Optimasi Formulasi Suplemen Kehamilan Berbasis Virgin Fish Oil Mata Tuna dengan Metode Mixture Design

Abstract

Stunting merupakan permasalahan gizi serius di Indonesia, sehingga pemenuhan protein dan docosahexaenoic acid (DHA) menjadi solusi dalam pencegahan. Ikan kayu dan mata tuna mempunyai prospek yang menjanjikan dalam pemenuhan protein dan docosahexaenoic acid (DHA). Penelitian ini bertujuan menentukan optimasi formulasi suplemen kehamilan berbasis virgin fish oil mata tuna dan hidrolisat protein ikan kayu dengan metode mixture design. Tahapan penelitian, meliputi preparasi, ekstraksi, dan determinasi profil virgin fish oil mata tuna, hidrolisis dan determinasi profil protein ikan kayu, serta optimasi formulasi dengan rancangan statistik mixture experiment {3,1} simplex-lattice design with axial points. Persentase formula optimal yang diperoleh 40.89% untuk variabel virgin fish oil mata tuna, 25.69% hidrolisat protein ikan kayu serta kuning telur 33.40% kuning telur. Sumbangan DHA yang didapat 210 mg sesuai dengan kebutuhan harian DHA ibu hamil, sehingga rancangan formula suplemen diharapkan menjadi sebuah solusi dalam mencegah stunting

Stunting is a serious nutrition issue in Indonesia, and from nutrition aspect, protein and docosahexaenoic acid (DHA) are the important to prevent it. Katsuobushi and tuna’s eyes have promising prospects in fulfilling the adequate amounts of protein and docosahexaenoic acid (DHA) for dietary intake. The purpose of this research was determining the optimal formula for tuna’s eyes virgin fish oil and katsuobushi protein hydrolysate based pregnancy supplement by applying mixture design method. This research was done in some steps, started from preparation, extraction, and determination profile of tuna’s eyes virgin fish oil, hydrolysis and determination profile of katsuobushi fish protein, and formula optimization using a mixture experiment {3,1} simplex-lattice design with axial points. The optimal percentages for each variable of the product were 40.89% of tuna’s eyes virgin fish oil, 25.69% of katsuobushi protein hydrolysate, and 33.40% of egg yolk. The development of optimal formula resulted in a product containing nutrition of 210 mg DHA, which can fulfil the average requirement dietary intake for pregnant women and become a solution for stunting prevention.