Abstract
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.
Highlights
Sardine oil contain high concentration of eicosapentaenoic acid (EPA) but low of decosahexaenoic acid (DHA) while shark is reverse
This research aim to fortify the quality of fish oil
however free fatty acids analysis did not show the influence to the content value
Summary
Penelitian ini menggunakan bahan yang meliputi minyak sardin hasil samping industri penepungan dan minyak cucut hasil produk industri Rumah Tangga Pelabuhan Ratu. Bahan-bahan kimia yang digunakan meliputi KOH (Merck), CH3COOH (Merck), kloroform (Merck), Na2SO3 (Merck), trimethylpentane (Merck), larutan p-Anisidin (Sigma Aldrich), magnesol XL dan asam sitrat. Alat yang digunakan yaitu burret (Iwaki Pyrex), spektrofotometer UV-VIS (Agilent 8453), timbangan digital (Quattro) dan mikropipet (Axygen), perangkat kromatografi gas (SHIMADZU GC2010), GC-MS (Agilent 7890A)
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