Karakteristik Suplemen Makanan dari Kombinasi Minyak Ikan Bandeng (Chanos chanos) dan Serbuk Chlorella sp.
Abstrak
Gaya hidup masyarakat yang mengalami perubahan seiring waktu, menyebabkan penggunaan suplemen makanan yang dikonsumsi berbeda-beda, sehingga masyarakat perlu dilindungi dari suplemen makanan yang tidak memenuhi persyaratan. Tujuan penelitian ini adalah menentukan formulasi terbaik dari kombinasi minyak ikan bandeng (Chanos chanos) dan serbuk Chlorella sp. serta menentukan komposisi gizi dari formula terbaik, diantaranya profil asam lemak, nilai asam lemak bebas, dan nilai peroksida. Penelitian ini terdiri dari 2 tahap, Tahap pertama yaitu ekstraksi jeroan ikan bandeng secara dry rendering pada suhu 60℃ selama 1 jam. Tahap kedua yaitu kombinasi minyak ikan bandeng dengan serbuk Chlorella sp. menggunakan 3 formula (F), meliputi: F1 penambahan Chlorella sp sebanyak 3%; F2 penambahan Chlorella sp sebanyak 5%; dan F3 penambahan Chlorella sp sebanyak 7% dari bobot minyak ikan bandeng. Hasil penelitian menunjukan formula terbaik yaitu pada penambahan Chlorella sp. sebanyak 3%. Nilai profil asam lemak jenuh/saturated fatty acid (SFA) sebesar 53,81 %; asam lemak tak jenuh tunggal/monounsaturated fatty acid (MUFA) sebesar 38,10%; dan asam lemak tak jenuh majemuk/polyunsaturated fatty acid (PUFA) sebesar 11,13%. Nilai asam lemak bebas/free faty acid (FFA) yaitu 3,54% dan nilai peroksida/peroxide value (PV) yaitu 4,8 mEq/kg. Kesimpulan dari penelitian ini bahwa kombinasi minyak ikan bandeng dan serbuk Chlorella sp. berpotensi dibuat suplemen makanan.

Kata kunci: asam lemak, chlorella sp, jeroan ikan, minyak ikan, suplemen makanan

CHARACTERICS OF FOOD SUPPLEMENT FROM THE COMBINATION OF MILKFISH OIL (Chanos chanos) AND CHLORELLA SP. POWDER Abstract People’s lifestyle changes over time, causing the use of food supplement to vary; thus, the public needs to be protected from food supplement that do not meet the requirements. This study aimed to determine the best formulation of the combination of milkfish oil (Chanos chanos) and chlorella sp. powder and determine the nutritional composition of the formula, including fatty acid profile, free fatty acid value, and peroxide value. This research consisted of 2 stages. The first stage was the extraction of milkfish of combination offal by rendering 60℃ for 1 hour. The second stage was the combination of milkfish oil with Chlorella sp. powder using 3 formulas (F), including F1 addition of Chlorella sp. as much as 3%; F2 addition of Chlorella sp. as much as 5%; and F3 addition of Chlorella sp. as much as 7% of the weight of milkfish oil. The results indicated that the best formula was the addition of Chlorella sp. as much as 3%. The profile value of saturated fatty acid (SFA) was 53.81%; monounsaturated fatty acid (MUFA) was 38.10%; and polyunsaturated fatty acid (PUFA) was 11.13%. The free fatty acid (FFA) value was 3.54% and the peroxide value (PV) was 4.8 mEq/kg. This study concluded that the combination of milkfish oil and Chlorella sp. powder had the potential to be made into a food supplement.