Peningkatan volume pemurnian minyak ikan tuna (Thunnus sp.) dari hasil samping pengalengan Increased refining volume of tuna (Thunnus sp.) fish oil from canning by-products
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Accepted
30 January 2023
Published
11 April 2023
Keywords:
-
IFOS, Oxidation, omega-3, volume increase
Abstract
The canned fish industry produces by-products such as low-quality fish oil with non-oil ingredients according to the International Fish Oil Standards (IFOS); therefore, purification must be carried out by neutralization and bleaching using centrifugation to obtain fish oil according to consumer needs. The results of previous research were generally limited to small scales of the quantity and quality of tuna oil, so its application to Micro, Small and Medium Enterprises (MSMEs) cannot be immediately adopted. This study aimed to obtain a tuna fish oil refining process that complied with IFOS standards. This study used a Completely Randomized Design (CRD) with purification volume levels (5, 7.5, and 10 L) by centrifugation at 10,000 rpm for 10 min. The test analysis included the free fatty acid (FFA) content, peroxide value (PV), p-anisidine value (p-Anv), total oxidation number (totox), clarity number, yield number, heavy metal content, and fatty acid profile. The total saturated fatty acid (SFA) content in crude tuna oil was 22.46%. Monounsaturated Fatty Acids (MUFA) accounted for 25.38%, while Polyunsaturated Fatty Acids (PUFA) accounted for 25.01%. PUFA was dominated by DHA (15.57 %), whereas EPA fatty acid content was 3.15%. The best treatment was obtained in the treatment of 10 L purification volume with oxidation parameters namely free fatty acids 0.36±0.05%, peroxide value 6.87±0.09 mEq/kg, p-anisidine value 6.28±0.1 mEq/kg; total oxidation value 20±0.29 mEq/kg, physical parameters for clarity was 91.88±0.04%, with a yield value 87±1.70%.
References
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Pazos, M., Gallardo, J. M., Torres, J. L., & Medina I. (2005). Activity of grape polyphenols as inhibitors of the oxidation of fish oil lipids and frozen fish muscle. Food Chemistry, 92, 547-557.
Raharjo, S. (2008). Protecting the oxidation damage on oil for frying with antioxidants. Foodreview Indonesia, 3(4), 20-22.
Rubio-rodríguez, N., Diego, S. M. De, Beltrán, S., Jaime, I., Sanz, M. T., & Rovira, J. (2012). Supercritical fluid extraction of fish oil from fish by-products: A comparison with other extraction methods. Journal of Food Engineering, 109, 238–248. https:// doi.org/10.1016/j.jfoodeng.2011.10.011
Song, G., Dai, Z., Shen, Q., Peng, X., & Zhang, M. (2018). Analysis of the changes in volatile compound and fatty acid profiles of fish oil in chemical refining process. European Journal of Lipid Science and Technology, 120(2), 1–8. https://doi.org/10.1002/ejlt.201700219
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.
Suseno, S. H., Fitriana, N., Jacoeb, A. M., & Saraswati. (2015). Optimization of sardine oil neutralization process from fish meal industry by-product. Oriental Journal of Chemistry, 31(4), 2507–2514. https://doi.org/10.13005/ojc/310487
Suseno, S. H., Jacoeb, A. M., Yocinta, H. P., & Kamini. (2018). Kualitas minyak ikan komersial (softgel) impor di wilayah Jawa Tengah. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(3), 556–564.
Suseno, S. H., B, I., AM, J., Nurjanah, Kamini, Sadida S, & Izaki AF. (2019, October 3-5). Response surface methodology for optimization of degumming process using NaCl solution at tuna oil purification. [Conference session]. 6th International Confrence On Sustainable Agriculture and Enviroment (ICSAE-6), Konya, Turkey.
Yulianto, A., Heri Suseno, S. H., & Nugraha, R. (2022). Etil ester minyak ikan tuna sebagai bahan penyediaan suplemen omega-3 menggunakan perlakuan NaOH dan suhu. Jurnal Pengolahan Hasil Perikanan Indonesia, 25(2), 294-306. https://doi.org/10.17844/jphpi.v25i2.40547
Aidos, I., Jacobsen, C., Jensen, B., Luten, J. B., van der Padt, A., & Boom, R. M. (2002). Volatile oxidation products formed in crude herring oil under accelerated oxidation conditions. Journal Lipid Science Technology, 4, 148–161.
Apituley, D. A. N., Sormin, R. B. D., & Nanlohy, E. E. E. M. (2020). Karakteristik dan profil asam lemak minyak ikan dari kepala dan tulang ikan tuna (Thunnus albacares). AGRITEKNO: Jurnal Teknologi Pertanian, 9(1), 10–19. https://doi.org/10.30598/jagritekno.2020.9.1.10
Bija, S., Suseno, S. H., & Uju, U. (2017). Purification of sardine fish oil through degumming and neutralization. Jurnal Pengolahan Hasil Perikanan Indonesia, 20(1), 143-152. https://doi.org/10.17844/jphpi.v20i1.16501
Boran, G., Karacam, H., & Boran, M. (2006). Changes in the quality of fish oils due to storage temperature and time. Journal of Food Chemistry. 98(4), 693-698.
Badan Standardisasi Nasional. (2009). SNI 7388:2009 Tentang Batas Maksium Cemaran Mikroba dalam Pangan.
Budiadnyani, I., 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. Biomedicine, 5(55), 132–136.
Dari, D. W., Astawan, M., & Suseno, S. H. (2017). Characteristics of sardin fish oil (Sardinella sp.) resulted from stratified purification. Jurnal Pengolahan Hasil Perikanan Indonesia, 20(3), 456-467. https://doi.org/10.17844/jphpi.v20i3.19766
Estiasih, T., Ahmadi, K., Nisa, F. C., & 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., Ahmadi, K., & Nisa, F. C. (2013). Optimizing conditions for the purification of omega-3 fatty acids from the by-product of tuna canning processing. Advance Journal of Food Science and Technology, 5(5), 522–529. https://doi.org/10.19026/ajfst.5.3120
Feryana, I., Suseno, S. H., & Nurjanah. (2014). Pemurnian minyak ikan makerel hasil samping penepungan dengan netralisasi alkali. Jurnal Pengolahan Hasil Perikanan Indonesia, 17(3), 207–214.
Ghani, A. F. (2014). Purification of sardinian fish oil (Sardinella sp.) using active charcoal and bleaching earth. [Skripsi]. Institut Pertanian Bogor.
International Fish Oil Standard. (2014). Fish Oil Purity Standars.
Kasmiran, B. (2016). Comparison and evaluation of the quality of fish oil and fishmeal extracted from the heads of yellowfin tuna (Thunnus albacares) and albacore tuna (Thunnus alalunga). Nations University Fisheries Training Programme, Iceland [final project]. http://www.unuftp.is/static/fellows/document/britney16prf.pdf
Kementerian Kelautan dan Perikanan. (2021). Produktivitas Perikanan Indonesia.
Ketaren, S. (2012). Pengantar Teknologi Minyak dan Lemak Pangan. PT UI Press.
Kusharto, C. M., Srimiati, M., Tanziha, I., & Suseno, H. S. (2015). Efek penambahan vitamin E terhadap stabilitas minyak ikan lele. Jurnal Pengolahan Hasil Perikanan Indonesia, 18(3), 321–328. https://doi.org/10.17844/jphpi.2015.18.3.321
Moigradean, D., Poina, M. A., & Gogoasa, I. 2012. Quality characteristics and oxidative stability of coconut oil during storage. Journal of Agroalimentary Processes and Technologies.
Mason, R. P., & Sherratt, S. C. R. (2017). Omega-3 fatty acid fish oil dietary supplements contain saturated fats and oxidized lipids that may interfere with their intended biological benefits. Biochemical and Biophysical Research Communications, 483(1), 425–429. https://doi.org/10.1016/j.bbrc.2016.12.127
Pandiangan, M. (2021). Penentuan komposisi asam lemak pada minyak ikan patin. Jurnal Riset Teknologi Pangan dan Hasil Pertanian (RETIPA), 1(2), 76–82. https://doi.org/10.54367/retipa.v1i2.1210
Pakiding, L. M., Sumarni, N. K., & Musafira. (2014). Aktivasi arang tempurung kelapa dengan ZnCl2 dan aplikasinya dalam pengolahan minyak jelantah. Jurnal of Natural Science, 3(1), 47-54.
Pazos, M., Gallardo, J. M., Torres, J. L., & Medina I. (2005). Activity of grape polyphenols as inhibitors of the oxidation of fish oil lipids and frozen fish muscle. Food Chemistry, 92, 547-557.
Raharjo, S. (2008). Protecting the oxidation damage on oil for frying with antioxidants. Foodreview Indonesia, 3(4), 20-22.
Rubio-rodríguez, N., Diego, S. M. De, Beltrán, S., Jaime, I., Sanz, M. T., & Rovira, J. (2012). Supercritical fluid extraction of fish oil from fish by-products: A comparison with other extraction methods. Journal of Food Engineering, 109, 238–248. https:// doi.org/10.1016/j.jfoodeng.2011.10.011
Song, G., Dai, Z., Shen, Q., Peng, X., & Zhang, M. (2018). Analysis of the changes in volatile compound and fatty acid profiles of fish oil in chemical refining process. European Journal of Lipid Science and Technology, 120(2), 1–8. https://doi.org/10.1002/ejlt.201700219
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.
Suseno, S. H., Fitriana, N., Jacoeb, A. M., & Saraswati. (2015). Optimization of sardine oil neutralization process from fish meal industry by-product. Oriental Journal of Chemistry, 31(4), 2507–2514. https://doi.org/10.13005/ojc/310487
Suseno, S. H., Jacoeb, A. M., Yocinta, H. P., & Kamini. (2018). Kualitas minyak ikan komersial (softgel) impor di wilayah Jawa Tengah. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(3), 556–564.
Suseno, S. H., B, I., AM, J., Nurjanah, Kamini, Sadida S, & Izaki AF. (2019, October 3-5). Response surface methodology for optimization of degumming process using NaCl solution at tuna oil purification. [Conference session]. 6th International Confrence On Sustainable Agriculture and Enviroment (ICSAE-6), Konya, Turkey.
Yulianto, A., Heri Suseno, S. H., & Nugraha, R. (2022). Etil ester minyak ikan tuna sebagai bahan penyediaan suplemen omega-3 menggunakan perlakuan NaOH dan suhu. Jurnal Pengolahan Hasil Perikanan Indonesia, 25(2), 294-306. https://doi.org/10.17844/jphpi.v25i2.40547
Authors
AprilliaA. C., SusenoS. H., & IbrahimB. (2023). Peningkatan volume pemurnian minyak ikan tuna (Thunnus sp.) dari hasil samping pengalengan: Increased refining volume of tuna (Thunnus sp.) fish oil from canning by-products. Jurnal Pengolahan Hasil Perikanan Indonesia, 26(1), 39-53. https://doi.org/10.17844/jphpi.v26i1.43786
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