Pengaruh Lama Penyimpanan terhadap Kerusakan Asam Lemak Omega-3 pada Air Susu Ibu (ASI)

Titin Aryani, Fitria Siswi Utami, Sulistyaningsih Sulistyaningsih, Isnin Aulia Ulfah Mu'awanah

Abstract


Background: This quantitative research aimed to determine the effect of storage time to damage omega-3 fatty acids in breast milk (ASI). Method: Data were analyzed using GC-MS (Gas Chromatography-Mass Spectrometry) chromatograms of data. Results: The data generated was breast milk (ASI) stored in the freezer temperature (00C) for 0, 7 and 30 days had a percent relative contents of omega-3, respectively for 29.12, 28.24 and 6.24. Based on the Kruskal Wallis Test, obtained p value=0.018 (p<0.05). Conclusion: This statistical result showed that there was the effect of storage time to damage omega-3 fatty acids in breast milk.


Keywords


breast milk; omega-3 fatty acid; time storage

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DOI: http://dx.doi.org/10.12928/kesmas.v10i2.3543

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Kes Mas: Jurnal Fakultas Kesehatan Masyarakat 
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