Abstract<br />The catfish viscera fat, is cathfish processing by-products, has potential to be used as a source of raw<br />material for production of fish oil. This study aimed to analyze the value of proximate, heavy metal content<br />and fatty acid profile of catfish viscera fat (Pangasius hypopthalmus) and characterized fish oil extracted by<br />dry rendering in various temperature and time than compared it to fish oil extracted by stove heating to<br />obtain the best treatment. Proximate, heavy metal residue, and the fatty acid profile analysis were conducted<br />for characterizing catfish viscera fat. Fish oil extraction was conducted by dry rendering in various<br />temperatures of 50, 60, 70, 80 °C for 1, 2, and 3 hours. Fish oil quality was determined by the chemical<br />characteristics i.e. PV, FFA, anisidin and TOTOX. The results of the study showed that fat content of catfish<br />fat viscera was 88.19 %, the heavy metals content was below SNI standart to be consumed, and fatty acid<br />profile composition was SFA>MUFA>PUFA. The highest fatty acid content was oleic acid. The best fish oil<br />quality was resulted on temperature extraction of 50°C for 2 hours with yield value, PV, FFA, anisidin, and<br />TOTOX were 45.17 %, 2.77 meq/kg, 0.83 %, 2.86 meq/kg, 8.39 meq/kg respectively. This result was not<br />significantly different with fish oil extracted by the stove heating expect for yield and PV were 80.11% and<br />6.52 meq/kg, respectively.<br /><br />
Effect of Chemical Interesterification on the Physicochemical Characteristics and Fatty Acid Profile of Bakery Shortening Produced from Shea Butter and Fluted Pumpkin Seed Oil Blend