Potensi Minyak dan Tepung Ikan Tuna (Thunnus albacares) Hasil Perikanan Tangkap Provinsi Bengkulu Sebagai Bahan Fortifikasi Pangan Bergizi

Wica Elvina; Kurnia Dewiani

doi:10.32663/ja.v24i1.5578

Authors

Wica Elvina
Kurnia Dewiani

DOI:

https://doi.org/10.32663/ja.v24i1.5578

Keywords:

fish flour, fish oil, tuna fish

Abstract

Tuna fish (Thunnus albacares.) is one of the capture fisheries commodities with significant potential to be developed as a nutritious food ingredient to support food diversification. This study aimed to evaluate the potential of tuna fish oil and tuna fish flour derived from capture fisheries in Bengkulu Province as ingredients for nutritious food formulations through yield and chemical characteristic analyses. The study was conducted by processing tuna into fish oil using an oven-heating method at 100°C for 6 hours, while the residual solid from the oil extraction process was further processed into fish flour using a food dehydrator at 90°C for 8 hours. The analyzed parameters included the yield of fish oil and fish flour, moisture content, free fatty acids (FFA), protein content, fat content, and carbohydrate content. The results showed that the yield of tuna fish oil was 10.46%, while the yield of tuna fish flour reached 26.75%. Tuna fish oil had a moisture content of 0.47% and an FFA value of 0.86%, both of which met fish oil quality standards. Meanwhile, tuna fish flour contained 9.14% moisture, 53.45% protein, 6.92% fat, and 22.63% carbohydrates. These findings indicate that tuna fish oil and fish flour have strong potential as raw materials for functional food and food fortification due to their high protein content and omega-3 fatty acids, which provide important health benefits. The combined utilization of tuna fish oil and fish flour has the potential to produce food products with more complete nutritional value and higher added value in supporting local resource-based food diversification.

References

AOAC. (2019). Official Methods of Analysis of AOAC International. 21st Edition. AOAC International, Maryland.

Badan Pusat Statistik. (2025). Statistik Perikanan Tangkap Indonesia Tahun 2025. BPS Indonesia, Jakarta.

Badan Standardisasi Nasional. (2013). SNI 2715:2013 Tepung Ikan – Bahan Baku Pakan. BSN, Jakarta.

Cahyono, H. Yulianto, A. Aprilia, A, C. Hanifah, A, I, A. Assyfa, A, N.Fabella, N. Suseno, A,H. (2022). Kualitas minyak ikan dari Hasil Samping dan produk (Softgel) Minyak Ikan Komersial. Jurnal Harpodon Borneo Vol. 15(2), 82-92.

Calder, P.C. (2021). Omega-3 fatty acids and inflammatory processes. Nutrients, 13(2), 355–367.

Dugo, G. et al. (2023). HPLC/HRMS and GC/MS for Triacylglycerols Characterization of Tuna Fish Oils Obtained from Green Extraction. Molecules, 28, 2788.

IFOS. (2020). International Fish Oil Standards Program. International Fish Oil Organization, Canada.

Imra., Akhmadi, MF, Abdiani, IM, & Irawati, H. (2019). Karakteristik tepung tulang ikan bandeng (Chanos chanos) dari limbah industri baduri Kota Tarakan. Jurnal Techno-Fish, 3(2), 60–69. https://doi.org/ 10.25139/tf.v3i2.2122

Kamini. Suptijah, P. Santoso, J. Suseno, S, H. (2016). Ekstraksi dry rendering dan karakterisasi minyak ikan dari lemak jeroan hasil samping pengolahan salai patin siam. Jurnal Pengolahan Hasil Perikanan Indonesia, 19(3), 196-205.

Ketaren, S. (2019). Pengantar Teknologi Minyak dan Lemak Pangan. UI Press, Jakarta.

Marsaoly, M. Mahmud (2020). Pembuatan sagu lempeng dengan subtitusi tepung tukan ikan tuna (Thunus Albacores). Global Health Science Jurnal, 5(1). 28-33 http://dx.doi.org/10.33846/ghs5107

Nugraheni, D., Fitriani, R., & Saputra, H. (2024). Karakteristik tepung ikan tuna sebagai bahan fortifikasi pangan. Jurnal Teknologi Hasil Perikanan Indonesia, 27(1), 45–53.

Oliveira, D.A.S.B., Licodiedoff, S., Furigo Jr., A., Ninow, J.L., Bork, J.A., Podestá, R., Block, J.M., & Waszczynskyj, N. (2017). Enzymatic extraction of oil from yellowfin tuna (Thunnus albacares) by-products: a comparison with other extraction methods. International Journal of Food Science and Technology, 52(3), 699–705. DOI: 10.1111/ijfs.13324.

Parvathy, U., Zynudheen, A.A., Murthy, L.N., Jeyakumari, A., & Visnuvinayagam, S. (2018). Characterization and Profiling of protein hydrolysates from white and red meat of tuna. Fishery Technology, 55(4).

Pomalingo, A. Y. Misnati. (2021) Pengaruh penambahan tepung ikan tuna terhadap daya terima dan nilai gizi biskuit kelor. Journal health and Science, 5(1), `155 – 166 Doi: 10.35971/Gojhes.V5i1.9229.

Pratiwi, N., Hidayat, T., & Kurniawan, A. (2022). Fortifikasi minyak ikan tuna pada produk pangan fungsional. Jurnal Teknologi Pangan Indonesia, 17(1), 44–52.

Putra, A., Lestari, D., & Wibowo, S. (2022). Kandungan asam lemak omega-3 pada minyak ikan tuna dan potensinya sebagai pangan fungsional. Jurnal Pengolahan Hasil Perikanan Indonesia, 25(2), 120–128.

Raharjo, B., Kusumaningrum, I., & Wulandari, S. (2021). Karakteristik fisik dan kimia tepung ikan pada berbagai suhu pengeringan. Jurnal Pengolahan Hasil Laut Indonesia, 24(2), 102–110.

Rahmawati, N., Kurniawan, F., & Hidayat, T. (2023). Potensi ikan tuna sebagai sumber pangan bergizi dan pangan fungsional. Jurnal Gizi dan Pangan, 18(3), 201–210.

Rahmi, A., Putra, R., & Lestari, N. (2020). Karakteristik tepung ikan sebagai bahan baku pangan fungsional. Jurnal Agroindustri Pangan, 8(2), 77–85.

Sari, M., Yuliani, E., & Prasetyo, A. (2021). Pemanfaatan tepung ikan tuna dalam pengembangan produk pangan tinggi protein. Jurnal Agroindustri Pangan, 10(2), 89–97. Sudarmadji, S., Haryono, B., & Suhardi. (2010). Prosedur Analisa untuk Bahan Makanan dan Pertanian. Liberty, Yogyakarta

Syauqibik, A. Junianto (2024). Review article, utilization of fishmeal for food nutrition improvemnet. Fisheries Journal,14(4), 1847-1854 http://doi.org/10.29303/jp.v14i4.1246

Winarno, F.G., Sari, D., & Nugroho, A. (2021). Pengaruh kesegaran bahan baku terhadap mutu minyak ikan. Jurnal Pangan dan Agroindustri, 9(3), 177–185.

Yusuf, M., Fitriani, E., & Dewanti, R. (2023). Potensi tepung ikan tuna sebagai bahan fortifikasi pangan tinggi protein. Jurnal Gizi dan Teknologi Pangan, 5(2), 88–97.