Kandungan Total Lipid Lemak Ayam dan Babi Berdasarkan Perbedaan Jenis Metode Ekstraksi Lemak

Main Article Content

Aminullah Aminullah

Abstract

Tujuan dari penelitian ini adalah untuk mempelajari pengaruh dari perbedaaan metode ekstraksi lemak terhadap hasil total lipid dari lemak ayam dan babi. Penelitian ini menggunakan empat metode ekstraksi, yaitu metode Soxhlet, Folch, Hara and Radin, dan Bligh and Dyer serta bahan yang digunakan adalah lemak ayam dan babi. Hasil penelitian menunjukkan bahwa total lipid yang dihasilkan dari metode ekstraksi Soxhlet, Folch, Haran and Radin, dan Bligh and Dyer pada lemak ayam, berturut-turut adalah 54.28%, 70.06%, 63.87%, dan 44.21%. Sedangkan pada lemak babi, berturut-turut, adalah 65,57%, 86,97%, 67,74%, dan 64,07%. Penggunaan metode ektraksi yang berbeda akan memberikan efisiensi pada jumlah lipid yang berbeda. Perbedaan hasil tersebut juga disebabkan oleh karakteristik asam lemak penyusun yang berbeda antara lemak ayam dan lemak babi.

Article Details

Section
Articles

References

Alm M. 2013. Animal Fats.
http://lipidlibrary.aocs.org/OilsFats/cont
ent.cfm?ItemNumber=40320 (7 Februari
pukul 16.25).

Aminullah, Mardiah, Hakim L, Argani AP,
Syahbirin G. 2018a. Effect of fat extraction
methods to the fatty acid and infrared
profiles of chicken fat using GCMS and
FTIR, Asian Journal of Chemistry. 30:
1317-1320.

Aminullah, Mardiah, Sutsuga H, Kemala T.
2018b. Study of different extraction
methods on finger print and fatty acid of
raw beef fat using fourier transform
infrared and gas chromatography-mass
spectrometry. Open Chemistry. In Press
Andreas W. 2016. Lemak Ayam.
https://andreaswardjogo.wordpress.com
/2016/02/08/lemak-ayam/amp/ (16 Juli
2017 pukul 20.00).
Association of Official Analytical Chemist
[AOAC]. 1995. Official Method of Analysis
of Association of Official Analytical
Chemist. Ed ke-14. AOAC inc.
Belitz HD and Grosch W. 1987. Food
Chemistry. Springer Verlag. Canada.
Bligh EG, and Dyer WJ. 1959. A rapid method
of total lipid extraction and purification.
Can. J. Biochem. Physiol., 37: 911-917.
Christie WW. 2011b. Extraction of Lipids
from Tissues - A Beginner's Guide.
http://lipidlibrary.aocs.org/History/cont
ent.cfm?ItemNumber=40362. Diunduh
pada tanggal 7 Februari pukul 16.35.
Folch J, Lees M, Sloane SGH. 1957. A simple
method for the isolation and purification
of total lipids from animal tissues. J. Biol.
Chem. 226:497-509.
Habeck S, Mitchell B, Sullivan D. 2013.
Comparison of Fat Extraction Methods for
Analysis of Meat. Covance Laboratories
Inc, Madison, Winconsin. Chicago. Illinois.
Hara A, and Radin NS. 1978. Lipid extraction
of tissues with a low-toxicity solvent.
J.Anal. Biochem. 90:420-426.
Iverson SJ, Lang SLC, Cooper MH. 2001.
Comparison of the bligh and dyer and
folch methods for total lipid
determination in a broad range of marine
tissue. Lipids. 36,1283-1287.
Li Y, Naghdi FG, Garg S, Adarme VTC,
Thurecht KJ, Abdul Ghafor W, Tannock S,
Schenk PM. 2014. A comparative study:
the impact of different lipid extraction
methods on current microalgal lipid
research. Microbial Cell Factories. 13:14.
Macedo REF, Pflanze SB, Gomes CL.2012.
Probiotic Meat Products (17 Februari
2017 pukul 14.50).
Mamidipally PK, Liu SX. 2004. First approach
on rice brand oil extraction using
limonene. European Journal Of Lipid
Science And Technology. 106: 122-125.
Pérez-Palacios T, Ruiz J, Martín D, Muriel E,
Antequera T. 2008. Comparison of
different methods for total lipid
quantification in meat and meat products.
J. Food chemistry. 110: 1025–1029.
Ramalhosa MJ, Paiga P, Morais S, Alves MR,
Matos CD, Oliveira MBPP. 2012. Lipid
content of frozen fish:comparison of
different extraction methods and
variability during freezing storage. Food
Chemistry. 131: 328-336.
Triyantini, Abubakar, Bintang IAK,
Antawidjaja T. 1997. Studi Komperatif
Preferensi, Mutu Dan Gizi Beberapa Jenis
Daging Unggas. Jurnal. Ilmu Ternak Dan
Veteriner. Vol.2. No.3. Puslitbang
Peternakan. Bogor.
Winarno FG. 1997. Kimia Pangan dan Gizi.
Gramedia Pustaka Utama. Jakarta.
Young O, Frost D, West J, Braggins T. 2001.
Analytical methods In Meat Science
Applications. Y. H. Hui (Ed.). New York:
Marcel Dekker Inc.