Penetapan Kadar Lemak Dalam Daging Buah Pala (Myristica fragrans Houtt) Dengan Metode Gas Kromatografi dan Spektroskopi Massa
DOI:
https://doi.org/10.33143/jhtm.v9i2.4210Abstract
Latar Belakang Masalah: Tanaman pala (Myristica fragrans Houtt) merupakan tanaman daerah tropis. Salah satu manfaat tanaman pala adalah daging buah pala yang memiliki persentase sebesar 77,8%. Daging buah pala dapat dimanfaatkan sebagai pengolahan minyak. Minyak pala memiliki kandungan kadar air, protein dan lemak. Untuk menentukan kadar lemak tersebut dapat menggunakan metode Gas Kromatografi dan Massa Spektroskopi (GC-MS). Tujuan Penelitian: Untuk mengetahui penetapan kadar lemak dalam daging buah pala dengan metode gas kromatografi dan spektroskopi massa. Metode Penelitian: Jenis penelitian ini yaitu penelitian kuantitatif dengan melakukan kegiatan atau perlakuan tertentu pada suatu sediaan di laboratorium. Penelitian ini dilakukan di laboratorium Farmasetika Universitas Ubudiyah Indonesia, laboratorium Mikrobiologi jurusan Biologi Fakultas MIPA Universitas Syiah Kuala dan laboratorium Teknik Pengujian Kualitas Lingkungan Fakultas Teknik Universitas Syiah Kuala. Penelitian dilaksanakan pada tanggal 21 Februari tahun 2022. Populasi dalam penelitian ini adalah seluruh buah pala yang terdapat di hutan Kabupaten Aceh Selatan. Adapun sampel dalam penelitian ini diambil secara purposive sampling yaitu sebagian daging buah pala yang terdapat di Desa Simpang Tiga Kecamatan Sawang Kabupaten Aceh Selatan. Prosedur kerja awalnya dilakukan pengumpulan, herbarium, preparasi dan penentuan kadar lemak dalam daging buah pala. Hasil Penelitian: Hasil penelitian ini didapatkan 2 ml ekstrak kental daging buah pala. Kemudian hasil penelitian menggunakan metode GC-MS ditemukan kadar lemak myristin dalam minyak simplisia daging buah pala sebesar 1,05% dengan kenaikan suhu oven sebesar 2°C. Kesimpulan dan Saran: Adanya kadar lemak myristin dalam daging buah pala. Dengan demikian maka diharapkan minyak daging buah pala menjadi suatu produk usaha bagi masyarakat.
Kata Kunci : Kadar Lemak, Daging Buah Pala & Metode GC-MS
Background: Nutmeg (Myristica fragrans Houtt) is a tropical plant. One of the benefits of the nutmeg plant is the flesh of the nutmeg which has a percent of 77,8%. Nutmeg flesh can be used as oil processing. Nutmeg oil contains water, protein and fat content. To determine the fat content can use the method of Gas Chromatography and Mass Spectroscopy (GC-MS). Research Purposes: The purpose of this study was to determine of fat content in nutmeg flesh using gas chromatography and mass spectroscopy methods. Research Methodolog: This type of research is quantitative research by carrying out certain activities or treatments on a preparation in the laboratory. This research was conducted at the Pharmacy Laboratory, Ubudiyah University Indonesia, the Microbiology Laboratory Department of Biology Faculty of Mathematics and Natural Sciences Syiah Kuala University and the Environmental Quality Testing Engineering Laboratory Faculty of Engineering Syiah Kuala University. The research was conducted on 21 February 2022. The population in this study were all nutmeg found in the forests of South Aceh Selatan. The sample in this study was taken by purposive sampling, namely some of the nutmeg flesh found in Village Simpang Tiga, Sawang District, South Aceh Selatan. The initial working procedure was collection, herbarium, preparation and determination of fat content in nutmeg flesh. The Research Results: The results of this study obtained 2 ml of thick extract of nutmeg flesh. Then the results of the study using the GC-MS method found that the myristin fat content in nutmeg flesh was 1,05% with in temperature an oven variation of 2°C. Conclusion and Recommendations: The fat content of myristin in the flesh of a nutmeg. Thus, it is hoped that nutmeg flesh oil will become a business product for the community.
Keywords : Fat Content, Nutmeg Flesh & GC-MS Method
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