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Optimization of Fish Oil Sardinella lemuru from Canning Industry by Products

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 18 No. 3 (2015)

DOI
10.17844/jphpi.v18i3.11279
ISSN
2354-886X, 2303-2111
Terbit
2015-12-22
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

Fish oil could be extrated from lemuru (Sardinella lemuru) or lemuru canning industry byproducts. The fish oil should be refined first before using as omega-3 sources. This reasearchobtained was purification of fish oil from lemuru canning industry by products at Bali usingvariations purification method. The fisrt step was done by analysis of crude oil such of free fattyacids value, peroxide value, and iodine value. Then after the purification process using variationspurification method, the refined fish oil was analyzed for same parametrs. The best refined fishoil was analyzed of composition fatty acid using gas chromatograph (GC) instrument. The resultshowed that the crude oil had free fatty acids value, peroxide value, and iodine value as follows24.03%; 6.97 meq/kg sample; 189.13 g/100 g sample. After the refining process using four methods,the result showed that free fatty acids value, peroxide value, and iodine value became: the firstmethod 24.02%; 6.16 meq/kg sample; 187.91 g/100 g sample. The second method 23.14%; 4.17meq/kg sample; 193.94 g/100 g sample. The third method 9.38%; 4.88 meq/kg sample; 225.39 g/100 g sample. And the fourth method 11.03%; 5.64 meq/kg sample; 222.69 g/100 g sample. Dueto the peroxide value, the refined lemuru oil that could met standard of Indonesian farmacope forconsumed fish oil was resulted from the third method. In the refined lemuru oil could be found ofEPA component (Methyl cis-5,8,11,14,17-Eicosapentaenoic acid methyl ester) with concentration650,65 μg/mL..Keywords: By products, fish oil, refining process, Sardinella lemuru

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  • Politeknik Negeri Ujung Pandang
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N. NurhasniAfiliasi tidak diketahui1
M. Ainul YaqinAfiliasi tidak diketahui1
Hari Eko IriantoAfiliasi tidak diketahui1
Diah Lestari AyudiartiAfiliasi tidak diketahui1
Nurhayati NurhayatiPoliteknik Negeri Ujung Pandang1
nurjanah nurjanahAfiliasi tidak diketahui1
Agus SupriyantoAfiliasi tidak diketahui1
Sihono SihonoAfiliasi tidak diketahui1
Subaryono SubaryonoAfiliasi tidak diketahui1
Wahyu RamadhanAfiliasi tidak diketahui1
Ellya SinuratAfiliasi tidak diketahui1
Fateha FatehaAfiliasi tidak diketahui1
Theresia Dwi SuryaningrumAfiliasi tidak diketahui1
Dina FransiskaAfiliasi tidak diketahui1
Bakti Berlyanto SedayuAfiliasi tidak diketahui1
Waryanto WaryantoAfiliasi tidak diketahui1
Hafidz Maulana FadillahAfiliasi tidak diketahui1
Alief Laily MuzayyanahAfiliasi tidak diketahui1
Marimin MariminIPB University1
Etty RianiAfiliasi tidak diketahui1
Uju UjuAfiliasi tidak diketahui1
Arief WicaksonoAfiliasi tidak diketahui1
Sri Suryo SukoraharjoAfiliasi tidak diketahui1
Ema HastariniAfiliasi tidak diketahui1
Franciscus Edi PriyonoAfiliasi tidak diketahui1
Sunarto ZulkifliAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Optimization of Fish Oil Sardinella lemuru from Canning Industry by Products</dc:title>
	<dc:creator xml:lang="en">Sari, Rodiah Nurbaya</dc:creator>
	<dc:creator xml:lang="en">Utomo, Bagus Sediadi Bandol</dc:creator>
	<dc:creator xml:lang="en">Basmal, Jamal</dc:creator>
	<dc:creator xml:lang="en">Kusumawati, Rinta</dc:creator>
	<dc:description xml:lang="en">Fish oil could be extrated from lemuru (Sardinella lemuru) or lemuru canning industry byproducts. The fish oil should be refined first before using as omega-3 sources. This reasearchobtained was purification of fish oil from lemuru canning industry by products at Bali usingvariations purification method. The fisrt step was done by analysis of crude oil such of free fattyacids value, peroxide value, and iodine value. Then after the purification process using variationspurification method, the refined fish oil was analyzed for same parametrs. The best refined fishoil was analyzed of composition fatty acid using gas chromatograph (GC) instrument. The resultshowed that the crude oil had free fatty acids value, peroxide value, and iodine value as follows24.03%; 6.97 meq/kg sample; 189.13 g/100 g sample. After the refining process using four methods,the result showed that free fatty acids value, peroxide value, and iodine value became: the firstmethod 24.02%; 6.16 meq/kg sample; 187.91 g/100 g sample. The second method 23.14%; 4.17meq/kg sample; 193.94 g/100 g sample. The third method 9.38%; 4.88 meq/kg sample; 225.39 g/100 g sample. And the fourth method 11.03%; 5.64 meq/kg sample; 222.69 g/100 g sample. Dueto the peroxide value, the refined lemuru oil that could met standard of Indonesian farmacope forconsumed fish oil was resulted from the third method. In the refined lemuru oil could be found ofEPA component (Methyl cis-5,8,11,14,17-Eicosapentaenoic acid methyl ester) with concentration650,65 μg/mL..Keywords: By products, fish oil, refining process, Sardinella lemuru</dc:description>
	<dc:publisher xml:lang="en">Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)</dc:publisher>
	<dc:date>2015-12-22</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/jphpi/article/view/11279</dc:identifier>
	<dc:identifier>10.17844/jphpi.v18i3.11279</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 18 No 3 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 18 No. 3 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/11279/8786</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2016 Jurnal Pengolahan Hasil Perikanan Indonesia</dc:rights>
</oai_dc:dc>