Potensi Vitamin D3 pada Minyak Ikan Lambak Pipih untuk Penurunan Sitokin Pro Inflamasi
Abstract
This study aims to analyze the differences in vitamin D3 levels in fish oil in the body parts of lamb fish. The method used is an experiment with a Factorial Randomized Design with three replications. The results showed that the Vitamin D3 content in lamb fish oil is quite high, ranging from 767.52 IU / g to 787.34 IU / g. The highest vitamin D3 content is in group one, namely the whole fish (scales, head, meat, bones, and innards). The conclusion is that there is a significant difference between the vitamin D3 content in fish oil and whole fish, meat, meat, and waste.
Keywords: Inflammation, Fish Oil, Flat Lambak, Vitamin D
References
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Scurria, A., Lino, C., Pitonzo, R., Pagliaro, M., Avellone, G., & Ciriminna, R. (2020). Vitamin D3 in Fish oil Extracted with Limonene from Anchovy Leftovers. Chemical Data Collections, 25, 100311. https://doi.org/10.1016/j.cdc.2019.100311
Setyastuti, A. I., Prasetyo, D. Y. B., Kresnasari, D., Ayu, N., & Andhikawati, A. (2021). Karakteristik Kualitas Ikan Tongkol (Euthynnus Affinis) Asap dengan Asap Cair Bonggol Jagung Selama Penyimpanan Beku. Jurnal Akuatika Indonesia, 6(2), 62-69. https://doi.org/10.24198/jaki.v6i2.35703
Silitonga, M., Nurhayati, N., & Lisna, L. (2021). Indeks Keanekaragaman Hasil Tangkapan Jaring Insang di Danau Teluk Kenali Kecamatan Telanaipura Kota Jambi. Universitas Jambi. https://repository.unja.ac.id/27501/
Sridonpai, P., Judprasong, K., Tirakomonpong, N., Saetang, P., Puwastien, P., Rojroongwasinkul, N., & Ongphiphadhanakul, B. (2022). Effects of Different Cooking Methods on the Vitamin D Content of Commonly Consumed Fish in Thailand. Foods (Basel, Switzerland), 11(6), 819. https://doi.org/10.3390/foods11060819
Ao, T., Kikuta, J., & Ishii, M. (2021). The Effects of Vitamin D on Immune System and Inflammatory Diseases. Biomolecules, 11(11), 1624. https://doi.org/10.3390/biom11111624
Balachandar, R., Pullakhandam, R., Kulkarni, B., & Sachdev, H. S. (2021). Relative Efficacy of Vitamin D2 and Vitamin D3 in Improving Vitamin D Status: Systematic Review and Meta-Analysis. Nutrients, 13(10), 3328. https://doi.org/10.3390/nu13103328
Charoenngam, N., & Holick, M. F. (2020). Immunologic Effects of Vitamin D on Human Health and Disease. Nutrients, 12(7), 2097. https://doi.org/10.3390/nu12072097
Chauss, D., Freiwald, T., McGregor, R., Yan, B., Wang, L., Nova-Lamperti, E., Kumar, D., Zhang, Z., Teague, H., West, E. E., Vannella, K. M., Ramos-Benitez, M. J., Bibby, J., Kelly, A., Malik, A., Freeman, A. F., Schwartz, D. M., Portilla, D., Chertow, D. S., John, S., & Afzali, B. (2022). Autocrine Vitamin D Signaling Switches Off Pro-Inflammatory Programs of TH1 Cells. Nature Immunology, 23(1), 62–74. https://doi.org/10.1038/s41590-021-01080-3
Ciptawati, E., Rachman, I. B., Rusdi, H. O., & Alvionita, M. (2021). Analisis Perbandingan Proses Pengolahan Ikan Lele terhadap Kadar Nutrisinya. Indonesian Journal of Chemical Analysis (IJCA), 4(1), 40-46. https://doi.org/10.20885/ijca.vol4.iss1.art5
Daneshkhah, A., Agrawal, V., Eshein, A., Subramanian, H., Roy, H. K., & Backman, V. (2020). Evidence for Possible Association of Vitamin D Status with Cytokine Storm and Unregulated Inflammation in COVID-19 Patients. Aging Clinical and Experimental Research, 32(10), 2141–2158. https://doi.org/10.1007/s40520-020-01677-y
Darmawi, D., & Magwa, R. J. (2024). Perbandingan Pendapatan Masyarakat yang Menangkap Ikan dengan Alat Tangkap Tangkul di Danau Teluk dan Danau Sipin Kota Jambi. Universitas Jambi. https://repository.unja.ac.id/70805/
de la Guía-Galipienso, F., Martínez-Ferran, M., Vallecillo, N., Lavie, C. J., Sanchis-Gomar, F., & Pareja-Galeano, H. (2021). Vitamin D and Cardiovascular Health. Clinical Nutrition (Edinburgh, Scotland), 40(5), 2946–2957. https://doi.org/10.1016/j.clnu.2020.12.025
El-Sharkawy, A., & Malki, A. (2020). Vitamin D Signaling in Inflammation and Cancer: Molecular Mechanisms and Therapeutic Implications. Molecules (Basel, Switzerland), 25(14), 3219. https://doi.org/10.3390/molecules25143219
Gilani, S. J., Bin-Jumah, M. N., Nadeem, M. S., & Kazmi, I. (2022). Vitamin D Attenuates COVID-19 Complications Via Modulation of Proinflammatory Cytokines, Antiviral Proteins, and Autophagy. Expert Review of Anti-Infective Therapy, 20(2), 231–241. https://doi.org/10.1080/14787210.2021.1941871
Hamzah, N., Supriyanto, S., & Indarto, C. (2024). Variasi Waktu Bleaching dan Jenis Adsorben untuk Meningkatkan Kualitas Minyak Ikan Silase Bandeng. AGRITEKNO: Jurnal Teknologi Pertanian, 13(1), 81-91. https://doi.org/10.30598/jagritekno.2024.13.1.81
Lopresti, R., Asaro, N. J., Price, A., Lambrakis, L., & Shoveller, A. K. (2020). Identification of Variables Contributing to Increased vitamin D Concentrations in Fish and Fish Ingredients. Animal Feed Science and Technology, 266, 114506. https://doi.org/10.1016/j.anifeedsci.2020
Maulana, T. I., Darmawi, D., Magwa, R. J., Firmansyah, F., Afriani, H., & Farhan, M. (2024). Comparison of Income of People Catch Fish Using Liftnet In Sipin Lake and Teluk Lake Jambi City. Jurnal Perikanan Unram, 14(3), 1692-1702. https://doi.org/10.29303/jp.v14i3.1045
Mendivil C. O. (2021). Dietary Fish, Fish Nutrients, and Immune Function: A Review. Frontiers in Nutrition, 7, 617652. https://doi.org/10.3389/fnut.2020.617652
Scurria, A., Lino, C., Pitonzo, R., Pagliaro, M., Avellone, G., & Ciriminna, R. (2020). Vitamin D3 in Fish oil Extracted with Limonene from Anchovy Leftovers. Chemical Data Collections, 25, 100311. https://doi.org/10.1016/j.cdc.2019.100311
Setyastuti, A. I., Prasetyo, D. Y. B., Kresnasari, D., Ayu, N., & Andhikawati, A. (2021). Karakteristik Kualitas Ikan Tongkol (Euthynnus Affinis) Asap dengan Asap Cair Bonggol Jagung Selama Penyimpanan Beku. Jurnal Akuatika Indonesia, 6(2), 62-69. https://doi.org/10.24198/jaki.v6i2.35703
Silitonga, M., Nurhayati, N., & Lisna, L. (2021). Indeks Keanekaragaman Hasil Tangkapan Jaring Insang di Danau Teluk Kenali Kecamatan Telanaipura Kota Jambi. Universitas Jambi. https://repository.unja.ac.id/27501/
Sridonpai, P., Judprasong, K., Tirakomonpong, N., Saetang, P., Puwastien, P., Rojroongwasinkul, N., & Ongphiphadhanakul, B. (2022). Effects of Different Cooking Methods on the Vitamin D Content of Commonly Consumed Fish in Thailand. Foods (Basel, Switzerland), 11(6), 819. https://doi.org/10.3390/foods11060819
Published
2024-11-30
Section
Articles
Copyright (c) 2024 Siti Sakdiah, Fardiah Tilawati Sitanggang, Eva Ayu Maharani, Retno Martini Widhyasih
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