Characteristics of Sardin Fish Oil (Sardinella sp .) Resulted from Stratified Purification

Dini Wulan Dari, Made Astawan, Sugeng Heri Suseno

Abstract


Fish oil production in Indonesia is not only sourced from fish raw materials, but also could be
processed by products of canning and fish siege through purification process. The result of purification
with one process was not satisfy yet for the parameter oxidation quality fulfillment aspect. Therefore, fish
oil by products of fish encircling need to be purified more intensively, such as stratified purification one of
them through the process of stratified purification. The aim of this study was to improve the quality of fish
oil by-product through stratified purification. The multilevel purification of once purification (P1), twice
purification (P2), and three times purification (P3) gives varying results on physical properties, oxidation
parameters, and fatty acid profiles. The color of the brightest fish oil was found in sample P2, the lowest
density was found in sample P3 (0.63 g /cm3), the highest yield was in P1 sample (44.42%), FFA was lowest
in P3 sample (0.37%), The lowest PV in the P1 sample (25.59 meq / kg), the lowest TOTOX in the P1 sample
(48.11 meq / kg), and the highest PUFA content in the fatty acid composition found in sample P2 (37.02%).
Purified sardine oil extracted from by products of fish stamping by three-stage purification, FFA parameters
are able to meet the criteria of IFOS 2014 standards, while for PV, AnV, and TOTOX parameters are able to
meet IFOMA standards.


Keywords


IFOMA, IFOS, oxidation parameters, sardine fish oil, stratified purification

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DOI: http://dx.doi.org/10.17844/jphpi.v20i3.19766

                       

                                     

 

                            

                                     

 

                                  

 

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