Open AccessEFFECTS OF NEUTRALIZATION PERIOD AND TEMPERATURE IN ALKALI REFINING ON THE QUALITY OF SARDINE OIL
Author(s) -
Hari Eko lrianto,
Sri Ningrum Pudjiastuti,
Pipih Suptijah
Publication year - 2017
Publication title -
indonesian fisheries research journal/indonesian fisheries research journal
Language(s) - English
Resource type - Journals
eISSN - 2502-6569
pISSN - 0853-8980
DOI - 10.15578/ifrj.1.1.1995.87-99
Subject(s) - sardine , refining (metallurgy) , pulp and paper industry , quality (philosophy) , environmental science , food science , fish <actinopterygii> , fishery , mathematics , chemistry , biology , engineering , epistemology , philosophy
Most fish meal weste oil encountered in Indonesia has high free fatty acid (FFA)value, dark colour end strong fishy odour. Thus, the oil needs refining process for thequality improvement before-further uses, such as by alkali refining application.