Stability of Imported Commercial Fish Oils (Soft Gel) in East Java
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31 December 2019
Kata Kunci:
-
commercial fish oil, Schaal oven test, stability of fish oil
Abstrak
Commercial fish oils (soft gel) have been widely traded in Indonesia, especially in East Java.The aim
of this research was to determine the quality and stability of fish oils (soft gel) in East Java examined by
Schaal oven method and to determine the amount of fatty acids in the commercial fish oil. The stability
of the commercial fish oil was determined based on peroxide value, anisidine value, and total oxidation
after the oils were stored at 40oC for 6 days. The experimental design used in this research was completely
Randomized Design (CRD) with a treatment time of storage (H-0, H-2, H-4 and H-6). The quality of the
commercial fish oils was in accordance with IFOS on the parameters of the FFA, peroxide value, anisidin,
and the total oxidation.The stability test results showed the fish oil quality decreased over time and only
anisidine value was still met the IFOS standards. Sample S4 was found containing the highest amount of
omega 3 ada EPA, while S3 contained the highest amount of DHA.
Referensi
Andriyani P, Nurhayati T, Suseno SH. 2017. Pengaruh oksidatif minyak ikan sardine untuk pangan. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(2): 275-285.
[AOAC] Association of official Analytical Chemist. 2005. Official Method of Analysis of the Association of Official Analytical of Chemist. Virginia (USA): Published by The Association of Analytical Chemist, Inc.
[AOCS] American Oil Chemists' Society. 1997. Official method cd 8-53 peroxide value, cS18-90 p-ansidine value, cg 3-91 recommended practices for assessing oil quality and stabilityIn Official Methods and Recommended Practices of the American Oil Chemists' Society. Urbana (US): AOCS Press.
Albert BB, Derraik JGB, Smith DC, Hofman PL, Tumanav S, Baas SGV, Garg ML, Cutfield WS. 2015. Fish oil supplements in New Zealand are highly oxidised and do not meet label content of n-3 PUFA. Scientific Reports. 5(7982): 1-6.
Arbi B, Ma’ruf WF, Romadhon. 2016. Aktivitas senyawa bioaktif selada laut (Ulva lactuca) sebagai antioksidan pada minyak ikan. Saintek Perikanan. 12(1): 12-18.
Ayyildiz HF, Topkafa M, Kara H, Sherazi STH. 2015. Evaluation of fatty acid composition, tocols profile and oxidative stability of some fully refined edible oils. International Journal of Food Properties. 2064-2076.
Bajaj S, Singla D, Sakhuja N. 2012. Stability testing of pharmaceutical products. Journal of Applied Pharmaceutical Science. 2(3): 129-138.
Benza HI, Munyendo. 2011. A review of progress and challenges in soft gelatin capsules formulations for oral administration. International Journal of Pharmaceutical Sciences Review and Research. 10(1): 20-24.
Bija S, Suseno SH, Uju. 20(1): Pemurnian minyak ikan sardine dengan tahapan degumming dan metralisasi. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(1): 143-152.
Bimbo AP. 1987. The emergencing marine oil industry. Jurnal American Oils Chemistry Society. 64(5): 706-715
Dari DW, Astawan M, Wulandari N, Suseno SH. 2017. Karakteristik minyak ikan sardin (Sardinella sp.) hasil pemurnian bertingkat. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(3): 456-467.
Diana FM. 2012. Omega-3. Jurnal Kesehatan Masyarakat. 6(2): 113–117.
Diana FM. 2013. Omega-6. Jurnal Kesehatan Masyarakat. 7(1): 26–31.
Estiasih T, Ahmadi KGS, Nisa CF, Kusumastuti F. 2009. Optimasi kondisi pemurnian asam lemak omega-3 dari minyak hasil samping penepungan tuna (Thunnus sp.) dengan kristalisasi urea. Jurnal Teknologi dan Industri Pangan. 20(2): 135-142.
Estiasih T. 2009. Minyak Ikan, Teknologi dan Penerapannya untuk Pangan dan Kesehatan. Yogyakarta (ID): Graha Ilmu.
Feryana IWK, Suseno SH, Nurjanah. 2014. Pemurnian minyak ikan makerel hasil samping penepungan dengan netralisasi alkali. Jurnal Pengolahan Hasil Perikanan Indonesia. 17(3): 207-214.
Handayani SS, Gunawan ER, Kurniawati L, Murniati, Budiarto LH. 2013. Analisis asam lemak omega-3 dari minyak kepala ikan sunglir (Elagatis bipinnulata) melalui esterifikasi enzimatik. Jurnal Natur Indonesia. 15(2): 75-83.
Huli LO, Suseno SH, Santoso J. 2014. Kualitas minyak ikan dari kulit ikan swangi. Jurnal Pengolahan Hasil Perikanan Indonesia. 17(3): 233-242.
Hulu DPC, Suseno SH, Uju. 2017. Peningkatan mutu minyak ikan sardine dengan degumming menggunakan larutan NaCl. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(1): 199-210.
[IFOS] International Fish Oils Standard. 2011. Fish oil purity standards. Http://www.omegavia.com/best-fish-oil-supplement-3/. [5 Februari 2018].
[IUPAC] International Union on Pure and Apllied Chemistry. 1987. Standard methods for the analysis of oils arld fats and derivatives, 7th ed. Paquot C dan Hautfenne A, editor. Oxford (GB): Blackwell Scientific.
Kalogeropoulos N, Tsimidou MZ. 2014. Antioxidants in Greek virgin olive oil. Antioxidants. 3: 387-413.
Kusharto C M, Srimiati M, Tanziha I, Suseno SH. 2015. Efek penambahan vitamin E terhadap stabilitas minyak ikan lele. Jurnal Pengolahan Hasil Perikanan Indonesia. 18(3): 321-328.
Moigradean D, Poina MA, Gogoasa I. 2012. Quality characteristics and oxidative stability of coconut oil during storage. Journal of Agroalimentary Processes and Technologies. 18(4): 272-276.
Montesqrit, Ovianti R. 2013. Pengaruh suhu dan lama penyimpanan terhadap stabilitas minyak ikan dan mikrokapsul minyak ikan. Jurnal Peternakan Indonesia. 15(1): 62-68.
Nascimento VLV, Bermúdez VMS, Oliveira ALL, Kleinberg MN, Ribeiro RTM, Abreu RFA, Carioca JOB. 2015. Characterization of a hydrolyzed oil obtained from fish waste for nutraceutical application. Food Science and Technology. 35(2): 321-325.
Nofiyanti D. 2018. Inventarisasi kualitas minyak ikan komersial (softgel) impor di wilayah DKI Jakarta dan sekitarnya. [skripsi]. Bogor (ID): Institut Pertanian Bogor.
Nurhasanah S, Wulandari N, Munarso SJ, Hariyadi P. 2017. Stabilitas oksidasi lipida terstruktur berbasis minyak kelapa dan minyak kelapa sawit. Buletin Palma. 18(2): 53-62.
Nurhasnawati H, Supriningrum R, Caesariani N. 2015. Penetapan kadar asam lemak bebas dan bilangan peroksida pada minyak goreng yang digunakan pedagang gorengan di Jalan A W Sjahranie Samarinda. Jurnal Ilmiah Manuntung. 1(1): 25-30.
O’Brian RD. 2008. Fats and Oils: Formulating and Processing for Applications Second Edition. USA (US): Taylor & Francis Group LLC.
Pak CS. 2005. Stability and quality of fish oil during typical domestic application. Fisheries Training Progamme, The United University, Iceland.
Ritter JCS, Budge SM, Jovica F. 2012. Quality analysis of commercial fish oil preparations. Journal of the Science of Food and Agriculture. 93: 1935-1939.
Sari RN, Utomo BSB, Basmal J, Kusumawati R. 2015. Pemurnian minyak ikan hasil samping (pre-cooking) industry pengalengan ikan lemuru (Sardinella lemuru). Jurnal Pengolahan Hasil Perikanan Indonesia. 18(3): 276-286.
Sembiring L, Ilza M, Diharmi A. 2018. Karakteristik minyak murni dari lemak perut ikan patin (Pangasius hypophthalmus) dan dipurifikasi dengan bentonite. Jurnal pengolahan Hasil Perikanan Indonesia. 21(3): 549-555.
Suseno SH, Hulu DPC, Bija S, Fitriana N, Ernawati. 2018b. Stability of sardine (Sardinella sp.) oil soft gel through salt solution and citric acid degumming method. Pakistan Journal of Biotechnology. 15(1): 11-14.
Suseno SH, Jacoeb AM, Saryanto, Ernawati. 2017. Effect of various temperatures on stability of refined sardine (Sardinella sp.) oil capsule. World Journal of Fish and Marine Sciences. 9(1): 1-8.
Suseno SH, Jacoeb AM, Yocinta HP, Kamini. 2018a. Kualitas minyak ikan komersial (soft gel) impor di wilayah Jawa Tengah. Jurnal Pengolahan Hasil Perikanan Indonesia. 21(3): 556-564.
Swanson D, Block R, Mousa SA. 2012. Omega-3 Fatty Acids EPA and DHA: Health Benefits Throughtout Life. Advances in Nutrition 3: 1-7
Visentainer JV, Noffs MD, Carvalho PDO, Ameida VVD, Oliveira CCD, Souza NED. 2007. Lipid content and fatty acid composition of 15 marine fish species from the southeast coast of Brazil. Jurnal American Oils Chemistry Society. 84(6) ; 543-547
Zulkifli M, Estiasih T. 2014. Sabun dari distilat asam lemak minyak sawit: kajian pustaka. Jurnal Pangan dan Agroindustri. 2(4): 170-177.
[AOAC] Association of official Analytical Chemist. 2005. Official Method of Analysis of the Association of Official Analytical of Chemist. Virginia (USA): Published by The Association of Analytical Chemist, Inc.
[AOCS] American Oil Chemists' Society. 1997. Official method cd 8-53 peroxide value, cS18-90 p-ansidine value, cg 3-91 recommended practices for assessing oil quality and stabilityIn Official Methods and Recommended Practices of the American Oil Chemists' Society. Urbana (US): AOCS Press.
Albert BB, Derraik JGB, Smith DC, Hofman PL, Tumanav S, Baas SGV, Garg ML, Cutfield WS. 2015. Fish oil supplements in New Zealand are highly oxidised and do not meet label content of n-3 PUFA. Scientific Reports. 5(7982): 1-6.
Arbi B, Ma’ruf WF, Romadhon. 2016. Aktivitas senyawa bioaktif selada laut (Ulva lactuca) sebagai antioksidan pada minyak ikan. Saintek Perikanan. 12(1): 12-18.
Ayyildiz HF, Topkafa M, Kara H, Sherazi STH. 2015. Evaluation of fatty acid composition, tocols profile and oxidative stability of some fully refined edible oils. International Journal of Food Properties. 2064-2076.
Bajaj S, Singla D, Sakhuja N. 2012. Stability testing of pharmaceutical products. Journal of Applied Pharmaceutical Science. 2(3): 129-138.
Benza HI, Munyendo. 2011. A review of progress and challenges in soft gelatin capsules formulations for oral administration. International Journal of Pharmaceutical Sciences Review and Research. 10(1): 20-24.
Bija S, Suseno SH, Uju. 20(1): Pemurnian minyak ikan sardine dengan tahapan degumming dan metralisasi. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(1): 143-152.
Bimbo AP. 1987. The emergencing marine oil industry. Jurnal American Oils Chemistry Society. 64(5): 706-715
Dari DW, Astawan M, Wulandari N, Suseno SH. 2017. Karakteristik minyak ikan sardin (Sardinella sp.) hasil pemurnian bertingkat. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(3): 456-467.
Diana FM. 2012. Omega-3. Jurnal Kesehatan Masyarakat. 6(2): 113–117.
Diana FM. 2013. Omega-6. Jurnal Kesehatan Masyarakat. 7(1): 26–31.
Estiasih T, Ahmadi KGS, Nisa CF, Kusumastuti F. 2009. Optimasi kondisi pemurnian asam lemak omega-3 dari minyak hasil samping penepungan tuna (Thunnus sp.) dengan kristalisasi urea. Jurnal Teknologi dan Industri Pangan. 20(2): 135-142.
Estiasih T. 2009. Minyak Ikan, Teknologi dan Penerapannya untuk Pangan dan Kesehatan. Yogyakarta (ID): Graha Ilmu.
Feryana IWK, Suseno SH, Nurjanah. 2014. Pemurnian minyak ikan makerel hasil samping penepungan dengan netralisasi alkali. Jurnal Pengolahan Hasil Perikanan Indonesia. 17(3): 207-214.
Handayani SS, Gunawan ER, Kurniawati L, Murniati, Budiarto LH. 2013. Analisis asam lemak omega-3 dari minyak kepala ikan sunglir (Elagatis bipinnulata) melalui esterifikasi enzimatik. Jurnal Natur Indonesia. 15(2): 75-83.
Huli LO, Suseno SH, Santoso J. 2014. Kualitas minyak ikan dari kulit ikan swangi. Jurnal Pengolahan Hasil Perikanan Indonesia. 17(3): 233-242.
Hulu DPC, Suseno SH, Uju. 2017. Peningkatan mutu minyak ikan sardine dengan degumming menggunakan larutan NaCl. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(1): 199-210.
[IFOS] International Fish Oils Standard. 2011. Fish oil purity standards. Http://www.omegavia.com/best-fish-oil-supplement-3/. [5 Februari 2018].
[IUPAC] International Union on Pure and Apllied Chemistry. 1987. Standard methods for the analysis of oils arld fats and derivatives, 7th ed. Paquot C dan Hautfenne A, editor. Oxford (GB): Blackwell Scientific.
Kalogeropoulos N, Tsimidou MZ. 2014. Antioxidants in Greek virgin olive oil. Antioxidants. 3: 387-413.
Kusharto C M, Srimiati M, Tanziha I, Suseno SH. 2015. Efek penambahan vitamin E terhadap stabilitas minyak ikan lele. Jurnal Pengolahan Hasil Perikanan Indonesia. 18(3): 321-328.
Moigradean D, Poina MA, Gogoasa I. 2012. Quality characteristics and oxidative stability of coconut oil during storage. Journal of Agroalimentary Processes and Technologies. 18(4): 272-276.
Montesqrit, Ovianti R. 2013. Pengaruh suhu dan lama penyimpanan terhadap stabilitas minyak ikan dan mikrokapsul minyak ikan. Jurnal Peternakan Indonesia. 15(1): 62-68.
Nascimento VLV, Bermúdez VMS, Oliveira ALL, Kleinberg MN, Ribeiro RTM, Abreu RFA, Carioca JOB. 2015. Characterization of a hydrolyzed oil obtained from fish waste for nutraceutical application. Food Science and Technology. 35(2): 321-325.
Nofiyanti D. 2018. Inventarisasi kualitas minyak ikan komersial (softgel) impor di wilayah DKI Jakarta dan sekitarnya. [skripsi]. Bogor (ID): Institut Pertanian Bogor.
Nurhasanah S, Wulandari N, Munarso SJ, Hariyadi P. 2017. Stabilitas oksidasi lipida terstruktur berbasis minyak kelapa dan minyak kelapa sawit. Buletin Palma. 18(2): 53-62.
Nurhasnawati H, Supriningrum R, Caesariani N. 2015. Penetapan kadar asam lemak bebas dan bilangan peroksida pada minyak goreng yang digunakan pedagang gorengan di Jalan A W Sjahranie Samarinda. Jurnal Ilmiah Manuntung. 1(1): 25-30.
O’Brian RD. 2008. Fats and Oils: Formulating and Processing for Applications Second Edition. USA (US): Taylor & Francis Group LLC.
Pak CS. 2005. Stability and quality of fish oil during typical domestic application. Fisheries Training Progamme, The United University, Iceland.
Ritter JCS, Budge SM, Jovica F. 2012. Quality analysis of commercial fish oil preparations. Journal of the Science of Food and Agriculture. 93: 1935-1939.
Sari RN, Utomo BSB, Basmal J, Kusumawati R. 2015. Pemurnian minyak ikan hasil samping (pre-cooking) industry pengalengan ikan lemuru (Sardinella lemuru). Jurnal Pengolahan Hasil Perikanan Indonesia. 18(3): 276-286.
Sembiring L, Ilza M, Diharmi A. 2018. Karakteristik minyak murni dari lemak perut ikan patin (Pangasius hypophthalmus) dan dipurifikasi dengan bentonite. Jurnal pengolahan Hasil Perikanan Indonesia. 21(3): 549-555.
Suseno SH, Hulu DPC, Bija S, Fitriana N, Ernawati. 2018b. Stability of sardine (Sardinella sp.) oil soft gel through salt solution and citric acid degumming method. Pakistan Journal of Biotechnology. 15(1): 11-14.
Suseno SH, Jacoeb AM, Saryanto, Ernawati. 2017. Effect of various temperatures on stability of refined sardine (Sardinella sp.) oil capsule. World Journal of Fish and Marine Sciences. 9(1): 1-8.
Suseno SH, Jacoeb AM, Yocinta HP, Kamini. 2018a. Kualitas minyak ikan komersial (soft gel) impor di wilayah Jawa Tengah. Jurnal Pengolahan Hasil Perikanan Indonesia. 21(3): 556-564.
Swanson D, Block R, Mousa SA. 2012. Omega-3 Fatty Acids EPA and DHA: Health Benefits Throughtout Life. Advances in Nutrition 3: 1-7
Visentainer JV, Noffs MD, Carvalho PDO, Ameida VVD, Oliveira CCD, Souza NED. 2007. Lipid content and fatty acid composition of 15 marine fish species from the southeast coast of Brazil. Jurnal American Oils Chemistry Society. 84(6) ; 543-547
Zulkifli M, Estiasih T. 2014. Sabun dari distilat asam lemak minyak sawit: kajian pustaka. Jurnal Pangan dan Agroindustri. 2(4): 170-177.
Penulis
Heri SusenoS., Mardiono JacoebA., & AbdulatipD. (2019). Stability of Imported Commercial Fish Oils (Soft Gel) in East Java. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(3), 589-600. https://doi.org/10.17844/jphpi.v22i3.29229
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