Abstract
Tilapia is one of the export commodities with superior fish fillet products. Fillet processing produces much waste, one of which is viscera, which has the potential as raw material for fish oil. Several factors, including the method, temperature, and extraction time, influenced the quality of fish oil. This study aimed to determine the effect of wet rendering, extraction time and temperature on tilapia viscera oil and determine the best temperature and time based on the characteristics of fish oil using response surface methodology (RSM). The data analysis comprised the peroxide value, free fatty acid, anisidine value, total oxidation, and yield value. The result was then optimized using the response surface method with Design Expert 11. The recommended model is linear. The results for extraction at 60℃ for 25.95 mins had a yield, peroxide, free fatty acid, p-anisidine, and total oxidation value of 21.6%, 6.69 meq/kg, 4.16%, 3.87 meq/kg, 17.79, respectively, with, a desirability value of 0.62.
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