Jurnal pangan nasional "terakreditasi" Kemeristekdikti dari Indonesian Food Technologists® - IFT

DOI: https://doi.org/10.17728/jatp.15874

Karakterisasi Fosfolipid Wijen (Sesamum indicum)

Aniatun Linafi'ah  -  Program Studi Kimia, Fakultas Sains dan Matematika, Universitas Diponegoro, Semarang, Indonesia
*Dwi Hudiyanti scopus  -  Departemen Kimia, Fakultas Sains dan Matematika, Universitas Diponegoro, Semarang, Indonesia
Parsaoran Siahaan scopus  -  Departemen Kimia, Fakultas Sains dan Matematika, Universitas Diponegoro, Semarang, Indonesia

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Abstract

Abstrak

Penelitian bertujuan untuk mengetahui karakterisasi dari fosfolipid wijen dan untuk mengetahui kualitas fosfolipid wijen. Metode homogenisasi biji wijen dilakukan dengan campuran kloroform:methanol (2:1) yang kemudian dikeringkan dengan evaporator vakum untuk menghasilkan sampel total lipid. Pelarutan dengan n-heksana dilakukan untuk mendapatkan sampel fosfolipid. Pengujian dilakukan pada sampel fosfolipid ini dengan menggunakan Fourier-transform infrared spectroscopy (FTIR), Gas chromatography–mass spectrometry (GC-MS). Aktivitas antioksidan dan bilangan peroksida juga dianalisis. Data dianalisis dengan menggunakan analisis deskriptif. Hasil yang didapat menunjukkan rendemen fosfolipid yang didapatkan adalah 0,475% dengan warna kuning kecoklatan. Lemak kasar yaitu 96% tampak dominan pada sampel fosfolipid. Pengujian FTIR menunjukkan adanya serapan spesifik kolin pada fosfolipid wijen dan adanya ikatan rangkap sedangkan pengujian GC-MS menunjukkan adanya 1 asam lemak tak jenuh yaitu metil palmitat dan 2 asam lemak jenuh yaitu metil oleat dan metil linoleat. Pengujian aktifitas antioksidan pada ekstrak total wijen pada hari keempat belas yaitu 28,562%. Pada sampel fosfolipid, aktifitas antioksidan tertinggi pada hari ketujuh. Pada pengujian bilangan peroksida menunjukkan nilai tertinggi pada hari keempat belas yaitu pada biji wijen, ekstrak total lipid, dan fosfolipid secara berturut-turut ialah 0,1784, 0,1675, dan 3,1988 mgO2/g. Kesimpulannya, penelitian ini berhasil mengkarakterisasi fosfolipid wijen dan lama penyimpanan pada hari keempat belas menunjukkan bahwa fosfolipid wijen masih berkualitas baik.

Characterization of Phospholipids from Sesame seeds

Abstract

The aim of this study was to determine the characterization of sesame phospholipids and to determine the quality of sesame phospholipids. The sesame seed homogenization method was carried out with a mixture of chloroform:methanol (2:1) which was then dried using a vacuum evaporator to produce total lipid samples. Dissolution with n-hexane was carried out to obtain phospholipid samples. Several analysis were carried out on these phospholipid samples using Fourier-transform infrared spectroscopy (FTIR), Gas chromatography–mass spectrometry (GC-MS). Antioxidant activity and peroxide value were also analyzed. Data were analyzed using descriptive analysis. The results showed that the yield of phospholipids obtained was 0.475% with a brownish yellow color. Crude fat, which was 96%, appears dominant in the phospholipid samples. The FTIR test showed a specific absorption of choline in sesame phospholipids and the presence of double bonds while the GC-MS test showed the presence of 1 unsaturated fatty acid, namely methyl palmitate and 2 saturated fatty acids, namely methyl oleic and methyl linoleic. Testing the antioxidant activity of the total sesame extract on the fourteenth day was 28.562%. In the phospholipid samples, the highest antioxidant activity was on the seventh day. The peroxide number on sesame seeds, total lipid extract, and phospholipids showed the highest value on the fourteenth day as 0.1784, 0.1675, and 3.1988 mgO2/g, respectively. In conclusion, this study succeeded in characterizing sesame phospholipids and storage time on the fourteenth day showing that sesame phospholipids were still of good quality.

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Keywords: sesame, phospholipids, peroxide value, antioxidant activity

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Section: Artikel Penelitian (Research Article)
Language : ID
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