Pengambilan minyak ikan bandeng (Chanos-chanos) menggunakan n-heksana dengan bantuan papain

Imama , Nur (2003) Pengambilan minyak ikan bandeng (Chanos-chanos) menggunakan n-heksana dengan bantuan papain. Undergraduate thesis, FMIPA UNDIP.

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Abstract

Minyak ikan banyak digunakan untuk mencegah atau mengobati berbagai penyakit seperti hati, kanker, dan diabetes. Minyak ikan juga membantu pertumbuhan otak, retina mats, dan saraf. Minyak ikan untuk keperluan tersebut diisolasi melalui metode ekstraksi. Metode alternatif yang dilakukan yaitu dengan menambahkan papain kemudian dipisahkan dengan pelarut n,heksana. Penelitian ini bertujuan untuk mendapatkan hubungan antara kadar papain dan pH medium inkubasi dengan perolehan minyak ikan bandeng. Daging ikan bandeng diinkubasi dengan papain yang diekstrak dari getah buah pepaya. inkubasi dilakukan selama 15 menit, 35 °C pada variasi pH 5, 7, dan 9. Kadar papain divariasi 0; 0,04; 0,06; 0,08; 0,1; 0,2; 0,4; 0,6; dan 0,8 mg/g. Daging ikan kemudian ditambah pelarut n-heksana dan disentrifugasi selama 1 jam. Uji kualitas minyak ditentukan dengan angka iod dan angka penyabunan. Hasil penelitian menunjukkan bahwa perolehan minyak ikan (Y,%) meningkat dua kali lipat dari 1,03 % (tanpa papain) menjadi 2,05 % (dengan papain 0,1mg/g) pada waktu inkubasi 35 °C dan tanpa penambahan bufer. Angka penyabunan minyak ikan sebesar 265,28 g/100g minyak dan angka iod sebesar 80,89 g/100g minyak. Fish oil has a large potential, which are prevent and cure heart disease, cancer, diabetes, and develop the brain, retina, and neuron growth. Fish oil was taken through extraction. The alternative method by means enzymatic and solvent. The aim of our laboratory experiment is determining the effect of papain concentration and incubation medium pH to the fish oil yield. Bandeng meat was incubated with papain that is extracted from papaya resin. Incubation was carried out under the pH variation of 5, 7, and 9, papain concentration of 0, 0.04, 0.06, 0.08, 0.1, 0.2, 0.4, 0.6, and 0.8 % during 15 minutes at 35 °C. Than bandeng meat was added by n-hexane and centrifugated for 1 hour. The quality of fish oil was measured by saphonification number and iodine number. The experimental results show that fish oil yield increase from 1,03 % (without papain) to 2.05 % (with papain 0.1 mg/g) in the time incubation Of 15 minutes at 35 °C without buffer. The saphonification number is 265.28 grams per 100 grams of total oil and iodine number is 80.89 grams per 100 grams of total oil. vii

Item Type:Thesis (Undergraduate)
Subjects:Q Science > QD Chemistry
Divisions:Faculty of Science and Mathematics > Department of Chemistry
ID Code:30919
Deposited By:Mr UPT Perpus 1
Deposited On:09 Nov 2011 15:36
Last Modified:09 Nov 2011 15:36

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