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Characterization of the oil from the abdomen part of smoked catfish (Pangasius hypophthalmus) processing by-product

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 22 No. 1 (2019) · hlm. 187–197

DOI
10.17844/jphpi.v22i1.26473
ISSN
2354-886X, 2303-2111
Terbit
2019-04-30
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

Smoke catfish (Pangasius hypophthalmus) processing place produces waste in the form of fish entrails. Abdominal fat is the main component of fish entrails and is a source of fish oil. This study was aimed to determine the physicochemical characteristics and composition the catfish abdominal fat. The oil was extracted by rendering the abdominal fat at 70°C for 5 h followed up by purification through bentonite and active charcoal. Crude catfish oil was observed to be semi-solid in texture, yellow and fishy. The purification improved the characteristics of the fish oil. The purified fish oil was white and less fishy. Furthermore, the purification step reduced the free fatty acid content, the acid number and peroxide value up to 11; 4 and 3 fold, respectively. Palmitic, stearic and myristic acid dominated saturated fatty acid group, representing 26.22; 5.06 and 2.85% of the total fat, respectively. Meanwhile, oleic and linoleic represented 40.14 and 19.97 of the total fat, respectively and were the dominant fatty acid of the unsaturated fatty acid group.

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  • Riau University
  • IPB University
  • Sekolah Tinggi Ilmu Farmasi Riau
  • Ministry of Marine Affairs and Fisheries
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
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Rekan penulisOrganisasiArtikel bersama
Andarini DiharmiAfiliasi tidak diketahui5
Mery SukmiwatiRiau University2
Mirna IlzaRiau University2
Edison EdisonRiau University2
N. Ira SariRiau University2
Allecya Tri Elisabeth SihombingRiau University2
Rahmayuni RahmayuniRiau University1
Lutfi Dila Dwi SeptianRiau University1
Nuri AndarwulanIPB University1
Dedi FardiazIPB University1
Endang Sri HeruwatiMinistry of Marine Affairs and Fisheries1
Enda MoraSekolah Tinggi Ilmu Farmasi Riau1
Emma SusantiSekolah Tinggi Ilmu Farmasi Riau1
Lorde SembiringRiau University1
Ela Davera SariRiau University1
Nurul Muji ArianiRiau University1
Kenzo Aditya Muhammad Yandhria PutraRiau University1
Santhy W SidaurukAfiliasi tidak diketahui1
Santhy Wisuda SidaurukRiau University1
Ilman ArifRiau University1
Rahman KarnilaAfiliasi tidak diketahui1
M Lamudin NoorAfiliasi tidak diketahui1
Rahman KarnilaRiau University1
M Lamudin NoorRiau University1
Mery SukmiwatiAfiliasi tidak diketahui1
Noor Ira SariAfiliasi tidak diketahui1
Noor Ira SariRiau 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">Characterization of the oil from the abdomen part of smoked catfish (Pangasius hypophthalmus) processing by-product</dc:title>
	<dc:creator xml:lang="en">Ayu, Dewi Fortuna</dc:creator>
	<dc:creator xml:lang="en">Diharmi, Andarini</dc:creator>
	<dc:creator xml:lang="en">Ali, Akhyar</dc:creator>
	<dc:subject xml:lang="en">catfish oil</dc:subject>
	<dc:subject xml:lang="en">fat abdomen</dc:subject>
	<dc:subject xml:lang="en">fatty acids</dc:subject>
	<dc:description xml:lang="en">Smoke catfish (Pangasius hypophthalmus) processing place produces waste in the form of fish entrails. Abdominal fat is the main component of fish entrails and is a source of fish oil. This study was aimed to determine the physicochemical characteristics and composition the catfish abdominal fat. The oil was extracted by rendering the abdominal fat at 70°C for 5 h followed up by purification through bentonite and active charcoal. Crude catfish oil was observed to be semi-solid in texture, yellow and fishy. The purification improved the characteristics of the fish oil. The purified fish oil was white and less fishy. Furthermore, the purification step reduced the free fatty acid content, the acid number and peroxide value up to 11; 4 and 3 fold, respectively. Palmitic, stearic and myristic acid dominated saturated fatty acid group, representing 26.22; 5.06 and 2.85% of the total fat, respectively. Meanwhile, oleic and linoleic represented 40.14 and 19.97 of the total fat, respectively and were the dominant fatty acid of the unsaturated fatty acid group.</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>2019-04-30</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/26473</dc:identifier>
	<dc:identifier>10.17844/jphpi.v22i1.26473</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 22 No 1 (2019): Jurnal Pengolahan Hasil Perikanan; 187-197</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 22 No. 1 (2019): Jurnal Pengolahan Hasil Perikanan; 187-197</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/26473/17095</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2019 Dewi Fortuna Ayu, Andarini Diharmi, Akhyar Ali</dc:rights>
</oai_dc:dc>