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

  • Dini Wulan Dari Nur Wulandari, Sugeng Heri Suseno2 Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor
  • Made Astawan Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor
  • Sugeng Heri Suseno Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor
Keywords: IFOMA, IFOS, oxidation parameters, sardine fish oil, stratified purification

Abstract

Fish oil production in Indonesia is not only directly sourced from fish raw materials, but also could be
processed from by-products of canning and fish meal through purification process. The result of purification
with one process was not satisfy yet for the parameter oxidation quality. Therefore, fish oil from by-products
of fish meal needs to be purified more intensively, such as stratified purification. The aim of this study was
to improve the quality of fish oil from 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 was in the P1 sample (25.59 meq / kg),
the lowest TOTOX was in the P1 sample (48.11 meq / kg), and the highest PUFA content in the fatty acid
composition was found in sample P2 (37.02%). Purified sardine oil from by-products of fish meal conducted
by three-stage purification, which parameters have met the criteria of IFOS 2014 standards, while for PV,
AnV, and TOTOX parameters have met IFOMA standards.
Published
2018-01-31