IDENTIFIKASI KOMPONEN FLAVOR VOLATIL IKAN KEMBUNG SEGAR (Rastrelliger sp.)

  • Rusky Pratama Universitas Padjdjaran
  • Tuhpatur Rohmah FPIK Unpad
  • Evi Liviawaty FPIK Unpad
  • Emma Rochima FPIK Unpad
  • Iis Rostini FPIK Unpad
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.

Author Biographies

Tuhpatur Rohmah, FPIK Unpad

Mahasiswa Sarjana Program Studi Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Padjajaran, Jatinangor 45363

Evi Liviawaty, FPIK Unpad

Staff di Laboratorium Pengolahan Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Padjajaran , Jatinangor 45363

Emma Rochima, FPIK Unpad

Staff di Laboratorium Pengolahan Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Padjajaran , Jatinangor 45363

Iis Rostini, FPIK Unpad

Staff di Laboratorium Pengolahan Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Padjajaran , Jatinangor 45363

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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.