Analisis Asam Lemak Omega 3 dan 6 pada Minyak Ikan Lele secara GC-FID

Omega 3 and 6 fatty acids are very good consumed to improve human health. For this reason, research is needed to determine the glyceride profile and identification of omega 3 and 6 fatty acids in fat molecules so that the potential of catfish oil as a source of omega 3 and 6 can be known. Catfish oil was extracted by the soxletation method. Fatty acid composition was analyzed by gas chromatography (GC-FID) which was previously esterified using BF3. The results showed that the composition of unsaturated fatty acids more than saturated fatty acids. Omega-3 fatty acids are found consisting of linolenic acid, eicosapentanoic acid (EPA) and docosahexanoic acid (DHA) and omega 6, namely linoleic acid. The comparison of omega 3 and omega 6 in catfish oil is still within the recommended comparison terms. Judging from the composition and position of catfish oil fatty acids which contain omega 3 and omega 6 fatty acids. Thus catfish oil has the potential as a source of omega 3 and 6 from one of the freshwater fish that are consumed by many people.

In Vitro Antibacterial Screening of Fatty Acid Fractions from Three Different Microalgae

The spectrum of antibacterial activities shown by fatty acid fractions of different microalgae, depending on the unsaturation pattern and chain length are still need to be explored. This study provides information on the fatty acid composition of three microalgae, Chlorella marina, Nannochloropsis occulata and Chaetoceros affinis along with their antibacterial activities against selected clinical and fish pathogens. PUFA content of fatty acid fractions followed the order N. occulata > C. affinis > C. marina. Greater abundance of eicosapentanoic acid found in Nannochloropsis occulata (27.39 ± 0.15%) and Chaetoceros affinis (25.34 ± 0.23%) might be responsible for higher bacterial inhibition shown by these fractions.

Use of Waste from Agroindustrial Sources as Substrate for Polyunsaturated Fatty Acids Production by Thraustochytrium kinney VAL-B1

The aim of this work was to evaluate the possibility of using agroindustrial residues as carbon sources for the production of omega-3 polyunsaturated fatty acids by a native Thraustochytrid strain, and analyze the microorganism growth for each substrate. In this study a Chilean strain, Thraustochytrium kinney VAL-B1, was grown in three alternative carbon sources: lupine residue, fermented wine and residual glycerol from biodiesel canola oil for biomass and polyunsaturated fatty acids production. The highest biomass production values were obtained at the fifth day of growth, which were 7.22±0.56 g L-1, 2.72±0.25 g L-1 and 6.54±0.71 g L-1 for fermentations of lupine residue, fermented wine and residual glycerol from biodiesel canola oil, respectively, while the polyunsaturated fatty acids profile showed a docosahexanoic acid percentage of 21.19%, 13.42% and 35.06% in the fermentations of the above mentioned residues. The highest omega 3 fatty acids production (docosahexanoic and eicosapentanoic acid, 2.53±0.36 g L-1 and 0.25±0.03 g L-1, respectively) was obtained in the fermentation of residual glycerol from biodiesel canola oil. With these results, it was concluded that Thraustochytrium kinney VAL-B1 produces more omega 3 fatty acids (docosahexanoic and eicosapentanoic acid) when is fermented in a medium using residual glycerol from biodiesel canola oil as an alternative carbon source, reaching a productivity of 0.50 g L-1 d-1 for docosahexanoic acid. On the other hand, the highest biomass production was obtained in fermentations of lupine residue (7.22 g L-1). For these reasons, it is feasible to employ agroindustrial by-products for polyunsaturated fatty acids production.

Fatty acid, amino acid and vitamin composition of indian catfish, magur (Clarias batrachus) and singhi (Heteropneustes fossilis)

The fatty acid, amino acid and fat soluble vitamin content of magur (Clarias batrachus) and singhi (Heteropneustes fossilis) were assayed from collected samples from different geographical locations. Length and weight of collected samples were (50-235g and 165-300 mm) for magur and (50-210g and 190-255mm) for singhi. The essential amino acid (EAA) and the non-essential amino acid (NEAA) content in magur and singhi did not differ significantly. The Vitamin A and D contents were significantly (P<0.05) higher in magur when compared to singhi. The Vitamin K content was significantly (P<0.05) higher in singhi compared to magur. Monounsaturated fatty acid (MUFA) content was 38.34±4.62 and 49.69±7.82 in magur and singhi respectively. Among the MUFA, oleic acid was significantly (P<0.05) higher in singhi. Palmitic acid was significantly (P<0.05) higher in magur than singhi. The PUFA content were 25.52±1.40 and 13.86±0.64 in magur and singhi respectively. The eicosapentanoic acid (EPA) and docosahexaenoic acid (DHA) content were 2.98±1.00 and 3.60±1.11; 2.25±0.86 and 1.60±1.09 respectively in magur and singhi. The ?3:?6 ratio in magur was 0.45:1 and in singhi 0.82:1. Both the catfishes were found to be nutrient rich with amino acid, fatty acid and vitamin.SAARC J. Agri., 14(2): 189-199 (2016)

Pemanfaatan Belut (Monopterus albus) pada Pembuatan Crackers Ber- Omega-3

Belut merupakan jenis ikan air tawar yang memiliki kandungan gizi yang cukup tinggi seperti protein, omega 3, besi dan fosfor. Crackers adalah jenis biskuit yang dibuat dari adonan keras, melalui proses fermentasi. Tujuan penelitian ini adalah mengetahui metode pembuatan crakers belut yang tepat, mendapatkan formula crackers belut yang tepat dan kandungan zat gizinya. Crackers belut dibuat dengan tiga jenis metode, yaitu fillet belut disisipkan diantara crackers, adonan belut disisipkan diantara crackers, crackers adonan campur belut. Berdasarkan analisis sensori secara deskriptif, crackers dengan sisipan adonan belut merupakan jenis crackers belut yang terbaik. Penelitian selanjutnya yaitu pembuatan adonan belut dengan konsentrasi gula 10%, 15%, dan 20%. Analisis crackers dengan sisipan adonan belut meliputi peringkat hedonik (kenampakan, aroma, kerenyahan, rasa) dan sifat kimia (air, protein, lemak, dan omega-3). Hasil penelitian menunjukkan bahwa konsentrasi gula berpengaruh nyata terhadap atribut sensori crackers belut. Crackers dengan sisipan adonan belut dengan konsentrasi gula 15% merupakan crackers yang paling disukai dan memiliki kandungan air 3,23%, protein 16,47%, lemak 12.04%, omega-3 berupa DHA (Docosahexanoic acid) dan EPA (Eicosapentanoic acid) sebesar 2.264 mg/100gram dan 0.675 mg/100gram.