Ekstraksi Wet Rendering Minyak Ikan Layang (Decapterus macarellus) dengan Suhu Rendah Wet Rendering Extraction of Mackerel Scad (Decapterus macarellus) Oil by Low Temperature
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Accepted
10 December 2020
Published
1 January 2021
Keywords:
-
Decapterus macarellus, extraction, IFOS, oil quality, temperature
Abstract
Mackerel scad (Decapterus macarellus) is a small pelagic fish which their utilization is still limited to salted fish, pindang fish, and smoked fish with low added value. The high content of omega-3 fatty acids makes the fish a potential source of fish oil. The purpose of this study was to determine the quality of the fish oil from mackerel scad and compare to the International Fish Oil Standards (IFOS). The extraction of mackerel scad oil was carried out by wet rendering treatment at temperatures of 40, 50, and 60 oC for 30 minutes, followed by analysis of quality characteristics to determine the best extraction temperature. The best quality characteristics of mackerel scad oil were obtained from the extraction at 60 oC with PV, p-AV, and TOTOX values that met the requirements of IFOS and a yield of 0.9±0.04%
References
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Pramestia SP, Riyanto B, Trilaksani W. 2015. Mikroenkapsulasi minyak ikan kaya asam lemak omega-3 sebagai bahan fortifikasi pada sup krim kepiting instan. Jurnal Pengaolahan Hasil Perikanan Indonesia. 18(2): 162-176.
Richard D, Brien, O. 2008. Third EditionFats and Oil. New York (US): CRC Press.
Rodríguez NR, Diego SM., Beltran S, Jaime I, Sanz MT, Rovira J. 2012. Supercritical fluid extraction of fish by-product: a comparison with other extraction methods. Jurnal of Food Engeenering. 109(2): 238-248.
Scrimgeour C. 2005. Bailey’s Industrial Oil and Fat Products. Shahidi F, editor. Canada (CA): Wiley-Interscience.
Suseno SH, Syari C., Zakiyah ER. 2014. Low temperature and quality of oil from spotted sardinella (Amblygaster sirm) and goldstrip sardinella (Sardinella gibbosa). WJFMS. 6(5): 435-440.
Wanasundara UN. 1996. Marine oil: Stabilization, structural characterization and omega-3 fatty acid concentration. [Disertasi]. Ottawa (CA) : University of New Foundland.
Waterhouse DS, Zhou J, Meskelly GM, Wibisono R, Wadhawa SS. 2011. Stability of encapsulated olive oil in the presence of caffeic acid. Journal Food Chemistry. 126: 1049-1056.
Armstrong D, Browne R. 1994. The analysis of free radicals, lipid peroxides, antioxidant, enzymes, and compounds related to oxidative stress as applied to the clinical chemistry laboratory. Journal of Free Radicals Diagnostic Medicine. 43-56.
[AOAC] Association of Official Analytical Chemist. 2005. Official Method of Analysis of the Association of Official Analytical of Chemist. Virginia (US): Published by The Association of Analytical Chemist, inc.
[AOCS] American Oil Chemists' Society. 1997. Official method cd 8-53 peroxide value, cd18-90 p-ansidine value, cg 3-91 recommended practices for assessing oil quality and stability In Official Methods and Recommended Practices of the American Oil Chemists' Society. Urbana (US): AOCS Pr.
[BSN] Badan Standardisasi Nasional. 2018. Penentuan kadar asam lemak bebas dengan metode titrasi alkalimetri. SNI 8392.1-1018. Jakarta (ID): Badan Standardisasi Nasional.
[BSN] Badan Standardisasi Nasional. 2018. Penentuan bilangan peroksida pada minyak ikan dengan metode titrasi iodometri. SNI 8392.2-1018. Jakarta (ID): Badan Standardisasi Nasional.
Carvajal AK, Slizyte R, Storro I, Aursand M. 2014. Production of high quality fish oil by thermal treatment and enzymatic protein hydrolysis from fresh Norwegian spring spawning herring by-products. Journal of Aquatic Food Product Technology. 1-44.
Castell JD, Sinnhuber RO, Lee DJ, Wales JH. 1972. Essential fatty acid in the diet of rainbow trout (Salmo gairdneri) : physiological symptoms of EFA deficiency. Journal of Nutrition. 102 : 87-92.
Deslianti B, Kurnia A, Muskita WH. 2016. Studi penggunaan tepung ikan layang (Decapterus ruselli) dengan tepung ikan tongkol (Euthynnus afffinis) dalam pakan terhadap kecernaan juvenile udang vaname (Liopenaeus vannamei). Media Akuatika. 1(4): 261-269.
[DJPT] Direktorat Jendral Perikanan Tangkap. 2016. Statistik Perikanan Tangkap d Laut Menurut Wilayah Pengelolaan Perikanan (WPP) 2010-2015. Jakarta (ID): Kementrian Kelautan dan Perikanan Republik Indonesia.
Estiasih T. 2009. Minyak Ikan, Teknologi dan Penerapannya untuk Pangan dan Kesehatan. Yogyakarta(ID): Graha Ilmu.
Guillén MD, Cabo N. 2002. Fourier transform infrared spectra data versus peroxide and anisidin values to determine oxidative stability of edible oils. Journal of Food Chemistry. 77: 503-510.
Hadinoto S, Kolanus JPM. 2017. Evaluasi nilai gizi dan mutu ikan layang (Decapterus sp) presto dengan penambahan asap cair dan ragi. Majalah BIAM. 13(01): 22-30
Hamka E, Rais M. 2016. Penentuan musim penangkapan ikan layang (Decapterus sp.) di Perairan Timur Sulawesi Tenggara. Journal of IPTEKS. 2(6): 1-9.
He K. 2009. Fish, long-chain omega-3 polyunsaturated fatty acids and prevention of cardiovascular disease-eat fish or take fish oil supplement. Journal of Progress in Cardiovascular Disease. 52: 95-144.
Hogan SA,O’riordan ED, O’sullivan. 2003. Microencapsulation and oxidative stability of spray-dried fish oil emulsions. Journal of Microencapsul. 20(5): 675-688.
[IFOS] International Fish Oil Standard. 2014. Fish Oil Purity Standars. [Diakses pada 10 Agustus 2019] Tersedia di :www.Omegavia.com/best.
Imbir E, Onibala H, Pongoh J. 2015. Studi pengeringan ikan layang (Decapterus sp) asin dengan penggunaan alat pengering surya. Jurnal Media Teknologi Hasil Perikanan. 3(1): 13-18.
[IUPAC] International Union on Pure an 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.
Ketaren S. 2012. Pengantar Teknologi Minyak dan Lemak Pangan. Jakarta (ID) : UI Pr.
Kusnandar F. 2010. Kimia Pangan Komponen Makro. Jakarta (ID): Dian Rakyat Pr.
Luthfiah, Genisa J, Metusalach, Abustam E, Sabahannur S, Ramadhan W. 2014. Analysis quality fish oil (Decapterus sp.) containing omega-3 using extraction method (steam and press) and (Bligh and Dyer). Journal of Advances in Environmental Biology. 8(22): 923-929.
Memon NN, Talpur FN, Sherazi STH, Bhanger MI. 2010. Impact of refrigerated storage on quality of oil from freshwater Jarko (Wallago attu) fish. Pakistan Journal Analytical and Environmental Chemistry. 11(2): 37-43.
Metillo EB, Eya AAA. 2014. Fatty acid in six small pelagic fish species and their crustacean prey from the Mindanao Sea, Southern Philippines. Tropical Life Sciences Research Journal. 25(1):105-115.
Nurpratama D. 2019. Pengaruh Chilling terhadap profil asam lemak ikan layang (Decapterus ruselli). [Skripsi]. Bogor (ID): Institut Pertanian Bogor.
Pecha J, Sanek L, Furst T, Kolomaznik K. 2016. A kinetic study of the simultaneous methanolysis and hydrolysis of triglycerides. Chemistry Engineering Journal. 288: 680-688.
Pramestia SP, Riyanto B, Trilaksani W. 2015. Mikroenkapsulasi minyak ikan kaya asam lemak omega-3 sebagai bahan fortifikasi pada sup krim kepiting instan. Jurnal Pengaolahan Hasil Perikanan Indonesia. 18(2): 162-176.
Richard D, Brien, O. 2008. Third EditionFats and Oil. New York (US): CRC Press.
Rodríguez NR, Diego SM., Beltran S, Jaime I, Sanz MT, Rovira J. 2012. Supercritical fluid extraction of fish by-product: a comparison with other extraction methods. Jurnal of Food Engeenering. 109(2): 238-248.
Scrimgeour C. 2005. Bailey’s Industrial Oil and Fat Products. Shahidi F, editor. Canada (CA): Wiley-Interscience.
Suseno SH, Syari C., Zakiyah ER. 2014. Low temperature and quality of oil from spotted sardinella (Amblygaster sirm) and goldstrip sardinella (Sardinella gibbosa). WJFMS. 6(5): 435-440.
Wanasundara UN. 1996. Marine oil: Stabilization, structural characterization and omega-3 fatty acid concentration. [Disertasi]. Ottawa (CA) : University of New Foundland.
Waterhouse DS, Zhou J, Meskelly GM, Wibisono R, Wadhawa SS. 2011. Stability of encapsulated olive oil in the presence of caffeic acid. Journal Food Chemistry. 126: 1049-1056.
Authors
Heri SusenoS., Kamini, & Desi Listiana. (2021). Ekstraksi Wet Rendering Minyak Ikan Layang (Decapterus macarellus) dengan Suhu Rendah: Wet Rendering Extraction of Mackerel Scad (Decapterus macarellus) Oil by Low Temperature. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(3), 495-502. https://doi.org/10.17844/jphpi.v23i3.32629
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