PROFIL ASAM LEMAK DAN ASAM AMINO IKAN TUNA (THUNNUS, SP.) ASAP DARI BEBERAPA JENIS ASAP CAIR

  • Anggeline L. Amahorseja Universitas Hein Namotemo
  • Erinn D. Noya Universitas Hein Namotemo
Keywords: asap cair, waa sagu, tempurung kelapa, asam lemak dan asam amino

Abstract

This study aims to determine the fatty acid profile and amino acid of Tuna (Thunnus, sp.) smoke fish by soaking in the liquid smoke of eucalyptus. Result of fatty acid profile analysis on tuna (Thunnus, sp.) smoke fishby soaking in the liquid smoke of waa sago and coconut shell. detected 28 peak chromatogram (Lauric acid (C12:0), Myristic acid (C14:0), Pentadecanoic acid (C15:0), Palmitic acid (C16:0), Palmitoleic acid (C16:1), Heptadecanoic acid (C17:0), cis-10-Heptadecanoic acid (C17:1), Stearic acid (C18:0), Elaidic acid (C18:1n9t), Oleic acid (C18:1n9c), Linoleic acid (C18:2n6c), Arachidic acid (C20:0), γ- linolenic acid (C18:3n6), Cis-11-Eicosenoic acid (C20:1), Linolenic acid (C18:3n3), Heneicosanoic acid (C21:0), Cis-11,14-Eicosedienoic acid (C20:2), Behenic acid (C22:0), cis-8,11,14-Eicosatrienoic acid (C20:3n6), Erucic acid Methyl Ester (C22:1n9), Cis-11,14,17-Eicosetrienoic acid Methyl Ester (C20:3n3), Arachidonic acid (C20:4n6), Tricosanoic acid (C23:0), Cis-13,16-Docosadienoic acid (C22:2), Lignoceric acid (C24:0), Cis-5,8,11,14,17-Eicosapentaenoic acid (C20:5n3), Nervonic acid (C24:1), Cis-4,7,10,13,16,19-Docosahexaenoic acid (C22:6n3)). Total composition of fatty acids in Tuna (Thunnus, sp.) smoke fish ranged from 48.81% - 55.04%. The results of the analysis of amino acid profiles in tuna (Thunnus, sp.) Smoke fish by soaking in the liquid smoke of waa sagoo and coconut shell contained 15 types of amino acids (Glutamate Acid, Aspartate Acid, Alanine, Glycine, Serine, Tyrosine, Threonine, Methionine, Valine, Phenylalanine, I-Leucine, Leucine, Lysine, Histidine and Arginine). Total composition of amino acids in Tuna (Thunnus, sp.) smoke fish ranged from 36.67% - 45.72%.

Author Biographies

Anggeline L. Amahorseja, Universitas Hein Namotemo

Program Studi Teknologi Hasil Perikanan

Erinn D. Noya, Universitas Hein Namotemo

Program Studi Teknologi Hasil Perikanan

Published
2020-01-03
Section
Articles