NATASUKMA, PUTRI NABILLA (2023) PENGARUH PENAMBAHAN OLEORESIN JAHE MERAH (Zingiber Officinale Var. Rubrum) TERHADAP TINGKAT OKSIDASI MINYAK JEROAN IKAN PATIN (Pangasius Hypophthalmus) (23dt422). Undergraduate thesis, Fakultas Perikanan dan Ilmu Kelautan.

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Abstract

ABSTRAK
(Putri Nabilla Natasukma. 26060119120022. Pengaruh Penambahan
Oleoresin Jahe Merah (Zingiber Officinale Var. Rubrum) Terhadap Tingkat
Oksidasi Minyak Jeroan Ikan Patin (Pangasius Hypophthalmus). Apri Dwi Anggo
dan Lukita Purnamayati).
Ikan patin (Pangasius Hypopthalmus) merupakan salah satu ikan air tawar
di Indonesia yang memiliki kandungan Omega-3 tinggi. Asam lemak Omega-3
yang tinggi dapat bermanfaat untuk kesehatan manusia. Ikan patin memiliki hasil
samping berupa jeroan yang mencakup hati, lemak, empedu, jantung dan usus.
Jeroan ikan patin mengandung berbagai macam asam lemak sehingga dapat
berpotensi diolah menjadi minyak ikan. Sifat minyak ikan yang mudah teroksidasi
maka diperlukan senyawa yang dapat menghambat oksidasi yang salah satunya
adalah, antioksidan yang terdapat pada oleoresin jahe merah. Tujuan penelitian ini
adalah untuk mengkaji pengaruh penambahan oleoresin jahe merah dengan
berbagai konsentrasi pada minyak jeroan ikan patin terhadap tingkat oksidasi
minyak jeroan ikan patin. Penelitian ini menggunakan metode Rancangan Acak
Lengkap (RAL) yang dilaksanakan di Laboratorium. Perlakuan penelitian ini
adalah proses penambahan oleoresin jahe merah dengan konsentrasi yang berbeda
yaitu 0,2% ; 0,4% dan 0,6%. Data parametrik meliputi bilangan peroksida, asam
lemak bebas yang diolah pada SPSS 16 menggunakan metode ANOVA dan data
non parametrik meliputi uji sensori yang diolah menggunakan uji Kruskal Wallis
dilajutkan dengan uji Mann-Whitney untuk mengetahui perbedaan antar perlakuan.
Konsentrasi oleoresin 0,4% merupakan perlakuan terbaik yang diterima oleh
panelis dengan nilai uji sensori sebesar 7.57<µ<7.85, nilai bilangan peroksida
sebesar 4.38 meq/kg dan asam lemak bebas sebesar 1.25%. Minyak jeroan ikan
patin dengan perlakuan tersebut mengandung asam lemak omega-3, omega-6, dan
omega-9 dengan jumlah masing-masing sebesar 1,02%, 16,26% dan 35,04%.
Sedangkan kandungan SFA, MUFA, dan PUFA berturut-turut sebesar 43,22%,
37,04% dan 19,61%
Kata kunci: Asam Lemak ; Jeroan Ikan Patin ; Minyak Ikan ; Oksidasi ; Oleoresin
Jahe Merah.

ABSTRACT
(Putri Nabilla Natasukma. 26060119120022. The Effect of Red Ginger
Oleoresin (Zingiber Officinale Var. Rubrum) Addition on the Oxidation Level in
Oil of Pangas Catfish Offal (Pangasius Hypophthalmus).Apri Dwi Anggo dan
Lukita Purnamayati).
Pangas Catfish (Pangasius Hypophthalmus) is a freshwater fish species in
Indonesia known for its high content of Omega-3 fatty acids, which are beneficial
for human health. The by-products of catfish processing, such as the liver, fat,
gallbladder, heart, and intestines, offer potential for fish oil production due to their
diverse fatty acid composition. However, fish oil is prone to oxidation, leading to
deterioration of its quality. To address this issue, red ginger oleoresin (Zingiber
Officinale Var. Rubrum), known for its antioxidant properties, is investigated as a
possible solution to inhibit oxidation in oil of Pangas Catfish offal. The objective of
this study is to evaluate the impact of adding red ginger oleoresin at various
concentrations to oil of pangas catfish offal on its oxidation level. The research
employed a Completely Randomized Design (CRD) method and was conducted in
a laboratory setting. Red ginger oleoresin was added to the oil of pangas catfish
offal at concentrations of 0.2%, 0.4%, and 0.6%. The parametric data includes
peroxide values, free fatty acids processed in SPSS 16 using the ANOVA method,
and non-parametric data includes sensory tests processed using the Kruskal-Wallis
test followed by the Mann-Whitney test to determine differences between
treatments. The results indicated that the addition of 0.4% red ginger oleoresin was
the most favorable treatment, as determined by sensory evaluations, which ranged
from 7,57<µ< 7,85. The peroxide value of the oil was measured at 4,38 meq/kg,
and the free fatty acids content was found to be 1,25%. Furthermore, the oil of
pangas catfish offal treated with 0.4% red ginger oleoresin exhibited significant
levels of omega-3, omega-6, and omega-9 fatty acids at 1,02%, 16,26%, and
35,04%, respectively. The SFA,MUFA, and PUFA content were recorded at
43,22%, 37,04%, and 19,61%, respectively. This research highlights the potential
of red ginger oleoresin as an effective antioxidant for maintaining the quality of oil
pangas catfish offal, preserving its beneficial fatty acid composition and ensuring
its suitability for human consumption.
Keywords: Oil of Pangas Catfish Offal; Red Ginger Oleoresin; Oxidation; Fatty
Acids.

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