PRELIMINARY STUDY OF FISH OIL FROM MILKFISH SATAY BY PRODUCT USING DRY RENDERING EXTRACTION

<p>Milkfish satay processing has been left viscera waste that may causes environmental pollution. The viscera waste has contained omega-3 which can be extracted as fish oil. Dry rendering is a method of fish oil extracting using temperature without water addition. The temperature of extraction...

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Autores principales:	Hanifah Fitriani, Aris Munandar, Dini Surilayani, Sakinah Haryati, Ginanjar Pratama, Bhatara Ayi Meata, Afifah Nurazizatul Hasanah, Rifki Prayoga Aditia
Formato:	article
Lenguaje:	EN
Publicado:	Department of Food Technology 2021
Materias:	dry rendering extraction, milkfish visceral, temperature Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/2e4dadc1b4f44f24b6e2012b92910404
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spelling	oai:doaj.org-article:2e4dadc1b4f44f24b6e2012b929104042021-12-01T14:01:07ZPRELIMINARY STUDY OF FISH OIL FROM MILKFISH SATAY BY PRODUCT USING DRY RENDERING EXTRACTION2685-42792715-422X10.33512/fsj.v3i2.12906https://doaj.org/article/2e4dadc1b4f44f24b6e2012b929104042021-12-01T00:00:00Zhttps://jurnal.untirta.ac.id/index.php/fsj/article/view/12906https://doaj.org/toc/2685-4279https://doaj.org/toc/2715-422X<p>Milkfish satay processing has been left viscera waste that may causes environmental pollution. The viscera waste has contained omega-3 which can be extracted as fish oil. Dry rendering is a method of fish oil extracting using temperature without water addition. The temperature of extraction greatly affects to quality of fish oil. The purpose of this study was to determine the optimal temperature of extraction and characterized fish oil quality extracted from milkfish viscera. This study used dry rendering extraction methode with three different temperatures (40ºC, 50ºC, and 60ºC) and tested the yield, free fatty acids, peroxide value, p-anisidine and total oxidation, for the best fish oil will be tested for its fatty acid profile. The best treatment for extracting fish oil from milkfish viscera used extraction temperature of 50ºC with yield (6.88%), free fatty acid (4.89%) peroxide value (29.35 mEq/kg), anisidine value (4.61 mEq/kg), and total oxidation (63.53 mEq/kg). The fatty acid profile of fish oil was dominated by palmitic acid (31.17%) and also contains omega-3 such as linoleic acid, docosahexaenoate acid (DHA), and eicosapentaenoate acid (EPA).</p>Hanifah FitrianiAris MunandarDini SurilayaniSakinah HaryatiGinanjar PratamaBhatara Ayi MeataAfifah Nurazizatul HasanahRifki Prayoga AditiaDepartment of Food Technologyarticledry rendering extraction, milkfish visceral, temperatureFood processing and manufactureTP368-456ENFood ScienTech Journal, Vol 3, Iss 2, Pp 101-107 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	dry rendering extraction, milkfish visceral, temperature Food processing and manufacture TP368-456
spellingShingle	dry rendering extraction, milkfish visceral, temperature Food processing and manufacture TP368-456 Hanifah Fitriani Aris Munandar Dini Surilayani Sakinah Haryati Ginanjar Pratama Bhatara Ayi Meata Afifah Nurazizatul Hasanah Rifki Prayoga Aditia PRELIMINARY STUDY OF FISH OIL FROM MILKFISH SATAY BY PRODUCT USING DRY RENDERING EXTRACTION
description	<p>Milkfish satay processing has been left viscera waste that may causes environmental pollution. The viscera waste has contained omega-3 which can be extracted as fish oil. Dry rendering is a method of fish oil extracting using temperature without water addition. The temperature of extraction greatly affects to quality of fish oil. The purpose of this study was to determine the optimal temperature of extraction and characterized fish oil quality extracted from milkfish viscera. This study used dry rendering extraction methode with three different temperatures (40ºC, 50ºC, and 60ºC) and tested the yield, free fatty acids, peroxide value, p-anisidine and total oxidation, for the best fish oil will be tested for its fatty acid profile. The best treatment for extracting fish oil from milkfish viscera used extraction temperature of 50ºC with yield (6.88%), free fatty acid (4.89%) peroxide value (29.35 mEq/kg), anisidine value (4.61 mEq/kg), and total oxidation (63.53 mEq/kg). The fatty acid profile of fish oil was dominated by palmitic acid (31.17%) and also contains omega-3 such as linoleic acid, docosahexaenoate acid (DHA), and eicosapentaenoate acid (EPA).</p>
format	article
author	Hanifah Fitriani Aris Munandar Dini Surilayani Sakinah Haryati Ginanjar Pratama Bhatara Ayi Meata Afifah Nurazizatul Hasanah Rifki Prayoga Aditia
author_facet	Hanifah Fitriani Aris Munandar Dini Surilayani Sakinah Haryati Ginanjar Pratama Bhatara Ayi Meata Afifah Nurazizatul Hasanah Rifki Prayoga Aditia
author_sort	Hanifah Fitriani
title	PRELIMINARY STUDY OF FISH OIL FROM MILKFISH SATAY BY PRODUCT USING DRY RENDERING EXTRACTION
title_short	PRELIMINARY STUDY OF FISH OIL FROM MILKFISH SATAY BY PRODUCT USING DRY RENDERING EXTRACTION
title_full	PRELIMINARY STUDY OF FISH OIL FROM MILKFISH SATAY BY PRODUCT USING DRY RENDERING EXTRACTION
title_fullStr	PRELIMINARY STUDY OF FISH OIL FROM MILKFISH SATAY BY PRODUCT USING DRY RENDERING EXTRACTION
title_full_unstemmed	PRELIMINARY STUDY OF FISH OIL FROM MILKFISH SATAY BY PRODUCT USING DRY RENDERING EXTRACTION
title_sort	preliminary study of fish oil from milkfish satay by product using dry rendering extraction
publisher	Department of Food Technology
publishDate	2021
url	https://doaj.org/article/2e4dadc1b4f44f24b6e2012b92910404
work_keys_str_mv	AT hanifahfitriani preliminarystudyoffishoilfrommilkfishsataybyproductusingdryrenderingextraction AT arismunandar preliminarystudyoffishoilfrommilkfishsataybyproductusingdryrenderingextraction AT dinisurilayani preliminarystudyoffishoilfrommilkfishsataybyproductusingdryrenderingextraction AT sakinahharyati preliminarystudyoffishoilfrommilkfishsataybyproductusingdryrenderingextraction AT ginanjarpratama preliminarystudyoffishoilfrommilkfishsataybyproductusingdryrenderingextraction AT bhataraayimeata preliminarystudyoffishoilfrommilkfishsataybyproductusingdryrenderingextraction AT afifahnurazizatulhasanah preliminarystudyoffishoilfrommilkfishsataybyproductusingdryrenderingextraction AT rifkiprayogaaditia preliminarystudyoffishoilfrommilkfishsataybyproductusingdryrenderingextraction
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PRELIMINARY STUDY OF FISH OIL FROM MILKFISH SATAY BY PRODUCT USING DRY RENDERING EXTRACTION

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