seung Hwan Han, Eak Kyun Shin. 2012. Significant Differential Effects of Omega-3 Fatty Acids and Fenofibrate in Patients with Hypertriglycemia. Atherosclerosis (220): 537-544.

Martati Erryana., Lily Arsanti Lestari. 2010. Pengaruh Pemberian Khitosan terhadap Profil Lipid Serum Darah Tikus Sprague Dawley. Jurnal Teknologi Pertanian Vol. 9 (3): 157-164.

Martinez, Olaia, Jesus Salmeron, Maria D. Guillen, Carmen Casas. 2010. Effect of Freezing on the Physicochemical, Textural and Sensorial Characteristics of Salmon (Salmo salar) Smoked with A Liquid Smoke Flavouring. LWT- Food Science and Technology 42: 910-918.

Murray, R. K., Granner, D. K., Mayes, P. A., Rodwell, V. W. 2003. Biokimia Harper Edisi 25. Penerbit Buku Kedokteran EGC. Jakarta: 276-283.

Park dan Geins, 1994. In Situ Preparasition of Fatty Acids Methyl Ester for analysis of Fatty Acids Compositon in Foods Science.

Richmond, W. 1973. Enzymatic Determination of Total Serum Cholesterol. Clinical Chemistry 19: 1350-1354.

Schuchardt, Jan Philipp., Juliane Neubronner., Robert C. Block., Clemens von Schacky., Andreas Han. 2014. Associations Between Omega-3 Index Increase and Triacylglyceride Decrease in Subjects with Hypertriglyceridemia in Response to Six Month of EPA and DHA Supplementation. Prostaglandins, Leukotrienes and Essential Fatty Acids (91): 129-134.

Siskos, I., Anastasios Zotos., Styliani Melidou., Roussa Tsikritzi. 2007. The Effect of Liquid Smioking of Fillets Of Trout (Salmo gairdnerii) on Sensory, Microbiological and Chemical Changes during Chilled Storage. Food Chemistry (101). Greece. 458-464.

Stolyhwo, Andrzej., Ilona Kolodziejska., Zdzislaw E. Sikorski. 2006. Long Chain Polyunsaturated Fatty Acids in Smoked Atlantic Mackerel and Baltic Sprats. Food Chemistry 94: 589-595.

Swastawati, Fronthea. 2007. Pengasapan Ikan Menggunakan Liquid Smoke. Penerbit Universitas Diponegoro. Semarang.

Swastawati, Fronthea, Herry Boesono S., Dian Wijayanto. 2014. Antimicrobial Activity of Corncob Liquid Smoke and its Aplication to Smoked Milkfish (Chanos chanos Forsk) Using Electric and Mechanical Oven. IPCBEE Vol. 67: 109-113.

Tamaela, P. 2003. Efek Antioksidan Asap Cair Tempurung Kelapa untuk Menghambat Oksidasi Lipida pada Steak Ikan Cakalang (Katsuwonus pelamis) Asap Selama Penyimpanan. Ichtyos, Vol. 2 (2): 59-62.

Tuminah, Sulistyowati. 2009. Efek Asam Lemak Jenuh dan Asam Lemak tak Jenuh “Trans” terhadap Kesehatan. Media Penelitian dan Pengembangan Keseharan Vol. XIX: 13-20.

Varlet, Vincent, Carole Prost, Thierry Serot. 2007. Analytical, Nutritional and Clinical Methods Volatile Aldehydes in Smoked Fish: Analysis Methods, Occurrence and Mechanisms of Formation. Food Chemistry (107): 1536-1556.

Wajizah, Sitti., Komang G. Wiryawan., Wasmen Manalu., Dwi Setyaningsih. 2013. Profil Lemak Plasma dan Nilai Hematologi Tikus Sprague Dawley dengan Suplementasi Amida Minyak Ikan. Jurnal Kedokteran Hewan Vol. 7 (1): 9-12

Yuan, George., Khalid Z. Al-Shali., Robert A. Hegele. 2007. Review: Hypertriglyceridemia: Its Etiology, Effects and Treatment. Canadian Medical Association Journal 176 (8): 1113-1120.

Yuwanti, Sih. 2005. Potensi Asap Cair sebagai Antioksidan pada Bandeng Presto. Jurnal Teknologi Pertanian, Vol. 6 (2): 81-85.


Refbacks

  • There are currently no refbacks.


Bookmark and Share


web analytics View My Stats