Fatty Acid Composition of Some Potential Fish Oil from Production Centers in Indonesia

Suseno, Sugeng Heri; Hayati, Saraswati; Izaki, Ayu Fitri

doi:10.13005/ojc/300308

Cited by 30 publications

(19 citation statements)

References 17 publications

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“…Other esters are only at minor concentrations in these sources, but they are present in non-conventional sources (jatropha oil, fish oil, algae, some wastes) that will benefit from current enhancing politics that pursue the use of sustainable sources that do not interfere with the food market. For example, fish oil is rich in palmitoleic (15%-20%) and docosahexanoic (5%-25%) acids, [19][20][21][22][23][24] while fish fat presents erucic and eicosenoic acids as well. 19,25 Algae may show higher concentrations of palmitic and linolenic acids than traditional biodiesel sources, and significant amounts of highly polyunsaturated acids, such as docosahexanoic acid.…”

Section: Experimental and Fuel Samplesmentioning

confidence: 99%

Lubricity of paraffinic fuels additivated with conventional and non-conventional methyl esters

Rodríguez–Fernández

Ramos

Sánchez-Valdepeñas

et al. 2019

Advances in Mechanical Engineering

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Fuel lubricity prevents wear between metallic parts in relative motion inside the injection system of combustion engines. Among diesel fuels, paraffinic (gas-to-liquid or hydrotreated oils) and biodiesel (methyl esters) fuels are emerging since some of them are renewable and, in the case of paraffinic fuels, present excellent properties that can be exploited in compression ignition engines. However, the lubricant properties of raw paraffinic fuels are poor. This work explores the potential of individual methyl esters, found in different biodiesel fuels derived from a wide variety of sources, as lubricity additives for paraffinic fuels. Blends at 1% and 2% ester content in a surrogate of paraffinic fuel were tested under the standardized high-frequency reciprocating rig test for lubricity determination. Results confirm the extremely poor lubricity of the surrogate and that the wear scar diameter measured (the higher this, the lower the fuel lubricity) can be significantly reduced with any of the tested esters just at 1% concentration. Higher ester concentration (2%) does not always improve the lubricity further. The number of double bonds in the ester was revealed very significant, but to boost the lubricity of the blend and fulfill the limits set in fuel quality standards, two or more polyunsaturated esters are necessary.

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Section: Experimental and Fuel Samplesmentioning

confidence: 99%

Lubricity of paraffinic fuels additivated with conventional and non-conventional methyl esters

Rodríguez–Fernández

Ramos

Sánchez-Valdepeñas

et al. 2019

Advances in Mechanical Engineering

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“…(37,99%, 29,53% dan 5,07%), minyak hati ikan cucut (3,15-1,67%, 8,90-3,17% dan 1,82-0,70%), minyak ikan tuna (Thunnus sp.) (19,31%, 16,54%, 34,99%), dan minyak ikan sardin (Sardinella lemuru) (28,90%; 17,99% dan 22,82%) (Suseno et al 2014). Kandungan asam lemak tak jenuh minyak hati ikan cucut botol, yaitu: omega-3 oktadekanoat (18:2ω-3), linolenat (18:3ω-3), oktadekatetraenoat (18:4ω-3), eikosatetraenoat (20:4ω-3), dan eikosapentaenoat (EPA) (20:5ω-3) (Damongilala 2008).…”

Section: Pendahuluanunclassified

Characteristic Squalene compounds Shark Liver Oil of home industry product in Pelabuhan Ratu

Insani¹,

Suseno²,

Jacoeb³

2018

Jurnal PHPI

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Omega-3, Omega-6, Omega-9 fatty acids and Squalene are an active component of fish oil that are beneficial to the human health. Squalene is countained in shark liver oil (Centrophorus sp.). The aim of this research was to determine the quality and characterization of fish oil from of household production at Pelabuhan Ratu. The analysis is the fatty acid profile, primer and sekunder oxidation and determine the content of compounds squalene contained in the shark liver oil. The fatty acid profile showed that the dominant fatty acid is oleic aced (28.22%). EPA and DHA of shark liver oil are 1.54% and 4.78% respectively. The test results of parameter value of primary and secondary showed shark liver oil has a high oxidation value of PV (17.73 mEg/kg), p-AV (29.32 mEg/kg), TOTOX (64.78 mEg/kg) and FFA (4.65%). The value of the density and viscosity of the shark liver oil of 0.91 g/cm3 and 38.18 cPs. Clarity shark liver oil at a wavelength of 450 nm is 84.98%. GC-MS showed that squalene peak appears at the retention time of 23.357 and 23.285 minutes with a total area of 12.49% and 22.14% for crude and pure (reffine) shark liver oil and its molecular weight was 410.391 g/mol.

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“…Kadar asam lemak ω-3 pada minyak ikan lemuru dapat mencapai 19,37%, dengan jenis asam lemak ω-3 yang dominan adalah EPA (eicosapentaenoic acid, C20:5ω-3) mencapai 14,46%, sedangkan kadar DHA (docosahexaenoic acid) 4,60% (Suseno et al 2014). Minyak lemuru dihasilkan sebagai hasil samping pengalengan ikan lemuru (Purwanto et al 2015).…”

Section: Pendahuluanunclassified

“…Minyak hasil samping pengalengan lemuru menunjukkan total oksidasi yang memenuhi standar IFOMA tetapi melebihi batasan maksimum dari draft Codex dan IFOS. Kadar asam lemak tidak jenuh yang tinggi di dalam minyak ikan lemuru (Suseno et al 2014) menyebabkan minyak ini mudah teroksidasi. Minyak ini merupakan hasil samping dan bukan merupakan produk utama dari industri pengalengan ikan, sehingga dalam penanganannya kurang hati-hati untuk meminimalkan oksidasi.…”

Section: Hasil Dan Pembahasan Karakteristik Minyak Hasil Samping Pengunclassified

Fortification of Sardine Fish Oil from By-product of Canning Processing into Beef Meatball and Chicken Nugget

2017

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Cara sitasi: Estiasih T, Trowulan E, Rukmi WD. 2017. Fortifikasi minyak hasil samping pengalengan lemuru pada bakso sapi dan nugget ayam. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(1): 164-178. AbstrakAsam lemak ω-3 dapat diperoleh dari hasil samping pengalengan lemuru dan potensial digunakan untuk fortifikasi. Fortifikasi umumnya dilakukan dalam bentuk mikrokapsul minyak ikan, akan tetapi lebih mahal dibandingkan fortifikasi langsung. Minyak ikan dari hasil samping pengalengan lemuru pada penelitian ini, difortifikasikan secara langsung pada bakso sapi dan nugget ayam pada konsentrasi 0, 2, 4, dan 6% (b/b). Analisis yang dilakukan meliputi tingkat oksidasi, kadar asam lemak bebas, profil asam lemak, tekstur, warna, tingkat kecerahan, dan uji organoleptik pembedaan berupa uji segitiga. Hasil penelitian menunjukan tingkat oksidasi pada nugget cenderung lebih tinggi dibandingkan bakso. Kadar asam lemak bebas meningkat pada nugget dengan meningkatnya tingkat fortifikasi tetapi menurun pada bakso. Tekstur kedua produk relatif tidak berubah akibat fortifikasi minyak ikan dengan kecenderungan kekerasan tekstur meningkat pada nugget dan menurun pada bakso. Kecerahan (L) permukaan bakso lebih tinggi dibandingkan nugget. Tingkat kecerahan tidak berbeda nyata dengan meningkatnya fortifikasi minyak ikan. Nilai kemerahan (+a) pada bakso dan nugget berubah secara signifikan. Tingkat kekuningan (+b) untuk kedua produk tidak berubah secara signifikan akibat peningkatan fortifikasi minyak ikan. Uji pembedaan menunjukkan bahwa tingkat fortifikasi 2% merupakan tingkat penambahan minyak ikan yang tidak dapat dibedakan oleh panelis untuk rasa dan bau. Tingkat penambahan minyak ikan 2% ini merupakan perlakuan terbaik. Kadar asam eikosapentaenoat (EPA) bakso dan nugget adalah 2,85 dan 2,22% pada tingkat fortifikasi 2%. Penurunan yang tajam terjadi pada EPA, dengan tingkat penurunan pada nugget lebih tinggi dibandingkan bakso. Kata kunci: Asam eikosapentaenoat (EPA), asam lemak ω-3, tingkat oksidasi AbstractOne source of ω-3 fatty acids is a by-product of lemuru canning processing that can be used for fortification. Generally, fortification uses fish oil microcapsule but it is more expensive than direct fortification. In this study, fish oil from a by-product of lemuru canning processing was directly fortified into beef meatball and chicken nugget at concentration of 0, 2, 4, and 6% (w/w). Oxidation level, free fatty acid content, colour, lightness, texture, and sensory acceptance by triangle difference test were analyzed. The results showed that oxidation level of nugget was higher than meatball. Free fatty acid content increased in nugget by increasing fortification level, but it was decrease in meatball. Texture of both was relatively unchanged, with a tendency to increase in nugget and decrease in meatball. Lightness (L) of meatball surface was higher than nugget surface. Lightness did not significantly change by increasing fortification level. Redness (+a) and yellowness (+b) of meatball and nugget changed significantly by f...

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Fatty Acid Composition of Some Potential Fish Oil from Production Centers in Indonesia

Cited by 30 publications

References 17 publications

Lubricity of paraffinic fuels additivated with conventional and non-conventional methyl esters

Lubricity of paraffinic fuels additivated with conventional and non-conventional methyl esters

Characteristic Squalene compounds Shark Liver Oil of home industry product in Pelabuhan Ratu

Fortification of Sardine Fish Oil from By-product of Canning Processing into Beef Meatball and Chicken Nugget

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