Potensi Vitamin D3 pada Minyak Ikan Lambak Pipih untuk Penurunan Sitokin Pro Inflamasi
DOI:
https://doi.org/10.31539/joting.v6i2.13012Abstrak
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
Referensi
Ambeng, Q. R., Yuliani, N. N. S., & Balyas, A. B. (2024). Pengaruh Lama Waktu Penggorengan (Frying Pan) terhadap Kadar Lemak Ikan Seluang (Rasbora sp.). Barigas: Jurnal Riset Mahasiswa, 2(1), 53-57. https://doi.org/10.37304/barigas.v2i1.10338
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
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
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2024-11-30
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