KINETIKA OKSIDASI MINYAK IKAN TUNA (Thunus sp) SELAMA PENYIMPANAN (Kinetics Oxidation of Tuna Fish Oil (Thunus Sp) during Storage)

  • Husain R
  • Suparmo S
  • Harmayani E
  • et al.
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Abstract

Tuna fish oil (Thunnus sp) contains omega-3 fatty acids. It can be easily damaged by oxidation during storage. The rate of oxidation can be estimated by zero or first order of reaction. This research aimed to study the oxidation reaction during storage by determining the amount of activation energy (Ea) and constant change (k). The results showed that the value of k increases from 0.11 to 2.07 at a temperature 0 oC for the peroxide value while the numbers of TBA and acid number, respectively 0.041 increased 1.002, and k value of the acid number of 0.02 to 0.30 to 10, 20, 30 anda 40 oC. The activation energy (Ea) of oxidation reaction produced 50.07 Kj/mol.K peroxide value; 42.43 Kj/mol.K acid value and 57.69 Kj/mol.K. TBA value. The kinetic study showed an increasing oxidative deterioration of tuna fish (Thunnus sp) oil during storage by following the reactions of zero order or the reaction occurred slowly.Keywords: Tuna fish oil (Thunnus sp), kinetics, activation energy (Ea), zero order and first-order reactionABSTRAKMinyak ikan tuna (Thunnus sp) mengandung asam lemak omega-3, sehingga mudah rusak akibat oksidasi selama penyimpanan. Kecepatan reaksi oksidasi dapat didekati melalui reaksi orde ke nol maupun orde pertama. Penelitian ini bertujuan untuk mempelajari reaksi oksidasi selama penyimpanan dengan menentukan besaran energi aktivasi (Ea) dan konstanta perubahan (k). Hasil menunjukkan bahwa nilai k meningkat dari 0,11 menjadi 2,07 pada suhu 0 oC untuk angka peroksida, angka TBA dan angka asam adalah 0,041 menjadi 1,002 dan 0,02 menjadi 0,30, yang terjadi pada suhu 10, 20, 30, dan 40 oC. Energi aktivasi (Ea) reaksi oksidasi yang menghasilkan angka peroksida 50,07 Kj/mol.K; angka asam 42,43 Kj/mol.K dan TBA 57,69 Kj/mol.K. Studi kinetika memperlihatkan bahwa terjadi peningkatan laju reaksi kerusakan oksidasi minyak ikan tuna (Thunus sp) selama penyimpanan dengan mengikuti reaksi orde ke nol atau reaksi berlangsung secara lambat.Kata kunci: Minyak ikan tuna (Thunnus sp), kinetika (k), energi aktivasi (Ea), reaksi orde nol dan reaksi orde pertama

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Husain, R., Suparmo, S., Harmayani, E., & Hidayat, C. (2016). KINETIKA OKSIDASI MINYAK IKAN TUNA (Thunus sp) SELAMA PENYIMPANAN (Kinetics Oxidation of Tuna Fish Oil (Thunus Sp) during Storage). Jurnal Agritech, 36(02), 176. https://doi.org/10.22146/agritech.12862

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