Pemurnian Minyak Ikan Patin menggunakan Magnesol dalam Pembuatan Mayones Purification of Catfish Oil With Addition of Magnesol Adsorbent in Mayonnaise
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catfish oil, magnesol adsorbent, mayonnaise
Abstract
Catfish (Pangasius hypophthalmus) is one of the freshwater fish with high economic value. Smoke catfish processing place produces waste in the form of fish entrails. Abdominal fat is the main component of fish entrails and is a source of fish oil. The high yield of oil encourages its use as a product, such as mayonnaise. This study was aimed at improving the quality of catfish oil and sensory test of quality mayonnaise. The oil was extracted by rendering the abdominal fat at 65°C for 7 h followed up by purification through magnesium silicate (magnesol) at various concentration (1, 2, 3, 4, and 5%) to adsorb the polar compound products of the catfish oil. Result indicate that magnesol at 3% levels significantly reduced the viscosity, free fatty acid content, peroxide values, and thiobarbituric acid value of the treated catfish oil from 61.83 to 37.00 cP, 0.70 to 0.15%, 3.03 to 1.94 meq.O2.kg-1, and 9.58 to 6.79 mg.mal.kg-1. Treatment of mayonnaise with magnesol at 3% levels was observed to be yellow, did not fishy in aroma, rather thick in texture, and had catfish oil flavour. Hedonic tests overall of mayonnaise were rather preferred by panelists.
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