Skripsi

PROFILING SENYAWA VOLATIL DAN KARAKTERISTIK KIMIA IKAN KAKAP PUTIH (Lates calcarifer) DENGAN ANALISIS METABOLOMIK BERDASARKAN BOBOT

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Penilaian

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AYU BERLIANA, Volatile Compounds Profiling and Chemical Characteristics of White Sanpper (Lates calcarifer) using Metabolomic Analysis Based On Weight (Supervisor: RODIANA NOPIANTI) This research aims to determine the volatile compounds in white snappers based on differences in weight and determine the grouping pattern of volatile compounds using principal component analysis (PCA). The parameters analysis included proximate analysis (moisture, ash, fat, protein content), analysis of fatty acids and amino acids, and analysis of volatile compounds with SPME-GC/MS. The study results showed that proximate test analysis produces significant water content variations, but fat, ash, and protein content tends to increase. The highest number of amino acids detected in white snapper samples was the highest essential amino acid, namely, lysine. Meanwhile, the highest non-essential amino acid was glutamic acid. Fatty acid analysis shows the highest concentration of saturated fatty acids, namely palmitic acid and unsaturated fatty acids, with the highest concentration being DHA. PCA analysis showed that volatile compounds mixed between fish weights. The volatile compounds that contribute most to the aroma of each weight of fish vary from the contribution plot analysis. The number of volatile compounds in each weight of white snapper is 73 (A), 76 (B), 77 (C), and 79 (D), and based on the grouping of volatile compounds, the dominant group was hydrocarbons. Further analysis must consider internal standards aims to determine the concentration of volatile compounds that contribute most to aroma. Keywords: Amino Acids, Fatty Acids, White Snapper, Volatile Compounds, SPME GC-MS.AYU BERLIANA, Profiling Senyawa Volatil dan Karakteristik Kimia Ikan Kakap Putih (Lates calcarifer) dengan Analisis Metabolomik Berdasarkan Bobot (Pembimbing RODIANA NOPIANTI) Penelitian ini bertujuan untuk mengetahui senyawa volatil pada ikan kakap putih berdasarkan perbedaan bobot, serta mengetahui pola pengelompokan senyawa volatil ikan kakap putih dengan analisis Principal Component Analysis (PCA). Parameter penelitian terdiri dari analisis proksimat (kadar air, abu, lemak, protein), analisis asam lemak, asam amino, dan analisis senyawa volatil dengan SPME-GC/MS. Hasil penelitian menunjukkan bahwa analisis uji proksimat menghasilkan variasi signifikan dalam kandungan air, namun terdapat kecenderungan peningkatan pada kandungan abu, lemak, dan protein. Jumlah asam amino tertinggi yang terdeteksi pada sampel ikan kakap putih adalah asam amino esensial yang tertinggi yaitu, lysine. Sedangkan asam amino non-esensial yang tertinggi pada asam glutamate. Analisis asam lemak menunjukkan konsentrasi tertinggi asam lemak jenuh yaitu, palmitic acid dan asam lemak tidak jenuh dengan konsentrasi tertinggi adalah DHA. Analisis PCA menunjukkan senyawa volatil antar bobot ikan berbaur. Senyawa volatil yang paling berkontribusi terhadap aroma pada masing-masing bobot berbeda dari analisis contribution plot. Jumlah senyawa volatil pada setiap bobot ikan kakap putih yaitu, 73 (A), 76 (B), 77 (C), 79 (D) dan berdasarkan pengelompokkan senyawa volatil kelompok dominan adalah hidrokarbon. Perlu dilakukan analisis lebih lanjut dengan mempertimbangkan penggunaan standar internal yang bertujuan mengetahui kensentrasi senyawa volatil yang paling berkontribusi terhadap aroam. Kata Kunci : Asam Amino, Asam Lemak, Kakap Putih, Senyawa Volatil, SPME GC- MS.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407003373	T145758	T1457582024	Central Library (References)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1457582024

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian., 2024

Collation

xii, 32 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

639.310 7

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Teknologi Hasil Perikanan
Kakap Putih

Specific Detail Info

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Statement of Responsibility

KA

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