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PROFIL ASAM AMINO, ASAM LEMAK DAN KOMPONEN VOLATIL IKAN GURAME SEGAR (Osphronemus Gouramy) DAN KUKUS

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PROFIL ASAM AMINO, ASAM LEMAK DAN KOMPONEN VOLATIL IKAN GURAME SEGAR (Osphronemus Gouramy) DAN KUKUS Profil Asam Amino, Asam Lemak, Pratama et al. JPHPI 2018, Volume 21 Nomor 2 Available online: journal.ipb.ac.id/index.php/jphpi PROFIL ASAM AMINO, ASAM LEMAK DAN KOMPONEN VOLATIL IKAN GURAME SEGAR (Osphronemus gouramy) DAN KUKUS Rusky Intan Pratama*, Iis Rostini, Emma Rochima Laboratorium Pengolahan Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan Universitas Padjadjaran, Kampus Jatinangor, Jalan Raya Bdg-Sumedang Km. 21, Sumedang Jawa Barat Telepon (022) 87701519 , Faks (022) 87701518 *Korespondensi: [email protected] Diterima: 25 April 2018/Disetujui: 10 Juni 2018 Cara sitasi: Pratama RI, Rostini I, Rochima E. 2018. Profil asam amino, asam lemak dan komponen volatil ikan gurame segar (Osphronemus gouramy) dan kukus. Jurnal Pengolahan Hasil Perikanan Indonesia. 21(2): 218-231. Abstrak Komponen volatil merupakan kelompok senyawa-senyawa volatil yang berpengaruh terhadap karakteristik flavor komoditas dan penerimaannya secara keseluruhan oleh konsumen karena pengaruhnya terhadap karakteristik aroma. Tujuan dari penelitian ini ialah untuk mengidentifikasi komposisi senyawa- senyawa volatil, profil asam amino dan asam lemak salah satu jenis ikan budidaya air tawar khas Jawa Barat yaitu ikan gurame dalam kondisi segar dan kukus. Metode ekstraksi sampel Solid Phase Micro Extraction dilakukan dengan suhu ekstraksi 40oC untuk sampel segar dan 80oC untuk sampel kukus selama 45 menit kemudian senyawa volatil dideteksi dan diidentifikasi menggunakan Gas Chromatography/Mass Spectrometry. Analisis pendukung lain yang dilakukan ialah analisis profil asam amino dan profil asam lemak menggunakan High Performance Liquid Chromatography. Senyawa volatil pada sampel ikan gurame segar yang terdeteksi ialah 17 senyawa sedangkan pada hasil pengukusannya sebanyak 38 senyawa. Asam amino yang terkandung lebih tinggi untuk sampel ikan gurame segar dan kukus ialah asam glutamat (3,12%, 4,09%). Hasil analisis profil asam lemak menunjukkan bahwa sampel ikan gurame segar dan kukus mengandung asam palmitat (21,87%, 21,93%), asam oleat (27,04%, 27,41%), asam linoleat (14,88%, 13,43%) yang terukur lebih tinggi dibandingkan asam lemak lainnya. Golongan senyawa volatil yang terdeteksi pada kedua sampel sebagian besar berasal dari gugus hidrokarbon, aldehid, keton dan alkohol. Kebanyakan dari senyawa-senyawa ini diketahui berasal dari hasil reaksi enzimatis, oksidasi lemak dan berbagai pengaruh lingkungan. Kata kunci: flavor, identifikasi, ikan air tawar, pengolahan, senyawa volatil Abstract Volatile components are groups of compounds affecting overall product’s flavor and consumers acceptance due to their effect on the aroma characteristic. The objective of this research was to identify volatile component composition, amino acids and fatty acids profile of gourami (Osphronemus gouramy) in fresh and steamed condition. Solid Phase Micro Extraction method was carried out to extract the components on 40oC extraction temperature for fresh samples and 80oC for the steamed one for 45 minutes. The volatile compounds were detected and identified using Gas Chromatography/Mass Spectrometry. Amino acids and fatty acids profiles were also analyzed using High Performance Liquid Chromatography. Seventeen volatile components were detected from the fresh gourami sample, whereas as much as 38 compounds were detected from the steamed samples. Glutamic acid was found to be the highest amino acid component in the fresh and steamed gourami amounted of 3.12% and 4.09% of the total protein, respectively. The fatty acid profile analysis results showed that the fresh and the steamed gourami contained palmitic acid (21.87%, 21.93%, respectively), oleic acid (27.04%, 27.41%, respectively), and linoleic acid (14.88%, 13.43%, respectively)which were considered higher as compared to the other fatty acids. Most of the volatile groups detected in both samples were belong to hydrocarbon, aldehyde, ketone, and alcohol groups. Furthermore, most of these compounds were derived from enzymatic reaction, lipid oxidation and various environmental impacts. Keywords: flavor, freshwater fish, identification, processing, volatile compound Masyarakat Pengolahan Hasil Perikanan Indonesia 218 JPHPI 2018, Volume 21 Nomor 2 Profil Asam Amino, Asam Lemak, Pratama et al. PENDAHULUAN bentuk segar maupun dalam bentuk telah Produksi perikanan budidaya di diolah (Pratama et al. 2017). Flavor termasuk Indonesia pada tahun 2014 mencapai faktor yang penting pada bahan pangan segar 14.359.129 ton, termasuk di dalamnya nilai dan olahan, terutama pada produk berbahan produksi yang dihasilkan dari budidaya kolam dasar ikan. Hal ini disebabkan karena flavor air tawar yaitu sebesar 1.963.589 ton dengan dapat memengaruhi tingkat preferensi, nilai sebesar 35,9 triliun rupiah, meningkat penerimaan dan konsumsi konsumen sebanyak 14,46% dibandingkan tahun 2013. terhadap suatu produk. Senyawa-senyawa Ikan gurame merupakan salah satu komoditas yang dapat memengaruhi karakteristik flavor utama pada perikanan budidaya air tawar di suatu komoditas dapat dibagi menjadi dua Indonesia bersama ikan mas, nila, lele dan kelompok, yaitu senyawa flavor volatil dan patin, yang dibudidayakan di dalam kolam non-volatil. dengan produksi 116.778 ton pada tahun 2014, Senyawa-senyawa volatil yang meningkat 25,55% dari tahun sebelumnya terkandung dalam bahan memberikan (Pusat Data Statistik dan Informasi 2015). pengaruh pada karakteristik aroma suatu Ikan gurame cukup umum, dikenal luas dan produk. Karakteristik aroma suatu produk disukai oleh masyarakat Jawa Barat. Ikan ini dan komponen-komponen volatil yang memiliki nilai ekonomis tinggi, dijual dengan terkandung di dalamnya merupakan salah harga yang relatif lebih mahal di pasaran satu faktor penting dalam penentuan mutu dibandingkan komoditas utama ikan air suatu bahan pangan. Komponen-komponen tawar komersial lainnya. Ikan gurame secara aroma dapat memengaruhi karakteristik tradisional banyak diolah menjadi berbagai organoleptik suatu bahan pangan sehingga menu masakan khas Jawa Barat dengan cara pada akhirnya turut memberikan peran digoreng, dibakar atau dipepes. dalam tingkat penerimaan dan konsumsi Pengolahan tradisional yang banyak dari produk akhir. Senyawa-senyawa volatil dilakukan akan dapat memengaruhi ini pada umumnya berasal dari kelompok karakteristik flavor produk. Pengolahan senyawa hidrokarbon, keton, aldehid, alkohol, menggunakan suhu tinggi misalnya senyawa-senyawa yang mengandung sulfur pengukusan pada umumnya banyak dan nitrogen, senyawa-senyawa heterosiklik digunakan pada menu makanan khas Jawa dan ester (Tanchotikul dan Hsieh 1989; Liu Barat dan dikenal dengan nama pepes. et al. 2009; Pratama 2011; Pratama et al. 2013). Pengukusan dapat memengaruhi perubahan Senyawa-senyawa volatil selain sumbernya fisik dan reaksi kimia produk yang juga dapat berasal dari dalam komposisi komoditas itu memengaruhi karakteristik produk terutama sendiri, juga dapat diserap dari lingkungan flavor dan tekstur (Lewis 2006). Fellows perairan sekitar dan terakumulasi pada (2000) menyatakan bahwa penggunaan lapisan lemak yang terletak di bawah bagian uap air sebagai sumber panas pada proses kulit. Kelompok senyawa-senyawa volatil yang pengukusan memiliki keunggulan yaitu dapat muncul dari lemak atau asam lemak yaitu meminimalkan risiko hilangnya vitamin aldehid dan keton pada umumnya dihasilkan dan senyawa bahan pangan lainnya yang dari berbagai aktivitas yang berhubungan sensitif terhadap suhu tinggi. Sifat-sifat yang dengan kimiawi di antaranya reaksi enzimatis menjadi karakteristik dasar ikan segar yang dan auto oksidasi lemak. Aroma tertentu digunakan sebagai bahan baku akan berubah yang dihasilkan dari pembentukan senyawa- dan dipengaruhi oleh proses pemanasan yang senyawa volatil ini telah dilirik sebagai suatu dilakukan. kesempatan yang dapat digunakan untuk Perubahan yang terjadi sebagian besar meningkatkan karakteristik organoleptik disebabkan oleh adanya perubahan pada dan mutu dari seafood atau produk olahan tekstur dan flavor dari bahan yang melalui hasil perikanan (Peinado et al. 2016). Proses tahapan pengolahan. Berbagai jenis komoditas pengolahan sederhana seperti pengukusan perikanan akan memiliki komposisi kimia yang dilakukan pada ikan gurame tentunya dan flavor yang berbeda-beda baik dalam juga akan mengakibatkan perubahan- 219 Masyarakat Pengolahan Hasil Perikanan Indonesia Profil Asam Amino, Asam Lemak, Pratama et al. JPHPI 2018, Volume 21 Nomor 2 perubahan pada komponen volatil dan identifikasi senyawa volatil pada berbagai komposisi kimianya jika dibandingkan dengan komoditas perikanan seperti ikan sea bream, ikan gurame yang masih dalam keadaan segar. black bream, rainbow trout, carp, pond smelt, Senyawa-senyawa flavor non-volatil loach, silver carp dan cumi-cumi (Morita memberikan pengaruh pada karakteristik et al. 2003; Guillen dan Errecalde 2002; rasa suatu produk dan biasanya berasal dari Alasalvar et al. 2005; Liu et al. 2009; Deng senyawa-senyawa dari golongan asam amino et al. 2014). Pengidentifikasian senyawa volatil bebas, peptida, dan nukleotida (Chen dan komoditas perikanan di Indonesia masih Zang 2006; Pratama 2011; Pratama et al. 2013). belum banyak diteliti, beberapa di antaranya Setiap komoditas secara umum memiliki yang telah dilakukan ialah pengidentifikasian komposisi senyawa flavor yang berbeda. Ikan senyawa volatil pada ikan mas dan perubahan gurame merupakan sumber protein hewani komposisinya pada kondisi segar dan kukus yang baik dan seringkali dikonsumsi oleh (Pratama et al. 2013), identifikasi komponen masyarakat luas. Analisis mengenai profil
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