Pengaruh Lama Penyimpanan terhadap Kerusakan Asam Lemak Omega-3 pada Air Susu Ibu (ASI)
DOI:
https://doi.org/10.12928/kesmas.v10i2.3543Keywords:
breast milk, omega-3 fatty acid, time storageAbstract
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.
References
Ballard O, Morrow AL. Human Milk Composition: Nutrients and Bioactive Factors. Pediatr Clin North Am. 2013 Feb;60(1):49–74.
Leaf A. The electrophysiologic basis for the antiarrhythmic and anticonvulsant effects of n-3 polyunsaturated fatty acids: heart and brain. Eur Heart J Suppl. 2001;3(D):D98–D105.
Diana FM. Omega 6. J Kesehat Masyaraka. 2013 Mar;7(1):26–41.
Khayat A, Schwall D. Lipid Oxidation in Seafood. J Food Tech. 1983;37(7):130–40.
Damongilala LJ. Kandungan Asam Lemak Tak-Jenuh Minyak Hati Ikan Cucut Botol (Cenctrophorus sp) yang Diekstraksi dengan Cara Pemanasan. J Ilm Sains. 2008 Oktober;8(2):249–53.
Iqbal M, Lestari LA, Kurdanti W. Pengaruh Variasi Suhu dan Lama Penyimpanan terhadap Kualitas Gizi pada Air Susu Ibu (ASI). Gizi Kita. 2010 Jul;11(2):50–5.
Gaman PM, Sherington S. Ilmu Pangan. Bogor: Institut Pertanian Bogor; 1994.
Khamidinal K, Hadipranoto N, Mudasit M. Pengaruh Antioksidan terhadap Kerusakan Asam Lemak Omega-3 pada Proses Pengolahan Ikan Tongkol. Kaunia J Sains Dan Teknol. 2007 Oct;3(2):119–38.
Sartika RAD. Pengaruh Asam Lemak Jenuh, Tidak Jenuh dan Asam Lemak Trans terhadap Kesehatan. KESMAS J Kesehat Masy Nas. 2008 Feb;2(4):154–60.
Akoh CC, Min D. Food Lipids Chemistry, Nutrition and Biotechnology. 3rd ed. New York: CRC Press; 2008. 39-63 p
Downloads
Published
Issue
Section
License
Authors who publish with Kes Mas: Jurnal Fakultas Kesehatan Masyarakat agree to the following terms:Â
Authors transfer the copyright and grant the Kes Mas: Jurnal Fakultas Kesehatan Masyarakat right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC BY-SA 4.0) that allows others to share (copy and redistribute the material in any medium or format) and adapt (remix, transform, and build upon the material) the work for any purpose, even commercially with an acknowledgement of the work's authorship and initial publication in Kes Mas: Jurnal Fakultas Kesehatan Masyarakat. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in Kes Mas: Jurnal Fakultas Kesehatan Masyarakat. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
 
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
