Optimization of Fish Oil Sardinella lemuru from Canning Industry by Products

Abstract

Fish oil could be extrated from lemuru (Sardinella lemuru) or lemuru canning industry by
products. The fish oil should be refined first before using as omega-3 sources. This reasearch
obtained was purification of fish oil from lemuru canning industry by products at Bali using
variations purification method. The fisrt step was done by analysis of crude oil such of free fatty
acids value, peroxide value, and iodine value. Then after the purification process using variations
purification method, the refined fish oil was analyzed for same parametrs. The best refined fish
oil was analyzed of composition fatty acid using gas chromatograph (GC) instrument. The result
showed that the crude oil had free fatty acids value, peroxide value, and iodine value as follows
24.03%; 6.97 meq/kg sample; 189.13 g/100 g sample. After the refining process using four methods,
the result showed that free fatty acids value, peroxide value, and iodine value became: the first
method 24.02%; 6.16 meq/kg sample; 187.91 g/100 g sample. The second method 23.14%; 4.17
meq/kg sample; 193.94 g/100 g sample. The third method 9.38%; 4.88 meq/kg sample; 225.39 

g/100 g sample. And the fourth method 11.03%; 5.64 meq/kg sample; 222.69 g/100 g sample. Due
to the peroxide value, the refined lemuru oil that could met standard of Indonesian farmacope for
consumed fish oil was resulted from the third method. In the refined lemuru oil could be found of
EPA component (Methyl cis-5,8,11,14,17-Eicosapentaenoic acid methyl ester) with concentration
650,65 μg/mL..
Keywords: By products, fish oil, refining process, Sardinella lemuru