Sardine Fish Oil By Sentrifugation and Adsorbent for Emulsion

Kristina Haryati,Sugeng Heri Suseno,Nurjanah Nurjanah

doi:10.17844/jphpi.v20i1.16437

Kristina Haryati, Sugeng Heri Suseno + Show 1 more

Open Access

https://doi.org/10.17844/jphpi.v20i1.16437

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Abstract

Sardine fish meal by-product contain eicosapentaenoic acid (EPA) and docosahexaenoic (DHA) and it can be made as emulsion. The purpose of this study were to determine the best fish oil emulsion by mixing<br />the oil phase (lecithin 3% and oil) and water phase (carboxymethyl cellulose/CMC 2% and fruit juice) and then stored until creaming, and the emulsion is analyzed their viscosity, pH, percent of stability and long<br />separation. Sardine oil is separated from the emulsion and tested oxidation parameters. The best emulsion was fish oil emulsion after refined without citric acid (RTS) with viscosity (2470.31 cP), pH (5.64), percent of stability (56.14%) and long separation (14 days). Primary and secondary oxidation parameters of RTS were FFA (14.87%), PV (14.43 meq/kg), AV (32.57 meq KOH/g), AnV (17.3 meq/kg), and Totox (46.16 meq/kg).

Highlights

Sardine fish meal by-product contain eicosapentaenoic acid (EPA) and docosahexaenoic (DHA) and it can be made as emulsion
Sardine oil is separated from the emulsion and tested oxidation parameters
Kajian stabilitas emulsi minyak ikan lemuru (Sardinella lemuru) dan pengaruhnya terhadap efisiensi enkapsulasi [tesis]

Summary

Sardine Fish Oil By Sentrifugation and Adsorbent for Emulsion

Minyak ikan sardin hasil sentrifugasi dan adsorben untuk emulsi. Abstrak Minyak ikan sardin hasil samping penepungan mengandung asam eikosapentanoat (EPA) dan asam dokosaheksanoat (DHA) sehingga dapat dibuat emulsi. Penelitian ini bertujuan untuk menentukan emulsi minyak ikan terbaik. Emulsi dibuat dengan cara mencampurkan fase minyak (lesitin 3% dan minyak) dan fase air (carboxymethyl cellulose/CMC 2% dan sari buah). Emulsi disimpan hingga terjadi creaming lalu diuji viskositas, pH, persen stabilitas dan lama pemisahannya. Minyak dipisahkan dari emulsi dan diuji parameter oksidasi. Pengujian emulsi minyak ikan sardin terbaik yaitu emulsi minyak ikan refined tanpa asam sitrat (RTS) dengan nilai viskositas (2470,31 cP), pH (5,64), persen stabilitas (56,14%) dan lama pemisahan (14 hari). Parameter oksidasi primer dan sekunder minyak terbaik yaitu RTS dengan nilai FFA (14,87 %), PV (14,43 meq/kg), AV (32,57 meq KOH/g), AnV (17,3 meq/kg), dan Totox (46,16 meq/kg).

BAHAN DAN METODE Bahan dan Alat

Metode Penelitian

Analisis Parameter Oksidasi Primer dan Sekunder Minyak

Jenis minyak

Findings

Karakteristik emulsi tipe minyak dalam air dari penelitian meliputi pengukuran