CD Skripsi
Pengaruh Intensitas Cahaya Terhadap Stabilitas Foto-Oksidasi Minyak Ikan Patin (Pangasius Hypophthalmus)
ABSTRACT
The purpose of this research was to study the effect of light intensity on
photo-oxidation stability of patin fish oil. A pure of 30 ml patin fish oil was
stored in sealed transparent bottles for 14 days under different light conditions and
withdrawal every 2 days. The treatments were MIP1 (wrapped with alufo), MIP2
(without wrapped), MIP3 (5,000 lux), MIP4 (10,000 lux), and MIP5 (15,000 lux).
The MIP1 and MIP2 treatments were conducted in an open space, while the
MIP3, MIP4 and MIP5 treatments were carried out using light box that can be
controlled for light intensity and temperature. The oil quality evaluated during
storage were PV, TBA value, induction time, and sensory assessment of aroma.
The results showed that the light exposure accelerated an increase of TBA value,
but decreased induction time and sensory descriptively and hedonically for aroma
of the oil. The oil which stored in light exposure of 15,000 lux showed the
highest rate increase of TBA values with k value of, 0.240 mg malonaldehyde/kg
(R2 0.86) and the lowest induction time of 0.81 hours. The strongest rancid aroma
and the lowest hedonic score was found in the oil which stored in the light
exposure of 15,000 lux with a score of 2.2 (rancid) and 1.41 (strongly disliked).
Very white discoloration and the lowest hedonic score was found in the oil which
stored in the light exposure of 15,000 lux with a score of 2.1 (very white) and 1.73
(strongly disliked). On the other hand, PV was not sensitive to indicate the photooxidation
stability of the oil, where the highest increase of the PV was shown in
the light exposure of 10,000 lux with k value of 0.192 meq O2/kg (R2 0.96)
Keywords: Patin fish oil, light intensity, photo-oxidation
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