Abstract
Crude fish oil cannot be applied to various products or consumed because its characteristics did not meet the food safety standards. Thus, it needs a purification process using NaOH to reduce the value of free fatty acids. This study was performed to determine the effect of NaOH on the characteristics of Tilapia’s viscera oil and to determine the best concentration. This study was an experimental laboratory using the Completely Randomized Design with different concentrations of NaOH 1%, 2% and 3% with triplication. Parametric data were analyzed by ANOVA followed by HSD, while nonparametric data were analyzed by Kruskal-Wallis and followed by the Mann-Whitney test. The difference in NaOH concentration indicated that the higher the NaOH concentration, the lower the value of free fatty acids, peroxide, p-Anisidine, and total oxidation. The results showed that the different concentrations of NaOH showed a significantly different effect (P<5%) on free fatty acids, peroxide number, p-Anisidine, total oxidation, and organoleptic. The best concentration of NaOH in this study was 2% with the value of free fatty acids, peroxide value, p-Anisidine, total oxidation, and organoleptic of 1.51%, 2.044 meq/kg, 9.50 meq/kg, 13.20 meq/kg, and 8.06; respectively.
Published Version
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