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

Dini Wulan Dari, Made Astawan, Sugeng Heri Suseno


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.


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

Full Text:












Creative Commons License JPHPI is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License.

View My Stats web stats Statistik Pengunjung