PRELIMINARY STUDY OF FISH OIL FROM MILKFISH SATAY BY PRODUCT USING DRY RENDERING EXTRACTION
Abstract
Milkfish satay processing has been left viscera waste that may causes environmental pollution. The viscera waste has contained omega-3 which can be extracted as fish oil. Dry rendering is a method of fish oil extracting using temperature without water addition. The temperature of extraction greatly affects to quality of fish oil. The purpose of this study was to determine the optimal temperature of extraction and characterized fish oil quality extracted from milkfish viscera. This study used dry rendering extraction methode with three different temperatures (40ºC, 50ºC, and 60ºC) and tested the yield, free fatty acids, peroxide value, p-anisidine and total oxidation, for the best fish oil will be tested for its fatty acid profile. The best treatment for extracting fish oil from milkfish viscera used extraction temperature of 50ºC with yield (6.88%), free fatty acid (4.89%) peroxide value (29.35 mEq/kg), anisidine value (4.61 mEq/kg), and total oxidation (63.53 mEq/kg). The fatty acid profile of fish oil was dominated by palmitic acid (31.17%) and also contains omega-3 such as linoleic acid, docosahexaenoate acid (DHA), and eicosapentaenoate acid (EPA).
Keywords
Full Text:
PDFReferences
Aidos, I., van-der-Padt, A., Boom, R.M., Luten, J.B. 2002. Seasonal changes in crude and lipid composition of herring fillets, by-products and respective produced oils. Journal of Agricultural and Food Chemistry. 50: 4589 4599.
AOCS [American Oil Chemists Society]. 1998. Official Methods and
Recommended Practices of the American Oil Chemists’ Society Vol
a.5th ed. AOAC Press. Champaign (US).
AOAC [Association of Official Analytical Chemist]. 2005. Official Method of Analysis of the Association of Official Analytical of Chemist International 18th edition . The Association of Analytical Chemist, Inc. Arlington. 26 hal.
BSN [Badan Standarisasi Nasional]. 2018. Standar Nasional Indonesia
Nomor 8392-2: 2018. Cara Uji Kimia Minyak Ikan Bagian 2 Penentuan Bilangan Peroksida pada Minyak Ikan dengan Metode Titrasi Iodometri.
BSN. Jakarta. 15 hal.
Crexi VT, Maurucio LM, Leonor AdZS, Luiz AAP. 2010. Production and refinement of oil from carp (Cyprinus carpio) viscera. Food Chemistry 119(3): 945-950.
Deepika D, Vegneshwaran VR, Julia P, Sukhinder KC, Sheila T, Heather M and Wade M. 2014 Investigation on oil extraction methods and its influence on omega-3 content from cultured salmon. J Food Process Technol 5: 401.
DKP [Dinas Kelautan dan Perikanan] Provinsi Banten. 2017. Data Binaan
Poklahsar Hasil Perikanan Tahun 2017. DKP. Banten. 1 hal.
Estiasih, T. 2009. Minyak Ikan: Teknologi dan Penerapannya untuk Pangan dan Kesehatan. Graha Ilmu. Yogyakarta. 279 hal.
Hafiludin. 2015. Analisis Kandungan Gizi pada Ikan Bandeng yang Berasal dari Habitat yang Berbeda. Jurnal Kelautan. 8(1): 37-43.
IFOS (2011) [International Fish Oils Standard]. 2011. https://omegavia.com/best-fishoil-supplement-3/. Fish Oils Purity Standards. [10 Desember 2019].
Kamini, Suptijah P, Santoso J, Suseno SH. 2016. Ektraksi dry rendering dan karakterisasi minyak ikan dari lemak jeroan hasil samping pengolahan salai patin siam (Pangasius hypothalmus). Jurnal Pengolahan Hasil Perikanan Indonesia 19(3): 196-205.
Nugroho, A.J., Ibrahim, R., Riyadi, P.H. 2014. Pengaruh Perbedaan Suhu
Pengukusan (Steam Jacket) Terhadap Kualitas Minyak dari Limbah Usus Ikan Nila (Oreochromis niloticus). Jurnal Pengolahan dan Bioteknologi Hasil Perikanan. 3(1): 21-29.
Panagan AT, Heni Y, Mila W. 2012. Analisis kualitatif dan kuantitatif asam lemak takjenuh omega-3, omega-6 dan karakterisasi minyak ikan patin (Pangasius Pangasius). Jurnal Penelitian Sains 15(3): 102-106.
Putra, R.S.T. 2018. Ekstraksi Bersih dan Karakterisasi Virgin Fish Oil Mata Tuna Kaya DHA. Skripsi. Institut Pertanian Bogor. Bogor. 37 hal.
Rozi, A., Suseno, S.H., Jacoeb, A.M. 2016. Ekstraksi dan Karakteristik Minyak Hati Cucut Pisang. Jurnal Pengolahan Hasil Perikanan Indonesia. 19(2): 100-109.
Sartika, R.A.D. 2008. Pengaruh Asam Lemak Jenuh, Tidak Jenuh dan Asam Lemak Trans terhadap Kesehatan. Jurnal Kesehatan Masyarakat Nasional. 2(4): 154-160.
Suseno, S.H. 2014. Fatty Acid Profiles of Tropical Eel (Anguilla sp.,) By products. Advance Journal of Food Science and Technology. 6(6): 802-806.
Suseno, S.H., dan Saraswati. 2015. Teknologi Industri Minyak Ikan. IPB Press. Bogor. 260 hal.
Triyono, A. 2010. Mempelajari Pengaruh Penambahan Beberapa Asam pada Proses Isolasi Protein Terhadap Tepung Protein Isolat Kacang Hijau (Phaseolus radiatus L.). Seminar Rekayasa Kimia dan Proses. 1-9.
Watson CA. 1994. Official and Standardized Methods of Analysis (Third Ed.). The Royal Society of Chemistry. Cambridge UK. 778 p.
DOI: http://dx.doi.org/10.33512/fsj.v3i2.12906
Refbacks
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.