VOLATILOMIK BERBASIS SPME-GC/MS DAN KARAKTERISTIK KIMIA IKAN TENGGIRI (SCOMBEROMORUS COMMERSONII) BERDASARKAN PERBEDAAN BOBOT

SEPTIA, NANDA and Nopianti, Rodiana (2024) VOLATILOMIK BERBASIS SPME-GC/MS DAN KARAKTERISTIK KIMIA IKAN TENGGIRI (SCOMBEROMORUS COMMERSONII) BERDASARKAN PERBEDAAN BOBOT. Undergraduate thesis, Sriwijaya University.

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Abstract

NANDA SEPTIA, Volatilomics Based SPME-GC/MS and Chemical Characteristics of Mackerel Fish (Scomberomorus commersonii) Based on Weight Differences (Supervisor RODIANA NOPIANTI) This research aims to determine volatile compounds, volatile compound grouping patterns, and chemical characteristics of mackerel fish (Scomberomorus commersonii) based on differences in fish weight. This research uses a quantitative method based on average values and then analyzed descriptively. The research parameters consisted of water content, ash content, fat content, protein content, fatty acids, amino acids and volatile compounds using Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS). The research results showed that the greater the weight, the higher the water content, ash content, fat content and protein content. The amino acid results showed that the highest type of essential amino acid detected in mackerel fish samples was lysine, while the highest non-essential amino acid was glutamic acid. The fatty acid results show that the highest type of saturated fatty acid is palmitic acid and the highest type of unsaturated fatty acid is DHA. The results of the Principal Compounds Analysis (PCA) show that the volatile compounds between the weights of fish are mixed, which indicates that the volatile compounds in each weight are the same. Based on the contribution plot results, the volatile compounds that contribute most to the aroma at each weight are different. Based on the grouping of volatile compounds, the dominant group is hydrocarbons. The number of volatile compounds in each weight of mackerel is different, namely, 60 (A), 63 (B), and 73 (C). Further analysis needs to be carried out by considering the use of internal standards which aim to determine the concentration of volatile compounds that contribute most to the aroma Keywords: Mackerel Fish, Amino Acids, Fatty Acids, Volatile Compounds, SPME GC-MS.NANDA SEPTIA, Volatilomik Berbasis SPME-GC/MS dan Karakteristik Kimia Ikan Tenggiri (Scomberomorus commersonii) Berdasarkan Perbedaan Bobot (Pembimbing RODIANA NOPIANTI) Penelitian ini bertujuan untuk mengetahui senyawa volatil, pola pengelompokan senyawa volatil, dan karakteristik kimia ikan tenggiri (Scomberomorus commersonii) berdasarkan perbedaan bobot ikan. Penelitian ini menggunakan metode kuantitatif berdasarkan nilai rata-rata kemudian dianalisis secara deskriptif. Parameter penelitian terdiri dari kadar air, kadar abu, kadar lemak, kadar protein,asam lemak, asam amino, dan senyawa volatil dengan Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry (SPMEGC/MS). Hasil penelitian menunjukkan bahwa semakin besar bobot akan mengalami peningkatan pada nilai kadar air, kadar abu, kadar lemak, dan kadar protein. Hasil asam amino menunjukkan jenis asam amino esensial tertinggi yang terdeteksi pada sampel ikan tenggiri yaitu lysine, sedangkan asam amino nonesensial yang tertinggi pada asam glutamate. Hasil Asam lemak menunjukkan jenis asam lemak jenuh tertinggi adalah palmitic acid dan jenis asam lemak tidak jenuh tertinggi adalah DHA. Hasil Principal Compounds Analysis (PCA) menunjukkan senyawa volatil antar bobot ikan berbaur yang menandakan senyawa volatil di setiap bobot sama. Berdasarkan hasil contribution plot senyawa volatil yang paling berkontribusi terhadap aroma pada masing-masing bobot berbeda. Berdasarkan pengelompokkan senyawa volatil kelompok dominan adalah hidrokarbon. Jumlah senyawa volatil pada setiap bobot ikan tenggiri berbeda yaitu, 60 (A), 63 (B), dan 73 (C). Perlu dilakukan analisis lebih lanjut dengan mempertimbangkan penggunaan standar internal yang bertujuan mengetahui konsentrasi senyawa volatil yang paling berkontribusi terhadap aroma Kata Kunci : Ikan Tenggiri, Asam Amino, Asam Lemak, Senyawa Volatil, SPME GC-MS.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Ikan Tenggiri, Asam Amino, Asam Lemak, Senyawa Volatil, SPME GC-MS.
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Nanda Septia
Date Deposited:	30 Jul 2024 04:11
Last Modified:	30 Jul 2024 04:11
URI:	http://repository.unsri.ac.id/id/eprint/152628

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