Abstract
The quality of sardine fish oil can be improved by purification method through the step of degumming and neutralization. The aimed of this this study was analysis characteristic of crude sardin fish oil and determined the best method of purification. Degumming was carried out using 30% water and salt at concentration 5%, 8%, 10% b/v. Neutralization process using NaOH with 16°Be and bleaching using 5% Magnesol XL. All step of refining was done at 50°C, 60°C, 70°C, and 80°C. The result of analysis showed that sardine crude fish oil had 24.86% of palmitic acid as the highest fatty acid, heavy metal was not detected,<br />dencity was 0.92 g/cm3 and viscocity was 51 cPs. The best treatment of purification method was degumming using 5% NaCl at 50°C with rendement 65.37±0.72%; free fatty acid (FFA) 0.38±0.03%; peroxide (PV) 1.07±0.12 mEq/kg; anisidine (p-AnV) 15.18±0.16 mEq/kg; total oxidation value (TOTOX) 17.31±0.39 mEq/kg; and clarity was 75.09± 1.20%.<br /><br />
Highlights
The quality of sardine fish oil can be improved by purification method through the step of degumming and neutralization
Ikan sardin dapat diolah menjadi tepung ikan dan menghasilkan cairan hasil samping pengolahan berupa minyak ikan kasar
Pengaruh konsentrasi NaOH pada proses netralisasi minyak ikan hasil samping industri pengalengan ikan terhadap asam lemak bebas (Free fatty acid) dan komposisi asamasam lemak tak jenuh
Summary
Pemurnian minyak ikan sardin dengan tahapan degumming dan netralisasi. Abstrak Kualitas minyak ikan sardin dapat ditingkatkan dengan metode pemurnian melalui tahap degumming dan netralisasi. Penelitian ini bertujuan untuk menganalisis karakteristik minyak ikan sardin kasar dan menentukan metode pemurnian yang terbaik. Setiap tahap pemurnian dilakukan pada suhu 50°C, 60°C, 70°C, dan 80°C. Hasil penelitian menunjukkan bahwa minyak ikan sardin kasar mengandung 24,86% asam palmitat sebagai asam lemak paling tinggi, logam berat tidak terdeteksi, nilai densitas yaitu 0,92 g/cm[3] dan nilai viskositas yaitu 51 cPs. Perlakuan terbaik dari metode pemurnian adalah tahap degumming menggunakan 5% NaCl pada suhu 50°C dengan nilai rendemen yaitu 65,37±0,72%; nilai asam lemak bebas yaitu 0,38±0,03%; nilai peroksida yaitu 1,07±0,12 mEq/kg;nilai anisidin yaitu 15,18±0,16 mEq/kg; nilai total oksidasi yaitu 17,31±0,39 mEq/kg; dan nilai kejernihan yaitu 75,09± 1,20%
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