Fish oil extraction as a by-product of Tilapia (Oreochromis sp.) fish processing with dry rendering method

Abstract

Tilapia (Oreochromis sp.) is the raw material for the fish fillet industry. The fish fillet process has a by-product in the form of fish viscera which is used for tilapia fish oil production. The quality of tilapia oil in Indonesia is low and only used as and additive to animal feed. The oxidation and free radicals in fish oil can be affected by high temperature and period of extraction The purpose of this study is determine the best temperature and period of extraction with the dry rendering method which can produce fish oil with quality characteristics according to International Fish Oil Standards (IFOS). Not all of the combinations of temperature and extraction time were suitable, but in the treatment of tilapia fish oil with a temperature of 50°C, 1 hour, the FFA value was 1.18%, PV 7.51mEq / kg, p-AV 5.57mEq / kg, and TOTOX 20.59mEq / kg. The quality characteristics of tilapia fish oil from bleaching magnesium silicate have met the IFOS requirements.