scholarly journals Stability of Imported Commercial Fish Oils (Soft Gel) in East Java

2019 ◽  
Vol 22 (3) ◽  
pp. 589-600
Author(s):  
Sugeng Heri Suseno ◽  
Agoes Mardiono Jacoeb ◽  
Dudu Abdulatip
Keyword(s):  
Fish Oil ◽  
Peroxide Value ◽  
Treatment Time ◽  
Oil Quality ◽  
Fish Oils ◽  
Test Results ◽  
Oven Method ◽  
Commercial Fish ◽  
Over Time

Commercial fish oils (soft gel) have been widely traded in Indonesia, especially in East Java.The aimof this research was to determine the quality and stability of fish oils (soft gel) in East Java examined bySchaal oven method and to determine the amount of fatty acids in the commercial fish oil. The stabilityof the commercial fish oil was determined based on peroxide value, anisidine value, and total oxidationafter the oils were stored at 40oC for 6 days. The experimental design used in this research was completelyRandomized Design (CRD) with a treatment time of storage (H-0, H-2, H-4 and H-6). The quality of thecommercial fish oils was in accordance with IFOS on the parameters of the FFA, peroxide value, anisidin,and the total oxidation.The stability test results showed the fish oil quality decreased over time and onlyanisidine value was still met the IFOS standards. Sample S4 was found containing the highest amount ofomega 3 ada EPA, while S3 contained the highest amount of DHA.

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 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<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 Perancangan Alat Pendeteksi Kualitas Minyak Goreng Dengan Parameter Viskositas Dan Densitas Mengggunakan Metode Fuzzy Logic

2021 ◽  
Vol 11 (1) ◽  
pp. 22-28
Author(s):  
Alex Surapati ◽  
Azam Zyaputra ◽  
Reza Satria Rinaldi
Keyword(s):  
Fuzzy Logic ◽  
Fuzzy Inference System ◽  
Fuzzy Inference ◽  
Oil Quality ◽  
Test Results ◽  
Inference System ◽  
The Public ◽  
Cooking Oil ◽  
Market Needs

AbstrakThe quality of cooking oil sold in the market needs to be checked to ensure its health. cooking oil quality detector is designed to make it easier for the public to know the quality of the cooking oil. The research method is to make tools and conduct testing. The test is carried out by measuring the viscosity and density using the tool made. When the viscosity of 985 fuzzification was "good", and the density was 542.93 Kg/mL of "good" fuzzification, the fuzzification was processed by a fuzzy inference system, then defuzzification occurred in the form of oil quality results. fried "good". When the viscosity of 932 fuzzification is "sufficient", and the density is 618.69 Kg/mL of "moderate" fuzzification, a fuzzy inference system occurs, a defuzzification process is "moderate", when the viscosity of 926 fuzzification is "bad", and a density of 631.31 Kg/mL fuzzification "bad", fuzzy inference system occurs, defuzzification process occurs with "bad" results. To ensure that the results are accurate, the sample is taken to the BPOM which measures free fatty acids. From the BPOM test results converted to viscosity and density. In order to obtain an accurate conversion value between viscosity and density, it is recommended that a large number of samples be tested..Keywords: viscosity, density, fuzzy logic

scholarly journals Impact of modified industrial wet processing stages on the quantity and quality of Nile perch (Lates niloticus) oil extracted from the visceral organs

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

Global fish oil production is between 1 to 1.25 million tonnes 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 and how 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 at 800C, 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 ofomega -3, vitamin A and E, peroxide value, iodine value and free fatty acids. Results indicate that maximum extraction efficiency was achieved at 800C for 30 minutes where 156.05g of oil was extracted, when compared to 155.32g at 90ºC,155.24g at 95ºC,155.23g at 97ºC from a tissues of 171.25gin each case. The data was then analyzed using ANOVA at P<0.05 and post hock to determine significance. 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.

scholarly journals WEATHERING OF ROCK AS ARMOURSTONE: A CASE STUDY ON BAHRAIN LIMESTONE

2011 ◽  
Vol 1 (32) ◽  
pp. 32
Author(s):  
Andrea Caricato ◽  
Leo Woods ◽  
Chandra Mohan
Keyword(s):  
High Sensitivity ◽  
Great Accuracy ◽  
Test Results ◽  
Degradation Models ◽  
Loss Of Mass ◽  
Different Levels ◽  
Over Time ◽  
Variable Quality

Locally-sourced armourstone is used extensively in the construction of new sea defence structures throughout Bahrain, with hundreds of thousands of tonnes being placed on single reclamation projects. This armourstone is won almost exclusively from the local quarry, which outputs limestone of variable quality. An evaluation has been made into the quality of local rock for usage as armourstone, using observations on sites and at the quarry, as well as compliance test results from various projects undertaken in recent years. Attempts are made to quantify potential losses in-service, by using the two degradation models described in the CIRIA Rock Manual, which give markedly different estimates. The envisaged loss of mass is difficult to predict with great accuracy due to the high sensitivity of the models to material and site parameters. Plots of estimated mass loss over time are presented for different rock sizes and different levels of rock armour mobility.

scholarly journals PENGARUH WAKTU FERMENTASI TERHADAP KADAR PROTEIN DAN DAYA TERIMA TEMPE DARI BIJI KARET (Hevea brasiliensis) SEBAGAI SUMBER BELAJAR BIOLOGI SMA PADA MATERI BIOTEKNOLOGI PANGAN

2013 ◽  
Vol 4 (1) ◽  
Author(s):  
Febri Kusnanto ◽  
Agus Susanto ◽  
HRA Mulyani
Keyword(s):  
Protein Content ◽  
Hevea Brasiliensis ◽  
Treatment Time ◽  
Soybean Protein ◽  
Soybean Seeds ◽  
Test Results ◽  
Rubber Seed ◽  
Protein Levels ◽  
Food Biotechnology

The purposes of this study were 1) To determine the variation of which produces the best tempe manufacture of rubber seeds. 2) To determine the effect of fermentation on protein content in soybean seeds produced rubber. 3) To determine the effect of fermentation on the quality of flavor, color, odor, and texture of tempeh rubber seeds produced by organoleptic tests. 4) To determine the effect of fermentation on the application of research and the protein content of soybean seeds receive the rubber as the source of the material studied biology at the Food Biotechnology. Data results showed that the fermentation of soybean protein affect the levels of rubber seed (Hevea brasiliensis) is seen with Fhit (5.5147)> Ftab 5% (4.07) and test results of the Real Honest Differences (BNJ) to the protein content of soybean seeds rubber (Hevea brasiliensis) show that the treatment time of 36 h fermentation significantly different from treatment of 60 hours and 72 hours. The treatment time of 36 hours of fermentation produces the highest protein levels by an average of 8.5939%.       Kata kunci: Waktu fermentasi, kadar protein tempe, daya terima.

scholarly journals Fish oil quality of by-product (fish skin) from swangi fish

2015 ◽  
Vol 17 (3) ◽  
pp. 232
Author(s):  
La Ode Huli ◽  
Sugeng Heri Suseno ◽  
Joko - Santoso
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
Fatty Acid Profile ◽  
Oil Quality ◽  
Soxhlet Extraction ◽  
Extraction Methods ◽  
Extraction Temperature ◽  
Fish Skin ◽  
Fatty Acid Compositions

The skin of swangi fish is a potential fish skin to be produced for fish oil. The objectives of this research were aimed to determine the yield and the best quality of fish oil and also to compare fatty acid profile of the fish according to different extraction methods. Fish oil extractions were used by wet rendering method with extraction temperatures of 60, 70, 80, 90, 100°C for 20, 30, and 40 minutes. Fish oil quality was determined by the chemical oil characteristics i.e. PV, FFA, AV, anisidin, and TOTOX. Fatty acid profile was analyzed using gas chromatography (Shimadzu). The results of the study showed that the highest fish oil yield in each treatment was obtained extraction temperature of 60°C for 30 minutes with percentage of 0.33, (70°C for 30 minutes) 0.46, (80°C for 30 minutes) 1.23, (90°C for 20 minutes) 1.14 and (100°C for 20 minutes) 0.84. These values were lower compare to Bligh &amp; Dyer and Soxhlet methods. Then, the best fish oil quality was resulted on temperature extraction of 60°C for 30 minutes with PV, FFA, anisidin, AV, and TOTOX were 9.17 meq/kg, 6.92%, 13,77 mg KOH/g, 0.86 meq/kg and 19.19 meq/kg, respectively. FUFA fatty acid compositions of swangi skin fish oil especially EPA and DHA in wet rendering method were gained 0.73% and 2.53%, respectively. These results were lower than Bligh &amp; Dyer method which was consisted of 3.66% (EPA), and 13.29% (DHA) and also Soxhlet extraction method with value of EPA was 2.78% and DHA was 9.62%.<br />Keywords: EPA, extraction temperature, DHA, fish oil quality, fish skin

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 Pengaruh Penambahan Ekstrak Daun Piladang (Solenostemon scutellarioides (L.) Codd) Terhadap Kualitas Minyak Ikan

2018 ◽  
Vol 1 (3) ◽  
pp. 125-127
Author(s):  
Verawati Verawati ◽  
Miftahur Rahmi ◽  
Gina Desriyanti
Keyword(s):  
Statistical Analysis ◽  
Fish Oil ◽  
Leaf Extract ◽  
Storage Time ◽  
Oil Quality ◽  
Acid Number ◽  
Solenostemon Scutellarioides ◽  
Significant Difference ◽  
West Sumatra

Solenostemon scutellarioides (L.) Codd dikenal juga dengan nama Piladang (Sumatera Barat) merupakan tanaman obat tradisional yang memiliki berbagai aktivitas salah satunya antioksidan. Antioksidan dapat digunakan untuk mencegah oksidasi dai lemak tak jenuh yang terdapat dalam inyak/lemak sehingga dapat menjaga kualitas minyak/lemak tetap baik dan tahan lama. Penelitian ini bertujuan untuk menentukan pengaruh penambahan Ekstrak daun piladang terhadap kualitas minyak ikan (oleum iecoris aselli). Kulaitas minyak ikan ditentukan dengan parameter bilangan asam, bilangan iod dan bilangan peroksida menggunakan metode titrasi. Daun kering Piladang diekstraksi dengan cara sokletasi menggunakan pelarut etanol 70%. Ekstrak daun piladang ditambahkan pada minyak ikan dengan konsentrasi 0%, 1%, 3% dan 5% dengan lama waktu penyimpanan 1, 3, 5 dan 7 hari. Hasil penelitian menunjukkan bahwa penambahan ekstrak daun piladang dapat memperbaiki kualitas minyak ikan dengan cara menurunkan bilangan asam, meningkatkan bilangan iod dan menurunkan bilangan peroksida. Berdasarkan analisa statistikANOVA dua arah diikuti uji lanjut Duncanmenunjukkan perbedaan nyata antara nilai parametr kualitas minyak ikan terhadap konsentrasi dan lama waktu simpan Semakin tinggi penambahan konsentrasi ekstrak daun piladang maka semakin baik kualitas minyak ikan.   Solenostemon scutellarioides (L.) Codd also known as Piladang (West Sumatra) is a traditional medicinal plant that has various activities, one of which is antioxidants. Antioxidants can be used to prevent oxidation of unsaturated fatty acid found in oil/fat so can maintain the quality of oil/fat to remain good and durable. This study aimed to determine the effect of adding piladang leaf extract to the quality of fish oil (oleum iecoris aselli). Fish oil quality was determined by acid number parameters, iodine number and peroxide number using the titration method.The dried leaves of Piladang were extracted by soxhletation using 70% ethanol. Piladang leaf extract was added to fish oil with concentrations of 0%, 1%, 3% and 5% with a storage time of 1, 3, 5 and 7 days. The results showed that the addition of piladang leaf extract could improve the quality of fish oil by reducing acid numbers, increasing iodine numbers and decreasing peroxide numbers. The statistical analysis of two-way ANOVA followed by pos hoc Duncan's atest showed a significant difference between the quality of fish oil with the concentration and the length of storage time. The higher the addition of the concentration of piladang leaf extract, the better the quality of fish oil

scholarly journals Pengaruh Penggorengan Berulang terhadap Kualitas Minyak Goreng

2019 ◽  
Vol 1 (2) ◽  
pp. 62-66
Author(s):  
Tri Dyah Astuti
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Oil Quality ◽  
Test Results ◽  
Titration Method ◽  
Food Ingredients ◽  
Bulk Oil ◽  
Cooking Oil ◽  
The Third

Cooking oil is one of the essential ingredients of everyday life. Cooking oil is made from the mother's acid ester with glycerol. Cooking oil that is used repeatedly can harm health. The use of recurrent oil results in oil damage and affects the quality where the indicator of damage to cooking oil can be seen from the levels of free fatty acids and peroxides. To determine the effect of repeated frying on the quality of cooking oil in terms of the parameters of the levels of free fatty acids and peroxides. The research design used in this study is quantitative with experiments. The cooking oil used is bulk cooking oil and packaged cooking oil used to fry vegetable food ingredients, namely tofu. Numbers of peroxide and free fatty acids can be known through the titration method. The peroxide number test results have increased from the repetition of the third frying to branded oil and second repetition of bulk oil. Peroxide numbers obtained are higher than required by SNI (1.00 mg O2/100g). Examination of the levels of free fatty acids in samples of branded oil and bulk oil shows that all samples are by the oil quality requirements set by SNI (Max. 0.30% b/b).

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