ANALISIS PERBANDINGAN ASAM LEMAK PADA CUMI-CUMI (Loligo pealeii)

Johanis Wairata, Hanoch Julianus Sohilait

Abstract


Analisis komparatif dari asam lemak pengobatan sampel menggunakan yang segar, digoreng, direbus dan goreng
cumi telah dilakukan. Sampel cumi diekstraksi dengan petroleum eter mengakibatkan berbagai tingkat lemak, 4,47%  dari  yang  segar,  12,86%  dari  yang  digoreng,  12,24%  dari  direbus-goreng. Minyak  ditransesterifkasi dengan BF3-metanol selama 3 jam dan dianalisis dengan GC-MS, diperoleh 10-12 jenis asam lemak yaitu,C12: 0, C15: 0, C16: 0, C17: 0, C18: 0, C20: 0, C16 : 1 Δ9, C18: 1 Δ9, C18: 2 Δ9,12,C20: 4 Δ5,8,11,14, C24: 1 Δ15
, C27:1 Δ5. Penyajian MUFA dan PUFA pada cumi-cumi segar, berbeda secara signifkan dengan percobaan goreng dan
rebus-goreng

Keywords


Loligo pealeii, Asam lemak, MUFA, PUFA

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DOI: http://dx.doi.org/10.29360/mb.v9i2.2001

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