scholarly journals Ekstraksi dan karakterisasi minyak dari kulit ikan patin (Pangasius hypophthalmus)

DEPIK ◽  
2014 ◽  
Vol 3 (3) ◽  
Author(s):  
Nurjanah . ◽  
Sugeng Heri Suseno ◽  
Titot Bagus Arifianto
Keyword(s):  
Fish Oil ◽  
Waste Product ◽  
Acid Value ◽  
Analysis Data ◽  
Quality Analysis ◽  
Extraction Temperature ◽  
Omega 3 ◽  
Total Oxidation ◽  
Waste Products

Catfish is playing an important role in aquaculture production; it is one of the primary commodities of inlandfisheries industry. Catfish meat has a yield of 49% and resulted in 51% of waste products. Thus catfish waste product has potency as source of fish oil which riches of omega-3. The Purpose of this study was to evaluate the suitable extaction method to obtain the high quality of fish oil from catfish skin. Based on the oxidative quality analysis data obtained extraction temperature of 60°C gives the best quality of fish oil with parameters such as peroxide value, free fatty acid, p-anisidine value, acid value and total oxidation of 38 meq/kg, 0.45%, 107,5 meq/kg, 895 mg KOH/kg and 187.5, respectively. The best yield was 18.75% which was obtained at extraction temperature of 75 °C. It was concluded that best extraction at 60°C, for 30 minutes, with solvent and sample ratio 1:1.

scholarly journals PERBEDAAN SUHU PENGOLAHAN DENGAN METODE STEAM JACKETED SEDERHANA TERHADAP MUTU MINYAK DARI LIMBAH KEPALA IKAN MACKEREL Different Processing Temperatures of Simple Steam Jacketed Method toward Quality of Crude Fish Oil from Head Wasteof Mackerel

2016 ◽  
Vol 11 (2) ◽  
pp. 78
Author(s):  
Rukmana Rahayu Lestari ◽  
Ratna Ibrahim ◽  
Putut Har Riyadi
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Fish Oil ◽  
Iodine Value ◽  
Peroxide Value ◽  
Acid Value ◽  
Omega 3 ◽  
Oil Processing ◽  
Omega 6

ABSTRAK   Proses pengolahan minyak ikan kasar dengan metode steam jacketed di salah satu perusahaan pengolahan hasil perikanan menggunakan bahan baku campuran limbah padat pengalengan ikan Mackerel dengan suhu yang tinggi 90-100 °C menghasilkan produk yang belum memenuhi persyaratan mutu minyak ikan secara nasional. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan suhu pengolahan minyak ikan kasar ≤ 85 °C dari kepala ikan Mackerel tanpa insang dengan metode steam jacketed sederhana terhadap mutu produknya serta untuk mengetahui suhu dan lama waktu pengolahan yang menghasilkan minyak ikan kasar yang memenuhi persyaratan mutu secara nasional maupun internasional. Materi penelitian berupa kepala ikan Mackerel tanpa insang. Penelitian dilakukan dengan metode eksperimental laboratoris. Percobaan dirancang dengan Rancangan Percobaan Kelompok dengan perlakuan suhu berbeda (85 °C, 75 °C, dan 65 °C). Masing-masing perlakuan diulang tiga kali. Variabel mutu yang diamati adalah asam lemak bebas, bilangan peroksida, bilangan iod, kadar air, rendemen dan nilai sensori, serta uji profil asam lemak untuk produk yang terbaik. Data dianalisis menggunakan ANOVA dan perbedaan diantara perlakuan diuji dengan Uji Tukey. Hasil penelitian menunjukkan bahwa perbedaan suhu pengolahan minyak ikan kasar dari kepala ikan Mackerel tanpa insang dengan metode steam jacketed sederhana memberikan pengaruh berbeda nyata terhadap nilai asam lemak bebas, bilangan peroksida, bilangan iod, dan rendemen, tetapi tidak menyebabkan perbedaan nyata terhadap nilai sensori. Mutu produk terbaik yaitu produk yang diolah pada suhu 65 °C selama 20 menit, produk tersebut mengandung asam lemak omega-3 dan omega-6.   Kata kunci: Kepala ikan Mackerel, Minyak ikan kasar, Steam jacketed sederhana     ABSTRACT  The process of crude fish oil processing using the steam jacketed method in a fish product processing company which uses the raw material of solid mixed waste of canned Mackerel at 90-100 °C result in the products which have not fulfilled the requirement of national fish oil quality. The purpose of this research is to figure out the effect of processing temperature difference in the processing of crude fish oil below or at 85 °C from gill-less Mackerel fish head using the simple steam jacketed method on the quality of the processing products. This research is also intended to figure out the temperature and duration for the processing which produces the crude fish oil to fulfill both national and international quality standard.The research materials were gill-less Mackerel fish heads. The research was conducted using laboratory experimental method. The experiments were designed into Randomized Block Design with difference temperatures (85 °C, 75 °C, and 65 °C). Each of the temperature treatments was made in triplicate. The quality variables to be observed were free fatty acid value, peroxide value, iodine value, moisture content, yield and sensory value. The quality variables which made the best treatment was then tested using the fatty acid profile test for the best crude fish oil product. The data obtained were analyzed using ANOVA, and the difference among the treatments were tested using HSD test.The research result showed that the temperature difference in crude fish oil processing from gill-less Mackerel fish heads using the simple steam jacketed method gave significantly different effect on free fatty acid value, peroxide value, iodine value, and yield. However, did not give significantly different effect on sensory value. The best product quality was obtained from the product which was processed at 65 °C for 20 minutes, the product contains fatty acid omega-3 and omega-6. Keywords: Crude fish oil, Mackerel fish head, Simple steam jacketed method

scholarly journals Quality of Comercial Import Fish Oil (Softgel) in Central Java

2018 ◽  
Vol 21 (3) ◽  
pp. 556
Author(s):  
Sugeng Heri Suseno ◽  
Agoes Mardiono Jacoeb ◽  
Hanani Putri Yocinta ◽  
Kamini Kamini
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Free Fatty Acids ◽  
Omega 3 ◽  
Total Oxidation ◽  
Commercial Fish ◽  
Anisidine Value ◽  
Central Java ◽  
Peroxide Values

Fish oil is a source of omega-3s, specifically EPA (Eicosapentaenoic acid) and DHA (Docosahexaenoic acid). These fatty acids play an important role for human health. Commercial fish oil production is increasing, but most of the products do not meet IFOS standards. This is a challenge for producers to produce standardized fish oil. The aim of this research was to identify and determining quality of softgel commercial fish oil in Central Java areas based on International Fish Oil Standards (IFOS). The method used was the treatment of differences in the area of origin of commercial fish oil purchases followed by testing the peroxide value, anisidine value, and total oxidation, fatty acid profile, and analysis of free fatty acids. The results showed that the percentage of free fatty acids, peroxide values, anisidine values, and total oxidation values that met IFOS standards were 37 % (3 of 8 samples), 17 % (1 of 8 samples), 83 % (7 of 8 samples) and 50 % (4 out of 8 samples). The best fish oil that fulfil all IFOS parameters has been the sample fish oil E from Tegal. Fish oil D from Tegal has the highest content of omega-3, EPA, and DHA, with values<br />of 83.65%, 56.57%, and 26.74% respectively.

scholarly journals DETERMINATION OF EXTRACTION TEMPERATURE AND PERIOD OF FISH OIL FROM TILAPIA (OREOCHROMIS NILOTICUS) BY PRODUCT USING WET RENDERING METHOD

2015 ◽  
Vol 2 (1) ◽  
pp. 125 ◽  
Author(s):  
Sugeng Heri Suseno ◽  
N Nurjanah ◽  
Y Yoshiara ◽  
S Saraswati
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Fish Oil ◽  
Acid Composition ◽  
Oreochromis Niloticus ◽  
Acid Value ◽  
Composition Analysis ◽  
Extraction Temperature ◽  
Optimum Temperature ◽  
Total Oxidation

Tilapia is a farmed commodity of freshwater fish that can be processed into refined products, e.g. the tilapia fillets. The arising problem in the utilization of tilapia into processed products is its residual waste. The purpose of study is to obtain fish oil from tilapia by-products by wet rendering extraction; to characterize fish oil; to determine the optimum temperature and period of wet rendering extraction; and to determine the fatty acid composition of fish oil. Extraction temperatures were varied i.e. 25, 50, 70, and 90 °C. Extraction periods observed were 15, 25, 35, and 45 min. Quality parameters to evaluate the performance of fish oil were free fatty acid, acid value, peroxide, p-anisidine, total oxidation, and fatty acid composition analysis. The optimum temperature and period of wet rendering extraction were 70 °C for 35 minutes, with the highest yield of 6.44%. Fish oil yield which was obtained using Bligh and Dyer method was 8.12%. Fish oil extracted from wet rendering method contained 1.15% of EPA and 1.03% of DHA. Keywords: by-product of tilapia (Oreochromis niloticus), extraction, fish oil, temperature, time 

scholarly journals Combination of Sardine and Shark Oil High Content of Omega-3 and Squalene

2017 ◽  
Vol 20 (1) ◽  
pp. 45
Author(s):  
Muhamad Musbah ◽  
Sugeng Heri Suseno ◽  
Uju Uju
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Omega 3 ◽  
High Concentration ◽  
Total Oxidation ◽  
Sardine Oil ◽  
Fatty Acids Profile ◽  
Fatty Acids Analysis ◽  
Oxidation Parameters

Sardine oil contain high concentration of  EPA but low of  DHA while shark is reverse. Shark oil  high contain of DHA and squalene but low EPA. This research aim to fortify the quality of  fish oil withomega-3 and squalen and improve the quality of fish oil. The combination of fish oil (sardine:shark) 1: 1, 1: 2, 1: 3, 1: 4, 2: 1, 3: 1 and 4:1 showed significant results on peroxide, anisidine, and total oxidation value, however free fatty acids analysis did not show the influence to the content value.  The best oxidation parameters value werefound (sardine: shark) (1:4) with peroxide was 5.44±0.06 mEq/kg, anisidine was 8.3±0.72 mEq/kg and total oxidation was 19.27±0.7mEq/kg. Fatty acids profile between  sardines and shark oil containedvarious SFA, MUFA and PUFA. Sardine oil which was added more to combination ratio will increase omega-3. Sample 1:4 had 43.16% squalene.

scholarly journals Improving the Quality of Sardine Fish Oil by Degumming Using Sodium Cholride Solution

2017 ◽  
Vol 20 (1) ◽  
pp. 199
Author(s):  
Dian Prima Christiani Hulu ◽  
Sugeng Heri Suseno ◽  
Uju Uju
Keyword(s):  
Fatty Acid ◽  
Sodium Chloride ◽  
Fish Oil ◽  
Chloride Solution ◽  
Sodium Chloride Solution ◽  
Total Oxidation ◽  
Long Time ◽  
Degumming Process ◽  
Alkali Neutralization

The quality of fish oil is determined by some parameters such as primary and secondary grade oxidation, fatty acid profile and physical qualities which include viscosity, density, color and clarity. Sardine fish oil by-products of fish meal processing can be a source of polyunsaturated fatty acids (PUFAs), particularly<br />eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Degumming is one of steps that can be carried out to improve the quality of sardine fish oil. The processing will help to reduce oxidation and eliminate the impurity of the oil that influence the quality of fish oil. The purpose of this study was to determine the effect of sodium chloride solution degumming on the quality of sardine fish oil to fulfill International Fish Oil Standard (IFOS). Fish oil purification was done by degumming of 5% H2O,  followed<br />by sodium chloride solution with ratio of fish oil and sodium chloride solution were 1:1; 1:3, and 1:5. The sodium chloride solution concentrations of 5% and 8% for 20, 30 and 40 minutes. The next steps after degumming process were followed by alkali neutralization and bleached by absorbent. The best treatment<br />was at  concentration of 5%  sodium chloride solution, ratio fish oil with sodium chloride solution 1:1 on a long time degumming processed 20 minutes. The best quality of fish oil, according to IFOS, was resulted from the treatments combination of free fatty acid 0.21±0.00%, peroxide value 0.43±0.06 mEq/kg, anisidin <br />value 2.22±0.04 mEq/kg and total oxidation 3.11±0.14  mEq/kg.<br /><br />

scholarly journals Impact of modified industrial wet pressing on the quantity and quality of Nile perch oil extracted from the viscera.

2019 ◽  
Author(s):  
DENNIS OTIENO ◽  
Nyaboke Hilda ◽  
Cyprian Odoli ◽  
Nyamweya Chrispine ◽  
Christopher Aura
Keyword(s):  
Fish Oil ◽  
Oil Quality ◽  
Maximum Yield ◽  
Extraction Process ◽  
Effect Of Temperature ◽  
Nile Perch ◽  
Omega 3 ◽  
Pressing Method ◽  
Wet Pressing

Global fish oil production is between 1 to 1.25 million tones and primarily exploiting fatty fish such as menhaden, herring, pilchards, anchovy, and sardine among others. The main producing countries include Japan, USA, Chile and Peru. Yet, fish oil from developing countries end up as bio waste since only the flesh is utilized. This paper discusses a simple approach for utilizing the fish bio waste to produce oil andhow the oil quality and quantityis impacted by the extraction process. The visceral organs were collected from fish filleting factory and markets in Kisumu town and oil extracted by modified wet pressing method adopted from Blight and Dyer (1959). The effect of temperature and serial washing on the oil quality and quantity was assessed from extraction temperatures at800C, 900C, 950C and 970C, while employing three serial washing using distilled water and pineapple juice. The quality of the oil produced was then determined based on the proportion of omega -3, vitamin A and E, peroxide value, iodine value and free fatty acids. Statistical analysis was conducted using R-data analysis software at P&lt;0.05 and ANOVA to determine significance. Results indicate that maximum extraction efficiency was achieved at 800C for 30 minutes where 157.66g of oil was extracted, when compared to 156.56g at 90ºC,156.49g at 95ºC,155.84g at 97ºC from a tissues of 171.25gin each case. It was concluded that the temperature manipulation procedures as per this study was reliable to produce maximum yield and can be adopted by oil producing plants. The study targets to utilize fish-biowaste which is dumped in aquatic systems that depletes dissolved oxygen levels in such ecosystems.

scholarly journals THE EFFECTS OF ADSORBENT MATERIALS ON THE LIPID QUALITY OF LEMURU FISH OIL AND THE ENRICHMENT OF OMEGA-3 USING LIPASE

2021 ◽  
Vol 32 (1) ◽  
pp. 16-26
Author(s):  
Raden Tina Rosmalina ◽  
◽  
Wawan Kosasih ◽  
Sri Priatni ◽  
Keyword(s):  
Activated Carbon ◽  
Fish Oil ◽  
Essential Fatty Acids ◽  
Acid Methyl Ester ◽  
Enzymatic Reactions ◽  
Omega 3 ◽  
Java Sea ◽  
Docosa Hexaenoic Acid ◽  
Adsorbent Materials

Sardinella (lemuru) is a genus of fish that is widespread in the East Java Sea region, especially in Muncar, Banyuwangi in East Java Province, Indonesia. Marine fishes are rich in essential fatty acids, including omega-3. This study aims to improve the quality of lemuru fish oil through the use of adsorbent materials such as bentonite and activated carbon. The sample was analyzed to determine its free fatty acid (FFA) content and peroxide value (PV) using the titrimetric method. The clarity of the oil was determined using the spectrophotometric method (λ 440 nm). The omega 3 content from the fish oil sample was then enriched through enzymatic reactions using lipase. Enzymatic reactions were carried out for 5, 10, 15, 20, 35, and 47 hours with a lipase concentration of 500, 1000, 1500, and 2000 units respectively. The omega-3 content of the fish oil products was analyzed using the GC-FID method. The results show that the addition of 3% activated carbon and bentonite in the fish oil reduced the FFA and PV results. Moreover, the absorbance value at λ 440 nm was also reduced from 0.883 to 0.559. The highest content of omega-3 was obtained through hydrolysis with lipase at a concentration of 1000 units for 35 hours with alpha-methyl linolenate (ALA), methyl all-cis-5,8,11,14,17-eicosapentanoate (EPA) and cis-4,7,10,13,16,19-docosa-hexaenoic acid methyl ester (DHA) at 0.78, 1.06, and 0.29% respectively.

scholarly journals Effect of Diabetes and omega-3 Polyunsaturated Fatty Acids on the Quality of the Uterus in Mice (P09-007-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Lidia Passinho Paz Pontes, Sr. ◽  
Nayala Meireles Teixeira ◽  
Luciana Caperuto ◽  
Fabiola Paula Lopes ◽  
Weber Feitosa ◽  
...  
Keyword(s):  
Fish Oil ◽  
Technological Development ◽  
Endometrial Thickness ◽  
Embryo Implantation ◽  
Dietary Supplementation ◽  
Mass Gain ◽  
Standard Diet ◽  
National Council ◽  
Omega 3

Abstract Objectives To evaluate the effect of diabetes and dietary supplementation with fish oil, rich in ω-3 PUFA, on the quality of the uterus in female C57Bl/6J mice. Methods Forty female C57bl/6J mice with eight-week old were divided into four experimental groups: control (C), control treated with fish oil (CF), diabetic (D) and diabetic treated with fish oil (DF). Groups C and CF were fed a standard diet and the diabetic groups D and DF received a hyperlipidic diet. CF and DF groups received 3.5g/kg of fish oil 3 times a week for 10 weeks. At the end of the fourth feeding week, groups D and DF received streptozotocin (40mg/kg/day) for 5 consecutive days, and after one week another streptozotocin dose (100 mg/kg) was injected. The animals were submitted to the glucose and insulin tolerance tests and after were mated and the uterus collected 3,5 days after mating. Body mass gain, energy, food and water intake, serum levels of triglycerides and total cholesterol (TC), insulinemia, protein expression of proteins related to apoptosis, reticulum stress and autophagy, and uterine tissue histology were analyzed. Results The diabetic animals had increased fasting glucose, insulin resistance, glucose intolerance, reduced serologic levels of insulin, reduction of food consumption without alteration in energy consumption and increase of water consumption and TC. In the diabetic animals, there was also a reduction of activated caspase-3, LC3A/B, ubiquitin and endometrial and uterus areas. Treatment with fish oil improved insulin sensitivity, increased levels of these proteins and the areas of the endometrium and uterus. These data suggest that the decrease in the proteins related to apoptosis, autophagy and protein degradation in the uterus of diabetic animals may be one of the mechanisms by which DM decreases the endometrial thickness and consequently the success of the embryo implantation and additionally that the fish oil treatment can improve these parameters. Conclusions Dietary supplementation with ω-3 PUFA may improve uterine quality and probably also female fertility, compromised in diabetic animals. Funding Sources Foundation for Research Support of the State of São Paulo (FAPESP); National Council for Scientific and Technological Development (CNPQ); Coordination of Improvement of Higher Level Personnel (CAPES).

scholarly journals The application of autochthonous potential of probiotic lactobacillus plantarum 564 in fish oil fortified yoghurt production

2014 ◽  
Vol 66 (1) ◽  
pp. 15-22 ◽  
Author(s):  
Zorica Radulovic ◽  
Dusanka Paunovic ◽  
Milica Petrusic ◽  
N. Mirkovic ◽  
Jelena Miocinovic ◽  
...  
Keyword(s):  
Fish Oil ◽  
Lactobacillus Plantarum ◽  
Sensory Evaluation ◽  
Sensory Quality ◽  
Dairy Product ◽  
Sensory Properties ◽  
Lactobacillus Delbrueckii ◽  
Omega 3 ◽  
Probiotic Lactobacillus

The objective of this work was to investigate the survival of autochthonous, potentially probiotic bacteria Lactobacillus plantarum 564, and the influence of long-chain polyunsaturated fatty acid omega-3 (omega-3 PUFA) fish oil fortification on the sensory quality of yoghurt. Three variants of yoghurt were produced using starter cultures of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus (Chr. Hansen, Denmark), and the potentially probiotic Lactobacillus plantarum 564 (Culture Collection of the Department for Industrial Microbiology, Faculty of Agriculture, University of Belgrade) as follows: (1) without omega-3 PUFA; (2) with 100 mg/l omega-3 PUFA; and (3) with 200mg/l omega-3 PUFA. The survival of potential probiotic Lb. plantarum 564, the changes of starter bacteria counts, changes of pH values, as well as sensory evaluation, were examined during 3 weeks of yoghurt storage. Cells of Lb. plantarum 564 were maintained at >108 cfug?1. Starter bacteria counts were >107 cfug?1 for streptococci and >106 cfug?1 for lactobacilli. The changes of pH were within normal pH of fermented milks. Sensory evaluation showed that all variants of yoghurt produced with Lb. plantarum 564 and 2 concentrations of omega-3 polyunsaturated fatty acids had a high sensory quality (above 90% of maximal quality), and which did not change significantly throughout the examined storage period. Although the sensory quality of the control sample was evaluated as better, the experimental samples fortified with fish oil were also characterized with very acceptable sensory properties. Results of high viability of potential probiotic Lb. plantarum 564, as well as very acceptable yoghurt sensory properties, indicate that this strain can be successfully used in the production of yoghurt fortified with PUFA omega-3 fish oil as a new functional dairy product.

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