Purifikasi Minyak Mata Tuna Kaya DHA (Thunnus sp.) dengan Variasi Adsorben Purification of Fish Oil Tuna Eyes (Thunnus sp.) Rich-DHA with Various Adsorbents
Article Sidebar
Accepted
30 November 2022
Published
20 December 2022
Keywords:
-
bleaching, fish oil, peroxide value
Abstract
Essential fatty acids, especially omega-3 with a high content of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), have been reported on by-products in various world studies over the last 10 years. On the other hand, the raw material for fish oil omega-3 in Indonesia is generally dominated by imported oil. Uniquely, omega-3 sources can be obtained from by-products of the fisheries processing industry such as tuna eyes. Utilization of the by-products of the tuna processing industry can be a source of renewable raw materials as well as an effort to handle and utilize fishery by-products. However, the quality of fish oil produced from fishery by-products generally does not meet the quality standard, namely the high peroxide value. The peroxide number indicates the occurrence of primary oxidation in fish oil. This study aims to evaluate the effectiveness of various adsorbents concerning previous research to reduce peroxide values in tuna eye oil. This research method uses three types of adsorbents, namely magnesol, bentonite, and zeolite. The results showed that the neutralization treatment of 16°Be followed by bleaching using magnesol was able to reduce the peroxide value from 56.62±7.07 meq/kg to 11.28±0.73 meq/kg, bentonite to 35.21±2.81 meq/kg, and zeolite to 35.65±1.89 meq/kg. Purification of tuna eye oil using magnesol was the best treatment in reducing peroxide value when compared to bentonite and zeolite adsorbents. The effectiveness of the reduction reached 80% in reducing the peroxide value in tuna eye oil.
References
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M Ordialez, K. G., & Braceros Agbon, M. C. E. (2016). Effects of onion (Allium cepa) and lemongrass (Cymbopogon citratus) extracts on lipid oxidation and acceptability of frozen deboned milkfish (Chanos chanos). Journal of Experimental Food Chemistry, 2(2). https://doi.org/10.4172/2472-0542.1000112
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Suseno, S. H., Nurjanah, Jacoeb, A. M., & Saraswati. (2014). Purification of Sardinella sp., oil: Centrifugation and bentonite adsorbent. Advance Journal of Food Science and Technology, 6(1), 60–67. https://doi.org/10.19026/ajfst.6.3031
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American Oil Chemists Society. (1998). Free fatty acids. In: Official methods and recommended practices of the American Oil Chemists Society. Vol. 5a. 5th ed. Champaign (US): AOCS Press.
Association of Official Analytical Chemists. (2000). Official methods of analysis of the association of agricultural chemists, 17th edition. Washington (US): AOAC Int.
Association of Official Analytical Chemist. (2005). Official method of analysis of the Association of Official Analytical Chemists. Virginia (US): The AOAC Inc.
American Oil Chemists Society. 1997. Official methods and recommended practices of AOCS International. Illinois (US): AOCS Press.
Asadpour-Ousalou, Y. A. (2015). Modified extraction method for determination of fatty acids from tuna’s eye in Iranian coasts of Persian gulf and Oman sea. Iranica Journal of Energy and Environment, 6(1), 72–76. https://doi.org/10.5829/idosi.ijee.2015.06.01.12
Ayu, D. F., Tri, A., Sihombing, E., & Diharmi, A. (2022). Purification of catfish oil with addition of magnesol adsorbent in mayonnaise. Jurnal Pengolahan Hasil Perikanan Indonesia, 25, 143–151. http://dx.doi.org/ 10.17844/jphpi.v25i1.37998
Bija, S., Suseno, S. H., & Uju. (2017). Pemurnian minyak ikan sardin dengan tahapan degumming dan netralisasi. Jurnal Pengolahan Hasil Perikanan Indonesia, 20(1), 143–152.
Badan Standardisasi Nasional. (1992). Cara uji makanan dan minuman. SNI-01-2891-1992. Badan Standardisasi Nasional.
Budiadnyani, I. G. A., Harsanto, S., & Ismail, E. G. (2020). Characteristics of fish oil produced through madidihang fishmeal industry waste treatment (Thunnus albacares) using adsorbents. Russian Journal of Agricultural and Socio-Economic Sciences, 3(99), 69–76. https://doi.org/10.18551/rjoas.2020-03.08
Codex Alimentarius Commission. (2017). Standard for fish oils CODEX STAN 329-2017. CODEX (ITA): Roma.
Clodoveo, M. L., & Hachicha Hbaieb, R. (2013). Beyond the traditional virgin olive oil extraction systems: Searching innovative and sustainable plant engineering solutions. Food Research International, 54(2), 1926–1933. https://doi.org/10.1016/j.foodres.2013.06.014
Donnarumma, D., Tella, L. R., Vento, F., Salerno, G. M. T., Micalizzi, G., Rigano, F., & Mondella, L. (2021). Evaluation of the level of toxic contaminants and essential molecules in the context of the re-use of tuna fishery industry by-products. Food Analytical Methods, 14, 2161–2174. https://doi.org/10.1016/j.cub.2013.10.012
Das, J., Chakraborty, D., Das, S., Bhattacharjee, S. C., & Das, P. K. (2016). Physicochemical parameters and heavy metal content in soybean oil from Bangladesh. In Pakistan Journal of Nutrition, 15(6), 565–571. https://doi.org/10.3923/pjn.2016.565.571
Digoarachchi, D. A. S. U., Walpita, C. N., & Sandamali, J. D. (2022). Determination of geographical and seasonal variations of heavy metals in swordfish (Xiphias gladius) and yellowfin tuna (Thunnus albacares). International Journal of Current Science Research and Review, 05(07). https://doi.org/10.47191/ijcsrr/V5-i7-03
Farssi, M., Gharby, S., Mamouni, R., Harhar, H., Kartah, B. E., & Laknifli, A. (2018). Effect of temperature on the quality of refined fish co-product oil during bleaching. Moroccan Journal of Chemistry, 6(4), 601–614. https://doi.org/10.48317/IMIST.PRSM/morjchem-v6i4.13927
Fereidoon, S., & Ying, Z. (2010). Lipid oxidation and improving the oxidative stability. Chemical Society Reviews, 39(11), 4067–4079. https://doi.org/10.1039/b922183m
Gharby, S., Harhar, H., Matthäus, B., Bouzoubaa, Z., & Charrouf, Z. (2016). The chemical parameters and oxidative resistance to heat treatment of refined and extra virgin Moroccan picholine olive oil. Journal of Taibah University for Science, 10(1), 100–106. https://doi.org/10.1016/j.jtusci.2015.05.004
Budiadnyani, A. G. I., Estiasih, T., & Yunianti. (2015). Characteristics and fatty acid profile of refined fish oil from by-product of yellowfin tuna (Thunnus albacares) meal processing. Journal of Life Science and Biomedicine, 5(55), 132–136.
Honold, P. J., Nouard, M. L., & Jacobsen, C. (2016). Fish oil extracted from fish-fillet by-products is weakly linked to the extraction temperatures but strongly linked to the omega-3 content of the raw material. European Journal of Lipid Science and Technology, 118(6), 874–884. https://doi.org/10.1002/ejlt.201500343
Hulu, D., Suseno, S., & Uju. (2017). Improving the quality of sardine fish oil by degumming using sodium chloride solution. Jurnal Pengolahan Hasil Perikanan Indonesia, 20, 199–210.
Huriyah, S. B., Setyaningsih, I., & Trilaksani, W. (2019). Formulasi tablet suplemen Spirulina yang diperkaya dengan virgin fish oil mata tuna (Thunnus sp.). Jurnal Pascapanen Dan Bioteknologi Kelautan Dan Perikanan, 14(2), 117. https://doi.org/10.15578/jpbkp.v14i2.606
International Union of Pure and Applied Chemistry. 1987. Standard methods for the analysis of oils arld fats and derivatives, 7th. Paquot C dan Hautfenne A (ed). Oxford (UK): Blackwell Scientific.
Islam, M., Mahmud, N., Nawas, T., Fang, Y., & Xia, W. (2018). Health benefits and spray drying microencapsulation process of fish oil (Omega-3). American Journal of Food Science and Nutrition Research, 5(2), 29–42. http://www.openscienceonline.com/journal/archive2?journalId=744&paperId=4299
Kop, A., Gamsız, K., Korkut, A. Y., & Saygı, H. (2019). The effects of different storage temperatures and durations on peroxide values of fish feed ingredients. Turkish Journal of Agriculture-Food Science and Technology, 7, 43–49.
M Ordialez, K. G., & Braceros Agbon, M. C. E. (2016). Effects of onion (Allium cepa) and lemongrass (Cymbopogon citratus) extracts on lipid oxidation and acceptability of frozen deboned milkfish (Chanos chanos). Journal of Experimental Food Chemistry, 2(2). https://doi.org/10.4172/2472-0542.1000112
Miyashita, K. (2019). Prevention of fish oil oxidation. Journal of Oleo Science, 68(1), 1–11. https://doi.org/10.5650/jos.ess18144
Mutamimah, D., Ibrahim, B., & Trilaksani, W. (2018). Antioxidant activity if protein hydrolysate produced from tuna eye (Thunnus sp.) by enzymatic hydrolysis. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(3), 522. https://doi.org/10.17844/jphpi.v21i3.24736
Özyurt, G., Şimşek, A., Etyemez, M., & Polat, A. (2013). Fatty acid composition and oxidative stability of fish oil products in turkish retail market. Journal of Aquatic Food Product Technology, 22(3), 322–329. https://doi.org/10.1080/10498850.2011.644882
Palanisamy, U. D., Sivanathan, M., Radhakrishnan, A. K., Haleagrahara, N., Subramaniam, T., & Chiew, G. S. (2011). An effective Ostrich oil bleaching technique using peroxide value as an indicator. Molecules, 16(7), 5709–5719. https://doi.org/10.3390/molecules16075709
Renuka, V, Anandan, R., Suseela, M., Ravishankar, C. N., & Sivaraman, G. K. (2016). Fatty acid profile of yellowfin tuna eye (Thunnus albacares) and oil sardine muscle (Sardinella longiceps). Fishery Technology, 53(2), 151–154.
Renuka, Vijayakumar, Zynudheen, A. A., Panda, S. K., & Ravishankar, C. N. R. (2017). Studies on chemical composition of yellowfin tuna (Thunnus albacares, Bonnaterre, 1788) eye. Journal of Food Science and Technology, 54(6), 1742–1745. https://doi.org/10.1007/s13197-017-2539-2
Rubio-Rodríguez, N., Beltrán, S., Jaime, I., de Diego, S. M., Sanz, M. T., & Carballido, J. R. (2010). Production of omega-3 polyunsaturated fatty acid concentrates: A review. Innovative Food Science and Emerging Technologies, 11(1), 1–12. https://doi.org/10.1016/j.ifset.2009.10.006
Rundblad, A., Holven, K. B., Bruheim, I., Myhrstad, M. C., & Ulven, S. M. (2018). Effects of fish and krill oil on gene expression in peripheral blood mononuclear cells and circulating markers of inflammation: a randomised controlled trial. Journal of Nutritional Science. https://doi.org/10.1017/jns.2018.2
Saini, R. K., Prasad, P., Sreedhar, R. V., Naidu, K. A., Shang, X., & Keum, Y. S. (2021). Omega−3 polyunsaturated fatty acids (PUFAs): Emerging plant and microbial sources, oxidative stability, bioavailability, and health benefits—A review. Antioxidants, 10(10). https://doi.org/10.3390/antiox10101627
Santos, R., Pabon, A., Silva, W., Silva, H., & Pinho, M. (2020). Population structure and movement patterns of blackbelly rosefish in the NE Atlantic Ocean (Azores archipelago). Fisheries Oceanography, 29(3), 227–237. https://doi.org/10.1111/fog.12466
Simat, V., Vlahovic, J., Soldo, B., Skroza, D., & Ljubenkov, I. (2019). Production and refinement of omega-3 rich oils from processing by-products of farmed fish species. Foods, 16(8), 125. https://doi.org/10.3390/foods8040125
Soldo, B., Šimat, V., Vlahović, J., Skroza, D., Ljubenkov, I., & Generalić Mekinić, I. (2019). high quality oil extracted from sardine by-products as an alternative to whole sardines: Production and refining. European Journal of Lipid Science and Technology, 121(7), 1–10. https://doi.org/10.1002/ejlt.201800513
Srimiati, M., Kusharto, C. M., Tanziha, I., & Suseno, S. H. (2015). Effect of different bleaching temperatures on the quality of refined catfish (Clarias gariepinus) Oil. Procedia Food Science, 3, 223–230. https://doi.org/10.1016/j.profoo.2015.01.025
Suseno, S. H., Kamini., Jacoeb, A. M., Suptijah, P., Fitriana, N., & Ruspatti, P. N. (2017). Improving the quality of fish oil from fat viscera of striped catfish (Pangasius hypopthalmus) processing by-product with neutralization and bleaching. Advance Journal of Food Science and Technology, 13(6), 218–223. https://doi.org/10.19026/ajfst.13.5159
Suseno, S. H., Nurjanah, Jacoeb, A. M., & Saraswati. (2014). Purification of Sardinella sp., oil: Centrifugation and bentonite adsorbent. Advance Journal of Food Science and Technology, 6(1), 60–67. https://doi.org/10.19026/ajfst.6.3031
Tandewi, S. A. M. S., & Hambali, E. (2021). Refining of fish oil from fish meal processing by-product using zeolite and bleaching earth. IOP Conference Series: Earth and Environmental Science, 1034(1), 012050. https://doi.org/10.1088/1755-1315/1034/1/012050
Trebatická, J., Dukát, A., Ďuračková, Z., & Muchová, J. (2017). Cardiovascular diseases, depression disorders and potential effects of omega-3 fatty acids. Physiological Research, 66(3), 363–382. https://doi.org/10.33549/physiolres.933430
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Authors
NurW. O. N. A. L. D., TrilaksaniW., & RamadhanW. (2022). Purifikasi Minyak Mata Tuna Kaya DHA (Thunnus sp.) dengan Variasi Adsorben : Purification of Fish Oil Tuna Eyes (Thunnus sp.) Rich-DHA with Various Adsorbents. Jurnal Pengolahan Hasil Perikanan Indonesia, 25(3), 428-440. https://doi.org/10.17844/jphpi.v25i3.42794
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