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Extraction by Dry Rendering Methode and Characterization Fish Oil of Catfish Viscera Fat by Product of Smooked Fish Processing

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 19 No. 3 (2017) · hlm. 196–205

DOI
10.17844/jphpi.v19i3.15071
ISSN
2354-886X, 2303-2111
Terbit
2017-02-06
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

AbstractThe catfish viscera fat, is cathfish processing by-products, has potential to be used as a source of rawmaterial for production of fish oil. This study aimed to analyze the value of proximate, heavy metal contentand fatty acid profile of catfish viscera fat (Pangasius hypopthalmus) and characterized fish oil extracted bydry rendering in various temperature and time than compared it to fish oil extracted by stove heating toobtain the best treatment. Proximate, heavy metal residue, and the fatty acid profile analysis were conductedfor characterizing catfish viscera fat. Fish oil extraction was conducted by dry rendering in varioustemperatures of 50, 60, 70, 80 °C for 1, 2, and 3 hours. Fish oil quality was determined by the chemicalcharacteristics i.e. PV, FFA, anisidin and TOTOX. The results of the study showed that fat content of catfishfat viscera was 88.19 %, the heavy metals content was below SNI standart to be consumed, and fatty acidprofile composition was SFA>MUFA>PUFA. The highest fatty acid content was oleic acid. The best fish oilquality was resulted on temperature extraction of 50°C for 2 hours with yield value, PV, FFA, anisidin, andTOTOX were 45.17 %, 2.77 meq/kg, 0.83 %, 2.86 meq/kg, 8.39 meq/kg respectively. This result was notsignificantly different with fish oil extracted by the stove heating expect for yield and PV were 80.11% and6.52 meq/kg, respectively.

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  • IPB University
  • Universitas Halu Oleo
  • Institut Teknologi Dan Bisnis STIKOM Bali
  • State University of Semarang
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  • Organisasi berbeda
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Rekan penulisOrganisasiArtikel bersama
Bustami IbrahimIPB University14
Agoes Mardiono JacoebIPB University11
Uju UjuIPB University10
Wini TrilaksaniIPB University8
Joko SantosoInstitut Teknologi Dan Bisnis STIKOM Bali7
Kustiariyah TarmanIPB University7
‪Tati NurhayatiIPB University7
NurjanahAfiliasi tidak diketahui5
Desniar DesniarIPB University4
Bambang RiyantoIPB University4
Mala NurilmalaIPB University4
Ruddy SuwandiIPB University3
Djoko PoernomoIPB University3
La Ode HuliUniversitas Halu Oleo3
Bustami IbrahimAfiliasi tidak diketahui3
Laode Muhamad Hazairin NadiaUniversitas Halu Oleo2
Joko SantosoIPB University2
Wahyu RamadhanIPB University2
Purnama ArafahIPB University2
Iriani SetyaningsihIPB University2
Zacky Arivaie SantosaIPB University2
Winarti ZahiruddinAfiliasi tidak diketahui2
Nurjanah NurjanahIPB University2
Wahyu RamadhanIPB University2
Mega SafithriIPB University2
Desi ListianaAfiliasi tidak diketahui2
Desi ListianaIPB University2
Roni NugrahaIPB University2
Dian SetyariniAfiliasi tidak diketahui2
Pipin SupinahIPB University2
Tati NurhayatiIPB University2
Kustiariyah TarmanAfiliasi tidak diketahui2
Hijrah AminAfiliasi tidak diketahui1
Yunisha AktinidiaIPB University1
Agus YuliantoState University of Semarang1
Irzal EffendiIPB University1

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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">Extraction by Dry Rendering Methode and Characterization Fish Oil of Catfish Viscera Fat by Product of Smooked Fish Processing</dc:title>
	<dc:creator xml:lang="en">Kamini, Kamini</dc:creator>
	<dc:creator xml:lang="en">Suptijah, Pipih</dc:creator>
	<dc:creator xml:lang="en">Santoso, Joko</dc:creator>
	<dc:creator xml:lang="en">Suseno, Sugeng Heri</dc:creator>
	<dc:subject xml:lang="en">catfish</dc:subject>
	<dc:subject xml:lang="en">dry rendering</dc:subject>
	<dc:subject xml:lang="en">temperature and time of extraction</dc:subject>
	<dc:subject xml:lang="en">viscera fat</dc:subject>
	<dc:description xml:lang="en">AbstractThe catfish viscera fat, is cathfish processing by-products, has potential to be used as a source of rawmaterial for production of fish oil. This study aimed to analyze the value of proximate, heavy metal contentand fatty acid profile of catfish viscera fat (Pangasius hypopthalmus) and characterized fish oil extracted bydry rendering in various temperature and time than compared it to fish oil extracted by stove heating toobtain the best treatment. Proximate, heavy metal residue, and the fatty acid profile analysis were conductedfor characterizing catfish viscera fat. Fish oil extraction was conducted by dry rendering in varioustemperatures of 50, 60, 70, 80 °C for 1, 2, and 3 hours. Fish oil quality was determined by the chemicalcharacteristics i.e. PV, FFA, anisidin and TOTOX. The results of the study showed that fat content of catfishfat viscera was 88.19 %, the heavy metals content was below SNI standart to be consumed, and fatty acidprofile composition was SFA&amp;gt;MUFA&amp;gt;PUFA. The highest fatty acid content was oleic acid. The best fish oilquality was resulted on temperature extraction of 50°C for 2 hours with yield value, PV, FFA, anisidin, andTOTOX were 45.17 %, 2.77 meq/kg, 0.83 %, 2.86 meq/kg, 8.39 meq/kg respectively. This result was notsignificantly different with fish oil extracted by the stove heating expect for yield and PV were 80.11% and6.52 meq/kg, respectively.</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>2017-02-06</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/15071</dc:identifier>
	<dc:identifier>10.17844/jphpi.v19i3.15071</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 19 No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia; 196-205</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 19 No. 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia; 196-205</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/15071/11072</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2017 Jurnal Pengolahan Hasil Perikanan Indonesia</dc:rights>
</oai_dc:dc>