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Title: | Optimasi Formulasi Suplemen Kehamilan Berbasis Virgin Fish Oil Mata Tuna dengan Metode Mixture Design |
Other Titles: | Optimization Supplement Formulation Based on Virgin Fish Oil Tuna Eye Ball Using Mixture Design |
Authors: | Trilaksani, Wini Syafitri, Utami Riyanto, Bambang Fauziah, Silva |
Issue Date: | 7-Apr-2021 |
Publisher: | IPB University |
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. |
URI: | http://repository.ipb.ac.id/handle/123456789/106514 |
Appears in Collections: | UT - Aquatic Product Technology |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Cover.pdf | Cover | 2.33 MB | Adobe PDF | View/Open |
Silva Fauziah_C34160045.pdf | Fullteks | 5.13 MB | Adobe PDF | View/Open |
Lampiran.pdf | Lampiran | 932.5 kB | Adobe PDF | View/Open |
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