CD Tesis

Kapasitas Antioksidan Dan Uji Aktivitas Antibakteri Asam Lemak Dari Mata Ikan Tuna (Thunnus Sp.)

---

Tuna fish eye is a byproduct of the tuna processing industry with low economic
value but has the potential and is used as bioactive compounds, one of which is fatty
acids. Fatty acids are organic acids as triglyceride esters with saturated or
unsaturated carbon chains with an even number of carbon atoms. Tuna fish eye fatty
acids are produced from the extraction and hydrolysis of tuna fish eye fat. The
extraction method uses the soxhletation method with different solvents.
In general, this study aimed to determine the antioxidant capacity and
antibacterial activity of fatty acids of tuna (Thunnus sp.) Eyes extracted with different
solvents. The specific objectives of this study include: 1) To determine the proximate
levels of fresh tuna fish eye; 2) Determine the chemical characteristics of tuna fish eye
fatty acids (yield, moisture content, ash content, acid number, iodine number,
saponification number); 3) Identifying the fatty acid content of omega 3, 6, and 9 in
tuna fish eye fatty acid extract; 4) Testing the antioxidant capacity of fatty acids from
tuna fish eyes; 5) Test the antibacterial activity of tuna fish eye fatty acids against
Pseudomonas aeruginosa bacteria.
The research results are expected to be used to: 1) Increase the added value of
tuna processing by-products; 2) Providing data on the quantity and quality of fatty
acid content of tuna fish eyes with different solvents; 3) Tackling contaminants
produced from the by-products of tuna processing, especially tuna eyes, by processing
them into fatty acids which are thought to have potential as antioxidants and
antibacterials against P. aeruginosa bacteria.
The research method is an experiment by conducting a series of experiments,
with the treatment of different types of solvents. The experimental design used
a completely randomized design (CRD) with different solvent treatments to extract oil
from tuna eyes. The types of solvents used were ether (P1), chloroform (P2), and
N-hexane (P3). Data were analyzed by analysis of variance (ANOVA) and followed by
Duncan's test to determine differences in each treatment.
This research was conducted in three stages, including (1) preparation of tuna
eye samples and analysis of proximate composition; (2a) Extraction of fat from tuna
eyes using different solvents; (2b) The hydrolysis of fat to become fatty acids with the
addition of 12% KOH; (3a) Identification of omega 3, 6 and 9 fatty acids by gas
chromatography; (3b) Chemical analysis (yield, moisture content, fat content, ash
content, acid number, iodine number and saponation number); (3c) Test the
antioxidant capacity using the DPPH method; (3d) Antibacterial activity test using the
disc method against P. aeruginosa bacteria.
The results showed that there was an antioxidant and antibacterial capacity in
the fatty acids of tuna fish eyes extracted with different solvents. The results of the
analysis of variance showed that there was a significant difference between each
solvent (P

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

10 16. 220 (0007)

Penerbit

Pekanbaru : Universitas Riau – Pascasarjana – Tesis Ilmu Kelautan., 2020

Deskripsi Fisik

xiii, 75 hlm,; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

10 16. 220 (0007)

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

ILMU KELAUTAN

Info Detail Spesifik

-

Pernyataan Tanggungjawab

FATAH

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar