Extraction by Dry Rendering Methode and Characterization Fish Oil of Catfish Viscera Fat by Product of Smooked Fish Processing
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Accepted
6 February 2017
Published
6 February 2017
Keywords:
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catfish, dry rendering, temperature and time of extraction, viscera fat
Abstract
Abstract
The catfish viscera fat, is cathfish processing by-products, has potential to be used as a source of raw
material for production of fish oil. This study aimed to analyze the value of proximate, heavy metal content
and fatty acid profile of catfish viscera fat (Pangasius hypopthalmus) and characterized fish oil extracted by
dry rendering in various temperature and time than compared it to fish oil extracted by stove heating to
obtain the best treatment. Proximate, heavy metal residue, and the fatty acid profile analysis were conducted
for characterizing catfish viscera fat. Fish oil extraction was conducted by dry rendering in various
temperatures of 50, 60, 70, 80 °C for 1, 2, and 3 hours. Fish oil quality was determined by the chemical
characteristics i.e. PV, FFA, anisidin and TOTOX. The results of the study showed that fat content of catfish
fat viscera was 88.19 %, the heavy metals content was below SNI standart to be consumed, and fatty acid
profile composition was SFA>MUFA>PUFA. The highest fatty acid content was oleic acid. The best fish oil
quality was resulted on temperature extraction of 50°C for 2 hours with yield value, PV, FFA, anisidin, and
TOTOX were 45.17 %, 2.77 meq/kg, 0.83 %, 2.86 meq/kg, 8.39 meq/kg respectively. This result was not
significantly different with fish oil extracted by the stove heating expect for yield and PV were 80.11% and
6.52 meq/kg, respectively.
The catfish viscera fat, is cathfish processing by-products, has potential to be used as a source of raw
material for production of fish oil. This study aimed to analyze the value of proximate, heavy metal content
and fatty acid profile of catfish viscera fat (Pangasius hypopthalmus) and characterized fish oil extracted by
dry rendering in various temperature and time than compared it to fish oil extracted by stove heating to
obtain the best treatment. Proximate, heavy metal residue, and the fatty acid profile analysis were conducted
for characterizing catfish viscera fat. Fish oil extraction was conducted by dry rendering in various
temperatures of 50, 60, 70, 80 °C for 1, 2, and 3 hours. Fish oil quality was determined by the chemical
characteristics i.e. PV, FFA, anisidin and TOTOX. The results of the study showed that fat content of catfish
fat viscera was 88.19 %, the heavy metals content was below SNI standart to be consumed, and fatty acid
profile composition was SFA>MUFA>PUFA. The highest fatty acid content was oleic acid. The best fish oil
quality was resulted on temperature extraction of 50°C for 2 hours with yield value, PV, FFA, anisidin, and
TOTOX were 45.17 %, 2.77 meq/kg, 0.83 %, 2.86 meq/kg, 8.39 meq/kg respectively. This result was not
significantly different with fish oil extracted by the stove heating expect for yield and PV were 80.11% and
6.52 meq/kg, respectively.
Authors
KaminiK., SuptijahP., SantosoJ., & SusenoS. H. (2017). Extraction by Dry Rendering Methode and Characterization Fish Oil of Catfish Viscera Fat by Product of Smooked Fish Processing. Jurnal Pengolahan Hasil Perikanan Indonesia, 19(3), 196-205. https://doi.org/10.17844/jphpi.v19i3.15071
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