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The Characteristics of Striped Catfish Oil (Pangasius hypophthalmus) Extracted by Dry Rendering Method at Different Temperatures

Caraka Tani: Journal of Sustainable Agriculture · Vol. 35 No. 1 (2020) · hlm. 66–77

DOI
10.20961/carakatani.v35i1.31604
ISSN
2599-2570, 2613-9456
Terbit
2020-01-14
Penerbit
Universitas Sebelas Maret
Bahasa
eng
Lisensi
creativecommons.org/licenses/by-nc/4.0

Abstrak

Striped catfish (Pangasius hypophthalmus) is a high-fat fish compared to other freshwater fish like snakehead fish and carp. Striped catfish oil contains unsaturated and polyunsaturated fatty acids that are beneficial for health. The quality of catfish oil is affected by the extraction method, especially the preliminary heating temperature for the extraction. This study aimed to determine the effect of different heating temperatures on the characteristics of catfish oil and find the best heating temperature in the dry rendering process. This study used a completely randomized design with three different heating temperatures (80°C, 100°C and 120°C). The result showed that the extraction at various temperatures was significantly different on the yield, moisture content, peroxide value, iodine value, free fatty acids value and slip melting point, but not significantly different in sensory properties. A higher heating temperature could increase the yield percentage, free fatty acids values, peroxide values, iodine values, except to the moisture contents, slip melting point and fatty acid profiles. The best temperature was 100°C for 20 minutes with 9.09% yield, 1.44% moisture content, 1.72% free fatty acid, 15.82% iodine value and sensory of 7.65<µ<8.15. Based on the results, it can be concluded that the dry rendering temperature affects the characteristics of the catfish oil.

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  • Diponegoro University
  • Sebelas Maret University
  • Universitas Islam Negeri Sulthan Thaha Saifuddin Jambi
  • Universiti of Malaysia Sabah
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Rekan penulisOrganisasiArtikel bersama
Lukita PurnamayatiAfiliasi tidak diketahui9
Eko Nurcahya DewiDiponegoro University7
Eko SusantoDiponegoro University4
Slamet SuhartoAfiliasi tidak diketahui4
Eko Nurcahya DewiAfiliasi tidak diketahui3
Sumardianto SumardiantoAfiliasi tidak diketahui3
Romadhon RomadhonDiponegoro University3
Muhammad Hauzan ArifinDiponegoro University3
Eko SusantoAfiliasi tidak diketahui2
Romadhon RomadhonUniversitas Islam Negeri Sulthan Thaha Saifuddin Jambi2
Rizki Wisnu MurtiDiponegoro University2
Annisa Amalia FebriantiDiponegoro University2
Muhammad Qowiyyul AziziDiponegoro University2
Raden Baskara Katri AnanditoSebelas Maret University1
Siswanti SiswantiSebelas Maret University1
Edhi NurhartadiSebelas Maret University1
Meisya Asri WidiyantiDiponegoro University1
Yuliani YulianiDiponegoro University1
Patricia MatanjunUniversiti of Malaysia Sabah1
Tri Winarni AgustiniDiponegoro University1
Fajar Bayu SenoajiDiponegoro University1
Ahmad Niam SalimDiponegoro University1
Ulfah AmaliaDiponegoro University1
Retno Ayu KurniasihDiponegoro University1
Fronthea SwastawatiDiponegoro University1
Ima WijayantiDiponegoro University1
Khusnul QotimahAfiliasi tidak diketahui1
Khusnul QotimahDiponegoro University1
Ayunda Dita WardaniAfiliasi tidak diketahui1
Eko Nurcahya DewiAfiliasi tidak diketahui1
Ayunda Dita WardaniDiponegoro University1
Akhmad Suhaeli FahmiDiponegoro University1
Ragil Tirta MandiriDiponegoro University1
Alifa Nur FauziahDiponegoro University1
Bella Widya RamadhantiAfiliasi tidak diketahui1
Bella Widya RamadhantiDiponegoro University1
Muhammad Hauzan ArifinAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) http://jurnal.uns.ac.id/carakatani/oai, pertama di-harvest 8 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">The Characteristics of Striped Catfish Oil (Pangasius hypophthalmus) Extracted by Dry Rendering Method at Different Temperatures</dc:title>
	<dc:creator>Lestari, Dhita Ulfi</dc:creator>
	<dc:creator>Sumardianto, Sumardianto</dc:creator>
	<dc:creator>Purnamayati, Lukita</dc:creator>
	<dc:subject xml:lang="en-US"></dc:subject>
	<dc:subject xml:lang="en-US">dry rendering; fish oil; striped catfish; temperature</dc:subject>
	<dc:description xml:lang="en-US">Striped catfish (Pangasius hypophthalmus) is a high-fat fish compared to other freshwater fish like snakehead fish and carp. Striped catfish oil contains unsaturated and polyunsaturated fatty acids that are beneficial for health. The quality of catfish oil is affected by the extraction method, especially the preliminary heating temperature for the extraction. This study aimed to determine the effect of different heating temperatures on the characteristics of catfish oil and find the best heating temperature in the dry rendering process. This study used a completely randomized design with three different heating temperatures (80°C, 100°C and 120°C). The result showed that the extraction at various temperatures was significantly different on the yield, moisture content, peroxide value, iodine value, free fatty acids value and slip melting point, but not significantly different in sensory properties. A higher heating temperature could increase the yield percentage, free fatty acids values, peroxide values, iodine values, except to the moisture contents, slip melting point and fatty acid profiles. The best temperature was 100°C for 20 minutes with 9.09% yield, 1.44% moisture content, 1.72% free fatty acid, 15.82% iodine value and sensory of 7.65&amp;lt;µ&amp;lt;8.15. Based on the results, it can be concluded that the dry rendering temperature affects the characteristics of the catfish oil.</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Sebelas Maret</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2020-01-14</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://jurnal.uns.ac.id/carakatani/article/view/31604</dc:identifier>
	<dc:identifier>10.20961/carakatani.v35i1.31604</dc:identifier>
	<dc:source xml:lang="en-US">Caraka Tani: Journal of Sustainable Agriculture; Vol 35, No 1 (2020): April; 66-77</dc:source>
	<dc:source>2599-2570</dc:source>
	<dc:source>2613-9456</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://jurnal.uns.ac.id/carakatani/article/view/31604/pdf</dc:relation>
	<dc:relation>https://jurnal.uns.ac.id/carakatani/article/downloadSuppFile/31604/3294</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Caraka Tani: Journal of Sustainable Agriculture</dc:rights>
	<dc:rights xml:lang="en-US">http://creativecommons.org/licenses/by-nc/4.0</dc:rights>
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