{"id":540,"date":"2025-04-13T06:14:09","date_gmt":"2025-04-13T06:14:09","guid":{"rendered":"https:\/\/blogs.unpad.ac.id\/sriwidodo\/?p=540"},"modified":"2025-04-13T06:14:09","modified_gmt":"2025-04-13T06:14:09","slug":"perbandingan-kandungan-sifat-fisik-kimia-dan-farmakologi-minyak-ikan-dan-minyak-sacha-inchi-untuk-kesehatan-dalam-industri-farmasi","status":"publish","type":"post","link":"https:\/\/blogs.unpad.ac.id\/sriwidodo\/2025\/04\/13\/perbandingan-kandungan-sifat-fisik-kimia-dan-farmakologi-minyak-ikan-dan-minyak-sacha-inchi-untuk-kesehatan-dalam-industri-farmasi\/","title":{"rendered":"Perbandingan Kandungan, Sifat Fisik, Kimia, dan Farmakologi Minyak Ikan dan Minyak Sacha Inchi untuk Kesehatan dalam Industri Farmasi"},"content":{"rendered":"<h2 class=\"\" data-start=\"52\" data-end=\"192\"><\/h2>\n<h3 class=\"\" data-start=\"199\" data-end=\"221\"><strong data-start=\"203\" data-end=\"221\">1. Pendahuluan<\/strong><\/h3>\n<p class=\"\" data-start=\"222\" data-end=\"662\">Minyak ikan dan minyak sacha inchi merupakan dua sumber utama asam lemak esensial, khususnya omega-3, yang telah banyak diteliti karena manfaat kesehatannya. Minyak ikan dikenal luas dalam terapi gangguan kardiovaskular dan neurodegeneratif, sementara sacha inchi (Plukenetia volubilis) sebagai alternatif nabati mulai mendapat perhatian dalam industri farmasi karena kandungan omega-3-nya yang tinggi dan stabilitas oksidatifnya yang baik.<\/p>\n<hr class=\"\" data-start=\"664\" data-end=\"667\" \/>\n<h3 class=\"\" data-start=\"669\" data-end=\"695\"><strong data-start=\"673\" data-end=\"695\">2. Komposisi Kimia<\/strong><\/h3>\n<p class=\"\" data-start=\"696\" data-end=\"971\">Minyak ikan didominasi oleh asam eikosapentaenoat (EPA) dan dokosaheksaenoat (DHA), dua bentuk aktif dari omega-3. Sebaliknya, minyak sacha inchi lebih kaya akan asam alfa-linolenat (ALA), prekursor EPA dan DHA, dan mengandung antioksidan alami seperti tokoferol (vitamin E).<\/p>\n<ul data-start=\"973\" data-end=\"1203\">\n<li class=\"\" data-start=\"973\" data-end=\"1203\">\n<p class=\"\" data-start=\"975\" data-end=\"1203\"><em data-start=\"975\" data-end=\"997\">Samrit et al. (2024)<\/em> menyatakan bahwa sacha inchi memiliki kadar omega-3 mencapai 48\u201355%, sementara minyak ikan mengandung sekitar 30\u201340% EPA dan DHA gabungan.<br data-start=\"1136\" data-end=\"1139\" \/>\ud83d\udcc4 <a class=\"\" href=\"https:\/\/www.mdpi.com\/1424-8247\/17\/2\/220\/pdf\" target=\"_new\" rel=\"noopener\" data-start=\"1144\" data-end=\"1203\">Link artikel<\/a><\/p>\n<\/li>\n<\/ul>\n<hr class=\"\" data-start=\"1205\" data-end=\"1208\" \/>\n<h3 class=\"\" data-start=\"1210\" data-end=\"1247\"><strong data-start=\"1214\" data-end=\"1247\">3. Sifat Fisik dan Stabilitas<\/strong><\/h3>\n<p class=\"\" data-start=\"1248\" data-end=\"1452\">Minyak sacha inchi lebih stabil terhadap oksidasi karena kandungan antioksidannya. Minyak ikan memiliki kelemahan berupa bau amis, ketidakstabilan terhadap cahaya dan suhu tinggi, serta cepat teroksidasi.<\/p>\n<ul data-start=\"1454\" data-end=\"1691\">\n<li class=\"\" data-start=\"1454\" data-end=\"1691\">\n<p class=\"\" data-start=\"1456\" data-end=\"1691\"><em data-start=\"1456\" data-end=\"1479\">Guiotto et al. (2025)<\/em> menunjukkan bahwa minyak sacha inchi yang dienkapsulasi mempertahankan kestabilan oksidatif lebih tinggi dibanding minyak ikan.<br data-start=\"1607\" data-end=\"1610\" \/>\ud83d\udcc4 <a class=\"\" href=\"https:\/\/link.springer.com\/article\/10.1007\/s11101-025-10109-6\" target=\"_new\" rel=\"noopener\" data-start=\"1615\" data-end=\"1691\">Link artikel<\/a><\/p>\n<\/li>\n<\/ul>\n<hr class=\"\" data-start=\"1693\" data-end=\"1696\" \/>\n<h3 class=\"\" data-start=\"1698\" data-end=\"1731\"><strong data-start=\"1702\" data-end=\"1731\">4. Aktivitas Farmakologis<\/strong><\/h3>\n<p class=\"\" data-start=\"1732\" data-end=\"1908\">Kedua minyak menunjukkan aktivitas anti-inflamasi dan kardioprotektif. Namun, sacha inchi juga memiliki efek hepatoprotektif, antidiabetes, dan dapat meningkatkan profil lipid.<\/p>\n<ul data-start=\"1910\" data-end=\"2337\">\n<li class=\"\" data-start=\"1910\" data-end=\"2118\">\n<p class=\"\" data-start=\"1912\" data-end=\"2118\"><em data-start=\"1912\" data-end=\"1932\">Rodzi &amp; Lee (2022)<\/em> menunjukkan efek perlindungan hati dari sacha inchi yang lebih unggul dibandingkan minyak ikan pada model hewan.<br data-start=\"2045\" data-end=\"2048\" \/>\ud83d\udcc4 <a class=\"\" href=\"https:\/\/www.cell.com\/heliyon\/pdf\/S2405-8440(22)01860-6.pdf\" target=\"_new\" rel=\"noopener\" data-start=\"2053\" data-end=\"2118\">PDF<\/a><\/p>\n<\/li>\n<li class=\"\" data-start=\"2120\" data-end=\"2337\">\n<p class=\"\" data-start=\"2122\" data-end=\"2337\"><em data-start=\"2122\" data-end=\"2150\">Gonzales &amp; Gonzales (2014)<\/em> mengkonfirmasi keamanan jangka panjang konsumsi oral sacha inchi melalui uji klinis terkontrol.<br data-start=\"2246\" data-end=\"2249\" \/>\ud83d\udcc4 <a class=\"\" href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0278691513008612\" target=\"_new\" rel=\"noopener\" data-start=\"2254\" data-end=\"2337\">Link artikel<\/a><\/p>\n<\/li>\n<\/ul>\n<hr class=\"\" data-start=\"2339\" data-end=\"2342\" \/>\n<h3 class=\"\" data-start=\"2344\" data-end=\"2394\"><strong data-start=\"2348\" data-end=\"2394\">5. Potensi Aplikasi dalam Industri Farmasi<\/strong><\/h3>\n<ul data-start=\"2395\" data-end=\"2959\">\n<li class=\"\" data-start=\"2395\" data-end=\"2490\">\n<p class=\"\" data-start=\"2397\" data-end=\"2490\">Minyak ikan lebih banyak digunakan sebagai suplemen kapsul lunak untuk terapi kardiovaskular.<\/p>\n<\/li>\n<li class=\"\" data-start=\"2491\" data-end=\"2606\">\n<p class=\"\" data-start=\"2493\" data-end=\"2606\">Sacha inchi mulai digunakan dalam bentuk mikrokapsul, nanopartikel, dan emulsi dalam bidang farmasi dan kosmetik.<\/p>\n<\/li>\n<li class=\"\" data-start=\"2608\" data-end=\"2794\">\n<p class=\"\" data-start=\"2610\" data-end=\"2794\"><em data-start=\"2610\" data-end=\"2634\">Elgegren et al. (2019)<\/em> melaporkan penggunaan sacha inchi dalam sistem penghantaran obat nanopartikel berbasis kitosan.<br data-start=\"2730\" data-end=\"2733\" \/>\ud83d\udcc4 <a class=\"\" href=\"https:\/\/www.mdpi.com\/2073-4360\/11\/8\/1245\" target=\"_new\" rel=\"noopener\" data-start=\"2738\" data-end=\"2794\">Link artikel<\/a><\/p>\n<\/li>\n<li class=\"\" data-start=\"2796\" data-end=\"2959\">\n<p class=\"\" data-start=\"2798\" data-end=\"2959\"><em data-start=\"2798\" data-end=\"2823\">Rios-Mera et al. (2024)<\/em> menunjukkan potensi sacha inchi sebagai bahan fortifikasi pangan fungsional.<br data-start=\"2900\" data-end=\"2903\" \/>\ud83d\udcc4 <a class=\"\" href=\"https:\/\/www.mdpi.com\/2304-8158\/13\/7\/1004\/pdf\" target=\"_new\" rel=\"noopener\" data-start=\"2908\" data-end=\"2959\">PDF<\/a><\/p>\n<\/li>\n<\/ul>\n<hr class=\"\" data-start=\"2961\" data-end=\"2964\" \/>\n<h3 class=\"\" data-start=\"2966\" data-end=\"2987\"><strong data-start=\"2970\" data-end=\"2987\">6. Kesimpulan<\/strong><\/h3>\n<p class=\"\" data-start=\"2988\" data-end=\"3362\">Minyak sacha inchi adalah alternatif potensial minyak ikan dengan kandungan omega-3 tinggi, lebih stabil secara fisik, dan memiliki aktivitas farmakologi serupa bahkan lebih unggul dalam beberapa aspek. Kelebihan lainnya adalah sumber nabati yang berkelanjutan dan ramah vegan. Industri farmasi perlu melirik sacha inchi untuk dikembangkan dalam bentuk sediaan farmasi baru.<\/p>\n<hr class=\"\" data-start=\"3364\" data-end=\"3367\" \/>\n<h3 class=\"\" data-start=\"3369\" data-end=\"3401\"><strong data-start=\"3373\" data-end=\"3401\">Daftar Pustaka (Terbaru)<\/strong><\/h3>\n<ol data-start=\"3403\" data-end=\"5218\">\n<li class=\"\" data-start=\"3403\" data-end=\"3594\">\n<p class=\"\" data-start=\"3406\" data-end=\"3594\">Samrit, T., et al. (2024). <em data-start=\"3433\" data-end=\"3523\">Cold-Pressed Sacha Inchi Oil: High In Omega-3 And Prevents Fat Accumulation In The Liver<\/em>. Pharmaceuticals. <a class=\"\" href=\"https:\/\/www.mdpi.com\/1424-8247\/17\/2\/220\/pdf\" target=\"_new\" rel=\"noopener\" data-start=\"3542\" data-end=\"3592\">PDF<\/a><\/p>\n<\/li>\n<li class=\"\" data-start=\"3595\" data-end=\"3796\">\n<p class=\"\" data-start=\"3598\" data-end=\"3796\">Guiotto, E.N., et al. (2025). <em data-start=\"3628\" data-end=\"3691\">Natural antioxidants in the preservation of omega-3-rich oils<\/em>. Phytochemistry Reviews. <a class=\"\" href=\"https:\/\/link.springer.com\/article\/10.1007\/s11101-025-10109-6\" target=\"_new\" rel=\"noopener\" data-start=\"3717\" data-end=\"3794\">Springer Link<\/a><\/p>\n<\/li>\n<li class=\"\" data-start=\"3797\" data-end=\"3966\">\n<p class=\"\" data-start=\"3800\" data-end=\"3966\">Rodzi, N.A.R.M., &amp; Lee, L.K. (2022). <em data-start=\"3837\" data-end=\"3888\">Sacha Inchi: phytochemistry, pharmacology, safety<\/em>. Heliyon. <a class=\"\" href=\"https:\/\/www.cell.com\/heliyon\/pdf\/S2405-8440(22)01860-6.pdf\" target=\"_new\" rel=\"noopener\" data-start=\"3899\" data-end=\"3964\">PDF<\/a><\/p>\n<\/li>\n<li class=\"\" data-start=\"3967\" data-end=\"4198\">\n<p class=\"\" data-start=\"3970\" data-end=\"4198\">Gonzales, G.F., &amp; Gonzales, C. (2014). <em data-start=\"4009\" data-end=\"4080\">Oral administration of sacha inchi oil in adults: safety and efficacy<\/em>. Food and Chemical Toxicology. <a class=\"\" href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0278691513008612\" target=\"_new\" rel=\"noopener\" data-start=\"4112\" data-end=\"4196\">ScienceDirect<\/a><\/p>\n<\/li>\n<li class=\"\" data-start=\"4199\" data-end=\"4367\">\n<p class=\"\" data-start=\"4202\" data-end=\"4367\">Elgegren, M., et al. (2019). <em data-start=\"4231\" data-end=\"4300\">Encapsulation of Sacha Inchi Oil in Alginate-Chitosan Nanoparticles<\/em>. Polymers. <a class=\"\" href=\"https:\/\/www.mdpi.com\/2073-4360\/11\/8\/1245\" target=\"_new\" rel=\"noopener\" data-start=\"4312\" data-end=\"4365\">MDPI Link<\/a><\/p>\n<\/li>\n<li class=\"\" data-start=\"4368\" data-end=\"4528\">\n<p class=\"\" data-start=\"4371\" data-end=\"4528\">Rios-Mera, J.D., et al. (2024). <em data-start=\"4403\" data-end=\"4466\">Fish Burgers Fortified with Microencapsulated Sacha Inchi Oil<\/em>. Foods. <a class=\"\" href=\"https:\/\/www.mdpi.com\/2304-8158\/13\/7\/1004\/pdf\" target=\"_new\" rel=\"noopener\" data-start=\"4475\" data-end=\"4526\">PDF<\/a><\/p>\n<\/li>\n<li class=\"\" data-start=\"4529\" data-end=\"4696\">\n<p class=\"\" data-start=\"4532\" data-end=\"4696\">Maya, I., et al. (2023). <em data-start=\"4557\" data-end=\"4634\">Physicochemical Characteristics and Antioxidant Activity of Sacha Inchi Oil<\/em>. Cosmetics. <a class=\"\" href=\"https:\/\/www.mdpi.com\/2079-9284\/10\/6\/171\" target=\"_new\" rel=\"noopener\" data-start=\"4647\" data-end=\"4694\">MDPI<\/a><\/p>\n<\/li>\n<li class=\"\" data-start=\"4697\" data-end=\"4841\">\n<p class=\"\" data-start=\"4700\" data-end=\"4841\">Aulia, R.N., et al. (2025). <em data-start=\"4728\" data-end=\"4779\">Extraction Methods and Bioactivity of Sacha Inchi<\/em>. Molecules. <a class=\"\" href=\"https:\/\/www.mdpi.com\/1420-3049\/30\/1\/160\" target=\"_new\" rel=\"noopener\" data-start=\"4792\" data-end=\"4839\">MDPI<\/a><\/p>\n<\/li>\n<li class=\"\" data-start=\"4842\" data-end=\"5049\">\n<p class=\"\" data-start=\"4845\" data-end=\"5049\">Lu, W.C., et al. (2025). <em data-start=\"4870\" data-end=\"4925\">Applications of Sacha Inchi Oil in Food and Cosmetics<\/em>. Critical Reviews in Food Science and Nutrition. <a class=\"\" href=\"https:\/\/www.tandfonline.com\/doi\/abs\/10.1080\/10408398.2023.2276882\" target=\"_new\" rel=\"noopener\" data-start=\"4975\" data-end=\"5047\">T&amp;F<\/a><\/p>\n<\/li>\n<li class=\"\" data-start=\"5050\" data-end=\"5218\">\n<p class=\"\" data-start=\"5054\" data-end=\"5218\">Makiej, A., et al. (2023). <em data-start=\"5081\" data-end=\"5163\">Bioactivity and physicochemical properties of emulsions based on Inca Inchi oils<\/em>. Foods. <a class=\"\" href=\"https:\/\/www.mdpi.com\/2304-8158\/13\/1\/62\" target=\"_new\" rel=\"noopener\" data-start=\"5172\" data-end=\"5218\">MDPI<\/a><\/p>\n<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>1. Pendahuluan Minyak ikan dan minyak sacha inchi merupakan dua sumber utama asam lemak esensial, khususnya omega-3, yang telah banyak<\/p>\n","protected":false},"author":6578,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-540","post","type-post","status-publish","format-standard","hentry","category-penelitian"],"_links":{"self":[{"href":"https:\/\/blogs.unpad.ac.id\/sriwidodo\/wp-json\/wp\/v2\/posts\/540","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.unpad.ac.id\/sriwidodo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.unpad.ac.id\/sriwidodo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.unpad.ac.id\/sriwidodo\/wp-json\/wp\/v2\/users\/6578"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.unpad.ac.id\/sriwidodo\/wp-json\/wp\/v2\/comments?post=540"}],"version-history":[{"count":1,"href":"https:\/\/blogs.unpad.ac.id\/sriwidodo\/wp-json\/wp\/v2\/posts\/540\/revisions"}],"predecessor-version":[{"id":541,"href":"https:\/\/blogs.unpad.ac.id\/sriwidodo\/wp-json\/wp\/v2\/posts\/540\/revisions\/541"}],"wp:attachment":[{"href":"https:\/\/blogs.unpad.ac.id\/sriwidodo\/wp-json\/wp\/v2\/media?parent=540"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.unpad.ac.id\/sriwidodo\/wp-json\/wp\/v2\/categories?post=540"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.unpad.ac.id\/sriwidodo\/wp-json\/wp\/v2\/tags?post=540"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}