Sardine Fish Oil By Sentrifugation and Adsorbent for Emulsion | Zendy

Kristina Haryati | Zendy; Sugeng Heri Suseno | Zendy; Nurjanah Nurjanah | Zendy

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Sardine Fish Oil By Sentrifugation and Adsorbent for Emulsion

Author(s) -

Kristina Haryati,

Sugeng Heri Suseno,

Nurjanah Nurjanah

Publication year - 2017

Publication title -

jurnal pengolahan hasil perikanan indonesia

Language(s) - English

Resource type - Journals

eISSN - 2354-886X

pISSN - 2303-2111

DOI - 10.17844/jphpi.v20i1.16437

Subject(s) - emulsion , creaming , sardine , chemistry , fish oil , citric acid , chromatography , lecithin , eicosapentaenoic acid , food science , docosahexaenoic acid , fatty acid , polyunsaturated fatty acid , fish <actinopterygii> , biochemistry , fishery , biology

Sardine fish meal by-product contain eicosapentaenoic acid (EPA) and docosahexaenoic (DHA) and it can be made as emulsion. The purpose of this study were to determine the best fish oil emulsion by mixing the oil phase (lecithin 3% and oil) and water phase (carboxymethyl cellulose/CMC 2% and fruit juice) and then stored until creaming, and the emulsion is analyzed their viscosity, pH, percent of stability and long separation. Sardine oil is separated from the emulsion and tested oxidation parameters. The best emulsion was fish oil emulsion after refined without citric acid (RTS) with viscosity (2470.31 cP), pH (5.64), percent of stability (56.14%) and long separation (14 days). Primary and secondary oxidation parameters of RTS were FFA (14.87%), PV (14.43 meq/kg), AV (32.57 meq KOH/g), AnV (17.3 meq/kg), and Totox (46.16 meq/kg).

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