IDENTIFIKASI KOMPONEN FLAVOR VOLATIL IKAN KEMBUNG SEGAR (Rastrelliger sp.)
Keywords:
flavor, identifikasi, ikan kembung, senyawa volatil
Abstract
Ikan kembung merupakan salah satu komoditas perikanan yang banyak digemari masyarakat Indonesia. Beberapa alasan penyebabnya ialah karena ikan ini tingkat ketersediannya cukup tinggi, mudah ditemukan di pasaran dan memiliki karakteristik flavor yang disukai oleh masyarakat. Penelitian ini bertujuan untuk mengidentifikasi senyawa flavor volatil pada ikan kembung segar. Sampel dalam penelitian ini adalah daging ikan kembung segar yang senyawa volatilnya diekstraksi pada suhu 40oC menggunakan metode Solid Phase Micro-Extraction (SPME) dan diidentifikasi menggunakan alat Gas Chromatography/Mass Spectrometry (GC/MS). Selain itu, analisis proksimat juga dilakukan pada sampel daging ikan kembung (kadar air, abu, lemak, dan protein). Hasil analisis komponen volatil menunjukkan bahwa terdapat 27 senyawa volatil pada sampel daging ikan kembung segar dimana sebagian besar senyawa volatil yang terdeteksi berasal dari kelompok senyawa hidrokarbon, aldehida, alkohol, dan keton. Hasil analisis proksimat menunjukkan bahwa ikan kembung segar yang diteliti memiliki kandungan air, abu, lemak dan protein sebesar 74,2%; 1,66%; 1,38% dan 20,91% secara berurutan.
References
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Miyasaki, T.; Hamaguchi, M.; Yokoyama, S. (2011). Change of volatile compounds in fresh fish meat during ice storage Journal of Food Science 76: 1319-1325
Morita, K.; Kubota, K.; Aishima, T. (2003). Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatographic analysis. Journal of the Science of Food and Agriculture 83: 289-297.
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Pratama, R.I.; Rostini, I.; Rochima, E. (2018). Amino Acid Profile, and Volatile Compounds of Raw and Steamed Catfish (Pangasius hypophthalamus) and Narrow-barred Spanish Mackerel (Scomberomorus commerson). IOP Conf. Series. Earth and Environmental Science. 116: 1-17.
Pusat Data, Statistik, dan Informasi. (2018) 2017: Satu Data Kelautan dan Perikanan. Pusat Data, Statistik dan Informasi Kementerian Kelautan dan Perikanan RI. Jakarta
Puwastien, P.; Judprasong, K.; Kettwan, E.; Vasanachitt, K.; Nakngamanong, Y.; Bhattacharjee, L. (1999). Proximate composition of raw and cooked Thai freshwater and marine fish. Journal of Food Composition and Analysis 12: 9-16
Sakakibara, H.; Hosokawa, M.; Yajima, I. (1990). Flavor constituents of dried bonito (katsuobushi). Food Reviews International 6: 553-572.
Tanchotikul, U. & Hsieh, T.C.Y. (1989). Volatile flavor components in crayfish waste. Journal of Food Science 54: 1515-1520.
Steel, R.G.D. & Torrie, J.H. (1983). Principles and Procedures of Statistic a Biometrical Approach. McGraw-Hill Book Company. London.
Sakakibara, H.; Yanai, T.; Yajima, I., Hayashi, K. (1988). Changes in volatile flavor compounds of powdered dried bonito (katsuobushi) during storage. Agricultural and Biological Chemistry 52: 2731-2739
Thelestam, M.; Curvall, M.; Enzell, C.R. (1980). Effect of Tobacco Smoke Compound on the Plasma Membrane of Cultured Human Lung Fibroblasts. Toxicology 15(3): 203-217
Anggo, D.; Ma’ruf, W.F.; Swastawati, F.; Rianingsih, L. (2015). Changes of amino and fatty acids in anchovy (Stolephorus sp) fermented fish paste with different fermentation periods, Procedia Environmental Sciences 23: 58-63
Association of Official Analytical Chemist (AOAC). (2005). Official Methods of Analysis of AOAC International 18th Edition. AOAC International. Gaithersburg, USA.
Burdock, A.G. (2002). Fenaroli's Handbook of Flavor Ingredients, 4th Edition. CRC Press. Boca Raton
Cha, Y.J.; Baek, H.H.; Hsieh, C.Y. (1992). Volatile components in flavour concentrates from crayfish processing waste. Journal of Science Food and Agriculture 58: 239-248
Chen, D.W. & Zhang, M. (2006). Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis) Food Chemistry 104: 1200-1205.
Chung, H.Y.; Yung, I.K.S.; Ma, W.C.J.; Kim, J. (2002). Analysis of volatile components in frozen and dried scallops (Patinopecten yessoensis) by gas chromatography/ mass spectrometry. Food Research International . 35: 43-53.
Ganeko, N.; Shoda, M.M.; Hirohara, I.; Bhadra, A.; Ishida, T.; Matsuda, H.; Takamura, H.; Matoba, T. (2007). Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid-phase microextraction. Journal of Food Science 73: 83-88
Girard, B. & Durance, T. (2000). Headspace Volatiles of Sockeye and Pink Salmon as Affected by Retort Process. Journal of Food Science 65(1): 34-39
Gokoglu, N.; Yerlikaya, P.; Cengiz, E. (2004). Effects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss) Food Chemistry 84: 19-22
Guillen, M. & Errecalde, M. (2002). Volatile components of raw and smoked black bream (Brama raii) and rainbow trout (Onchorhynchus mykiss) studied by means of solid-phase microextraction and gas chromatography/mass spectrometry. Journal of Science, Food and Agriculture 82: 945-952.
Guillen, M.D.; Errecalde, M.C.; Salmeron, J.; Casas, C. (2006). Headspace volatile components of smoked swordfish (Xiphias gladius) and cod (Gadus morhua) detected by means of solid-phase microextraction and gas chromatography-mass spectrometry. Food Chemistry 94: 151-156
Irawan, C. (2008). Pengantar Kimia Organik I. Akademi Kimia Analitik Bogor. Bogor
Irawan, C. (2009). Pengantar Kimia Organik II. Akademi Kimia Analitik Bogor. Bogor
Josephson, D.B.; Robert, C.; Lindsay,; David, A.S. (1984). Variation in the Occurrences of Enzymically Derived Volatile Aroma Compound in Salt and Freshwater Fish. Journal of Agricultural Food Chemistry 32: 1344-1347
Lazo, O.; Guerrero, L.; Alexi, N.; Grigorakis, K.; Claret, A.; Perez, Z.A.; Bou, R. (2017). Sensory characterization, physicochemical properties, and somatic yields of five emerging fish species. Food Research. International 100: 396-406
Linder, M. & Ackman, R.G. (2002). Volatile compounds recovered by solid-phase microextraction from fresh adductor muscle and total lipids of sea scallop (Placopecten magellanicus) from Georges Bank (Nova Scotia). Journal of Food Science 67: 2032-2037
Liu, J.K.; Zhao, S.M.; Xiong, S.B. (2009) Influence of recooking on volatile and non-volatile compounds found in silver carp Hypophthalmichthys molitrix. Fisheries Science 75: 1067-1075.
Maga, J.A. (1987) The flavor chemistry of wood smoke. Food Review International 3: 139-183
Mallard, G.W. & Reed, J. (1997). Automatic Mass Spectral De-convolution and Identification System (AMDIS) User Guide. U.S. Department of Commerce. Gaithersburg.
Miyasaki, T.; Hamaguchi, M.; Yokoyama, S. (2011). Change of volatile compounds in fresh fish meat during ice storage Journal of Food Science 76: 1319-1325
Morita, K.; Kubota, K.; Aishima, T. (2003). Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatographic analysis. Journal of the Science of Food and Agriculture 83: 289-297.
Pratama, R.I.; Rostini, I.; Awaluddin, M.Y. (2013). Komposisi senyawa flavor ikan mas segar dan kukus (Cyprinus carpio). Jurnal Akuatika 4(1): 55-57.
Pratama, R.I. (2011) Karakteristik Flavor Beberapa Ikan Asap Indonesia . [Tesis]. Bogor (ID): Institut Pertanian Bogor.
Pratama, R.I.; Rostini, I.; Rochima, E. (2018). Amino Acid Profile, and Volatile Compounds of Raw and Steamed Catfish (Pangasius hypophthalamus) and Narrow-barred Spanish Mackerel (Scomberomorus commerson). IOP Conf. Series. Earth and Environmental Science. 116: 1-17.
Pusat Data, Statistik, dan Informasi. (2018) 2017: Satu Data Kelautan dan Perikanan. Pusat Data, Statistik dan Informasi Kementerian Kelautan dan Perikanan RI. Jakarta
Puwastien, P.; Judprasong, K.; Kettwan, E.; Vasanachitt, K.; Nakngamanong, Y.; Bhattacharjee, L. (1999). Proximate composition of raw and cooked Thai freshwater and marine fish. Journal of Food Composition and Analysis 12: 9-16
Sakakibara, H.; Hosokawa, M.; Yajima, I. (1990). Flavor constituents of dried bonito (katsuobushi). Food Reviews International 6: 553-572.
Tanchotikul, U. & Hsieh, T.C.Y. (1989). Volatile flavor components in crayfish waste. Journal of Food Science 54: 1515-1520.
Steel, R.G.D. & Torrie, J.H. (1983). Principles and Procedures of Statistic a Biometrical Approach. McGraw-Hill Book Company. London.
Sakakibara, H.; Yanai, T.; Yajima, I., Hayashi, K. (1988). Changes in volatile flavor compounds of powdered dried bonito (katsuobushi) during storage. Agricultural and Biological Chemistry 52: 2731-2739
Thelestam, M.; Curvall, M.; Enzell, C.R. (1980). Effect of Tobacco Smoke Compound on the Plasma Membrane of Cultured Human Lung Fibroblasts. Toxicology 15(3): 203-217
Published
2022-12-30
How to Cite
Pratama, Rusky, Tuhpatur Rohmah, Evi Liviawaty, Emma Rochima, and Iis Rostini. 2022. “IDENTIFIKASI KOMPONEN FLAVOR VOLATIL IKAN KEMBUNG SEGAR (Rastrelliger sp.)”. JURNAL LEMURU 4 (3), 205-14. https://doi.org/10.36526/lemuru.v4i3.2220.
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Articles
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