Etil Ester Minyak Ikan Tuna sebagai Bahan Penyediaan Suplemen Omega-3 menggunakan Perlakuan NaOH dan Suhu Ethyl Ester of Tuna Fish Oil as an Ingredient in Providing Omega-3 Supplements using NaOH and Temperature Treatment
Article Sidebar
Accepted
24 June 2022
Published
23 August 2022
Keywords:
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ethyl ester, fish oil, IFOS, oxidation
Abstract
Natural long-chain omega-3 fatty acids play an important nutritional role for human health However, unsaturated fatty acids in the form of triglycerides are susceptible to oxidation, so they need to be modified, among others, by converting them into ethyl esters. Transesterification is influenced by various factors, temperature, stirring speed, ethanol-oil molar ratio and catalyst concentration. The purpose of this study was to determine the effect of NaOH concentration and temperature on the chemical and physical quality of ethyl ester from canned tuna by-product. This study used factorial design with two factor with treatment concentration of NaOH (0.5; 1; 1.5)%, temperature (60, 70 and 80)°C. Total SFA in crude tuna fish oil was 31.59%. The total content of MUFA was 30.34%, while in PUFA was 24.94% with DHA (14.15%) as the dominant fatty acid, while the fatty acid content of EPA was (2.90%). Tuna fish oil was transesterified into selected ethyl esters, treatment with 0.5% NaOH concentration and temperature of 60°C, with yield 93.90% the best oxidation parameters and in accordance with the IFOS (2014) standards, free fatty acids (FFA) 0.63±0.02%, peroxide value (PV) 2.38±0 mEq/kg, p-anisidin value (p-AnV) 2.37±0.44 mEq/kg, total oxidation value (TOTOX) 7.14±0,4 mEq/kg.
References
DAFTAR PUSTAKA
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Aidos I, Schelvus SR, Veldnan MB, Luten J, Padt AVD, Broom RM. 2003. Chemical and sensory evaluation of crude oil extracted from Herring by- product from different processing operations. Journal of Agricultural and Food Chemistry, 50:1897-1903.
Anastopoulos G, Zannikou Y, Stournas S, Kalligeros S. 2009. Transesterification of vegetable oils with ethanol and characterization of the key fuel properties of ethyl esters. Energies. 2:362-376
Adeoti IA, Hawboldt K. 2014. A review of lipid extraction from fish processing by-product for use as a biofuel. Biomass and Bioenergy. 63:330–340. doi:10.1016/j.biombioe.2014.02.011.
Budiadnyani IGA, Estiasih T, Yunianta. 2015. Characteristics and Fatty Acid Profile of Refined Fish Oil from Byproduct of Yellowfin Tuna (Thunnus albacares) Meal Processing. Journal of Life Science and Biomedicine. 5(5): 132-136
Bija S, Suseno SH, Uju U. 2017. Purification of Sardine Fish Oil Through Degumming and Neutralization. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(1):143. doi:10.17844/jphpi.v20i1.16501.
Choe E, Min DB. 2007. Chemistry of deep-fat frying oil. Journal of Food Science. 72(5): 1-10.
Cardoso DC, Luana, Campos de Almeida, Fernanda Naiara; Souza, Gredson Keiff; Asanome, Isabela Yumi; Pereira, Nehemias Curvelo (2018). Synthesis and Optimization of Ethyl Esters from Fish Oil Waste for Biodiesel Production. Renewable Energy, (), S0960148118312734–. doi:10.1016/j.renene.2018.10.081
Dari D, Astawan M, Wulandari N, Suseno SH. 2017. Characteristics of Sardin Fish Oil ( Sardinella sp .) Resulted from Stratified Purification. Jurnal Pengolahan Hasil Perikanan Indonesia. 20 (3):456–467.
Endo J, Arita M. 2016. Cardioprotective mechanism of omega-3 polyunsaturated fatty acids. J Cardiol. 67(1):22–27. doi:10.1016/j.jjcc.2015.08.002.
Estiasih T, Ahmadi K, Nisa FC. 2013. Optimizing conditions for the purification of omega-3 fatty acids from the by-product of tuna canning processing. Adv J Food Sci Technol. 5(5):522–529. doi:10.19026/ajfst.5.3120.
Feryana I, Suseno S, Nurjanah. 2014. Pemurnian Minyak Ikan Makerel Hasil Samping Penepungan Dengan Netralisasi Alkali. Jurnal Pengolahan Hasil Perikanan Indonesia. 17(3):207–214.
I.K. Hong, J.W. Park, S.B. Lee, Optimization of fish-oil-based biodiesel synthesis, J. Ind Eng Chem 19 (2013) 764-768.
Hulu DPC, Suseno SH, Uju. 2017. Peningkatan Mutu Minyak Ikan Sardin dengan Degumming Menggunakan Larutan NaCl. Jurnal Pengolahan Hasil Perikanan Indonesia. 20:199–210.
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Moser BR. 2009. Comparative oxidative stability of fatty acid alkyl esters by accelerated methods. JAOCS, J Am Oil Chem Soc. 86(7):699–706. doi:10.1007/s11746-009-1376-5.
Moreno-Perez, S.; Luna, P.; Señorans, F.J.; Guisan, J.M.; Fernandez-Lorente, G. (2015). Enzymatic synthesis of triacylglycerols of docosahexaenoic acid: Transesterification of its ethyl esters with glycerol. Food Chemistry, 187(), 225–229. doi:10.1016/j.foodchem.2015.04.095
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Suseno SH, Jacoeb AM, Yocinta HP, Kamini. 2018. Kualitas minyak ikan (softgel) di wilayah Jawa Tengah. Jurnal Pengolahan Hasil Perikanan Indonesia. 21(3): 556-564.
Suseno SH, Jacoeb AM, Abdulatip D. 2019. Stabilitas Minyak Ikan Komersial (Soft Gel) Impor di Beberapa Wilayah Jawa Timur. Jurnal Pengolahan Hasil Perikanan Indonesia 22(3):589–600. http://repository.ipb.ac.id/handle/123456789/101029.
Suseno SH, Nurjanah, Jacoeb AM, Saraswati. 2014. Purification of Sardinella sp., oil: Centrifugation and bentonite adsorbent. Adv J Food Sci Technol. 6(1):60–67. doi:10.19026/ajfst.6.3031.
Vasile FE, Judis MA, Mazzobre MF. 2017. Prosopis alba exudate gum as novel excipient for fish oil encapsulation in polyelectrolyte bead system. Carbohydr Polym. 166:309–319. doi:10.1016/j.carbpol.2017.03.004.
Yoshii H, Furuta T, Siga H, Moriyama S, Baba T, Maruyama K, Misawa Y, Hata N, Linko P (2002) Autoxidation kinetic analysis of docosahexaenoic acid ethyl ester and docosahexaenoic tri- glyceride with oxygen sensor. Biosci Biotechnol Biochem 66:749–753
Aidos I, Jacobsen C, Jensen B, Luten JB, van der Padt A, Boom RM, 2002. Volatile oxidation products formed in crude herring oil under accelerated oxidation conditions. Journal Lipid Science Technology 4:148–161
Aidos I, Schelvus SR, Veldnan MB, Luten J, Padt AVD, Broom RM. 2003. Chemical and sensory evaluation of crude oil extracted from Herring by- product from different processing operations. Journal of Agricultural and Food Chemistry, 50:1897-1903.
Anastopoulos G, Zannikou Y, Stournas S, Kalligeros S. 2009. Transesterification of vegetable oils with ethanol and characterization of the key fuel properties of ethyl esters. Energies. 2:362-376
Adeoti IA, Hawboldt K. 2014. A review of lipid extraction from fish processing by-product for use as a biofuel. Biomass and Bioenergy. 63:330–340. doi:10.1016/j.biombioe.2014.02.011.
Budiadnyani IGA, Estiasih T, Yunianta. 2015. Characteristics and Fatty Acid Profile of Refined Fish Oil from Byproduct of Yellowfin Tuna (Thunnus albacares) Meal Processing. Journal of Life Science and Biomedicine. 5(5): 132-136
Bija S, Suseno SH, Uju U. 2017. Purification of Sardine Fish Oil Through Degumming and Neutralization. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(1):143. doi:10.17844/jphpi.v20i1.16501.
Choe E, Min DB. 2007. Chemistry of deep-fat frying oil. Journal of Food Science. 72(5): 1-10.
Cardoso DC, Luana, Campos de Almeida, Fernanda Naiara; Souza, Gredson Keiff; Asanome, Isabela Yumi; Pereira, Nehemias Curvelo (2018). Synthesis and Optimization of Ethyl Esters from Fish Oil Waste for Biodiesel Production. Renewable Energy, (), S0960148118312734–. doi:10.1016/j.renene.2018.10.081
Dari D, Astawan M, Wulandari N, Suseno SH. 2017. Characteristics of Sardin Fish Oil ( Sardinella sp .) Resulted from Stratified Purification. Jurnal Pengolahan Hasil Perikanan Indonesia. 20 (3):456–467.
Endo J, Arita M. 2016. Cardioprotective mechanism of omega-3 polyunsaturated fatty acids. J Cardiol. 67(1):22–27. doi:10.1016/j.jjcc.2015.08.002.
Estiasih T, Ahmadi K, Nisa FC. 2013. Optimizing conditions for the purification of omega-3 fatty acids from the by-product of tuna canning processing. Adv J Food Sci Technol. 5(5):522–529. doi:10.19026/ajfst.5.3120.
Feryana I, Suseno S, Nurjanah. 2014. Pemurnian Minyak Ikan Makerel Hasil Samping Penepungan Dengan Netralisasi Alkali. Jurnal Pengolahan Hasil Perikanan Indonesia. 17(3):207–214.
I.K. Hong, J.W. Park, S.B. Lee, Optimization of fish-oil-based biodiesel synthesis, J. Ind Eng Chem 19 (2013) 764-768.
Hulu DPC, Suseno SH, Uju. 2017. Peningkatan Mutu Minyak Ikan Sardin dengan Degumming Menggunakan Larutan NaCl. Jurnal Pengolahan Hasil Perikanan Indonesia. 20:199–210.
Indra T. Maulana S dan SD. 2014. 104181-ID-none. Jurnal llmu dan Teknologi Kelautan Tropis. 6(1):121–130.
Kiany SBC,. Penha MNC, Mendonça KKM, Louzeiro HC, A.C.S. 443 Vasconcelos, A.P. Maciel, A.G. Souza , F.C. Silva, Optimization of transesterification 444 of castor oil with ethanol using a central composite rotatable design (CCRD), Fuel 89 445 (2010) 1172-1176.
Moser BR. 2009. Comparative oxidative stability of fatty acid alkyl esters by accelerated methods. JAOCS, J Am Oil Chem Soc. 86(7):699–706. doi:10.1007/s11746-009-1376-5.
Moreno-Perez, S.; Luna, P.; Señorans, F.J.; Guisan, J.M.; Fernandez-Lorente, G. (2015). Enzymatic synthesis of triacylglycerols of docosahexaenoic acid: Transesterification of its ethyl esters with glycerol. Food Chemistry, 187(), 225–229. doi:10.1016/j.foodchem.2015.04.095
Ni Wayan Suriani and Alfrits Komansilan 2019. Journal of Physics: Conference Series. 1317 012056
Nazir, N.; Diana, A.; Sayuti, K. Physicochemical and fatty acid profile of fish oil from head of thetuna (Thunnus albacares) extracted from various extraction method. IJASEIT 2017, 7, 709–715.
Suseno SH, Jacoeb AM, Yocinta HP, Kamini. 2018. Kualitas minyak ikan (softgel) di wilayah Jawa Tengah. Jurnal Pengolahan Hasil Perikanan Indonesia. 21(3): 556-564.
Suseno SH, Jacoeb AM, Abdulatip D. 2019. Stabilitas Minyak Ikan Komersial (Soft Gel) Impor di Beberapa Wilayah Jawa Timur. Jurnal Pengolahan Hasil Perikanan Indonesia 22(3):589–600. http://repository.ipb.ac.id/handle/123456789/101029.
Suseno SH, Nurjanah, Jacoeb AM, Saraswati. 2014. Purification of Sardinella sp., oil: Centrifugation and bentonite adsorbent. Adv J Food Sci Technol. 6(1):60–67. doi:10.19026/ajfst.6.3031.
Vasile FE, Judis MA, Mazzobre MF. 2017. Prosopis alba exudate gum as novel excipient for fish oil encapsulation in polyelectrolyte bead system. Carbohydr Polym. 166:309–319. doi:10.1016/j.carbpol.2017.03.004.
Yoshii H, Furuta T, Siga H, Moriyama S, Baba T, Maruyama K, Misawa Y, Hata N, Linko P (2002) Autoxidation kinetic analysis of docosahexaenoic acid ethyl ester and docosahexaenoic tri- glyceride with oxygen sensor. Biosci Biotechnol Biochem 66:749–753
Authors
YuliantoA., Heri SusenoS., & NugrahaR. (2022). Etil Ester Minyak Ikan Tuna sebagai Bahan Penyediaan Suplemen Omega-3 menggunakan Perlakuan NaOH dan Suhu: Ethyl Ester of Tuna Fish Oil as an Ingredient in Providing Omega-3 Supplements using NaOH and Temperature Treatment. Jurnal Pengolahan Hasil Perikanan Indonesia, 25(2), 294-306. https://doi.org/10.17844/jphpi.v25i2.40547
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