Sardine oil was dominated by palmitic acid which amount of 20.25%. It can be reduced by purification in 4 stages: degumming, neutralization, bleaching, and winterization. This study aimed to reduce the saturated fatty acid in refined fish oil using winterization with various temperature treatment. The best quality of refined oil was obtained by centrifugation treatment at 10,000 rpm, Magnesol XL 1%, and winterization at temperature of 4°C. The treatment resulted free fatty acids of 0.75%, peroxide value of 5.16 meq/kg, acid value of 1.63 mg KOH/g, p-anisidin value of 12.87 meq/kg, total oxidation value of 23.19 meq/kg, and clarity value of 39.15%T. Before winterization, the saturated fatty acids of refined oil was accounted for 35.22%(w/w), then reduced to 31.06%(w/ w) after winterization.