Purification of &lt;em&gt;Sardinella&lt;/em&gt; sp., Oil: Centrifugation and Bentonite Adsorbent

Suseno, Sugeng Heri; Nurjanah, Nurjanah; Jacoeb, Agoes Mardiono; Saraswati,

doi:10.19026/ajfst.6.3031

Cited by 16 publications

(29 citation statements)

References 14 publications

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“…Adsorbent separation in some researches were usually used centrifugation, Suseno et al 24 separated adsorbent Magnesol XL using centrifugation at 10,000 rpm for 30 minutes, Suseno et al 9 separated adsorbent bentonite using centrifugation at 10,000 rpm for 10 minutes, and Suseno et al 27 separated adsorbent (Attapulgite, Bentonite and Zeolite) using centrifugation at 10,000 rpm for 10 minutes. Pores filter utilization was tend to be more economic than centrifugation although based on this research result the level of free fatty acid was increase but according to IFOS 28 , this filtered oil was in the category of decent fish oil for consumption, peroxide value must be below 3.75 meq/kg and the level of free fatty acid must be below 1.13%.…”

Section: Resultsmentioning

confidence: 99%

“…Sardine is potentially as a source of fish oil, sardine oil production is increase every year. , Suseno et al 8 , Suseno et al 9 , and Suseno et al 10 stated that omega-3 of fish sardine was quite high, ranging from 8.69 to 27.80 with the content of EPA and DHA by 8.21 to 15.83 and 3.58 to 11.41, respectively. Fish oil of sardine fishmeal and canning by-product contain high omega-3, but Suseno et al 11 stated that the quality of these oils are still low as their soapstock are quite high (around 20%).…”

Section: Introductionmentioning

confidence: 99%

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Active and Passive Filter Combination in Scale up Purification of Sardine Fishmeal Oil by-Product

Suseno¹,

Jacoeb²,

Bija³

2016

Orient. J. Chem

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Sardine fishmeal oil by-product contains a high omega-3, but the quality is still low. The available quality of sardine oil is still limited for animal feed with a low price. Improvement the quality of fish oil can be conducted by active and passive filter combination method. The purpose of this study is to produce fish oil in according to International Fish Oil Standards in scale up production. Neutralization was conducted with the addition of NaOH 22°Be at 50°C for 10 minutes. Bleaching was conducted by using 5% Magnesol as adsorbents at 50°C, and then filtrated with various sizes of filtration, there are 5 µm, 3 µm and 1 µm. Results showed that the level of primary and secondary oxidation tend to decrease with the continuous purification and it was in the range of IFOS (free fatty acid 0.67%, peroxide value 0.87 meq/kg, p-anisidine value 3.66 meq/kg, and totox value 5.48).

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Active and Passive Filter Combination in Scale up Purification of Sardine Fishmeal Oil by-Product

Suseno¹,

Jacoeb²,

Bija³

2016

Orient. J. Chem

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“…Perbedaan nilai asam lemak bebas antara penelitian ini dengan penelitian tersebut diduga karena dipengaruhi oleh metode ekstraksi dan pemurnian, profil minyak yang dihasilkan, jenis, dan kesegaran bahan baku (Mohanarangan, 2012 meningkatkan potensi terjadinya kerusakan minyak sehingga minyak berbau tengik (Ahmadi & Mushollaeni, 2007). Penggunaan sentrifugasi pada penelitian ini bertujuan memisahkan minyak dari komponen selain minyak yang tidak dikehendaki seperti monogliserida dan digliserida yang termasuk dalam fraksi tersabunkan dan pengotor lainnya (Suseno et al, 2014). Sedangkan penggunaan adsorben jenis bentonit adalah untuk menghilangkan bau yang tidak diinginkan, membuat warna minyak lebih jernih, dan memperpanjang umur simpan minyak (Aji & Hidayat, 2010).…”

Section: Penyaringan/ Filteringunclassified

Pemurnian Minyak Ikan Patin Dari Hasil Samping Pengasapan Ikan

Nurbayasari

Utomo

Basmal

et al. 2017

JPBKP

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ABSTRAKIsi perut merupakan hasil samping pengasapan ikan patin (Pangasius hypophthalmus) yang jumlahnya mencapai 5-6%/hari dari jumlah ikan yang diasap. Jumlah hasil samping yang besar tersebut apabila tidak diolah dapat mencemari lingkungan. Masyarakat pengolah di Kabupaten Kampar, Riau telah mengekstraksi isi perut tersebut menjadi minyak ikan kasar dengan produksi 110 L/hari. Untuk itu diperlukan teknologi pemurnian yang dapat meningkatkan nilai ekonomi minyak ikan kasar yang ada. Penelitian ini bertujuan melakukan pemurnian minyak kasar hasil samping pengasapan ikan patin dengan menggunakan empat metode pemurnian. Masing-masing metode pemurnian tersebut memiliki perbedaan seperti konsentrasi bentonit, waktu dan suhu proses, konsentrasi NaOH pada proses netralisasi, dan penggunaan asam sitrat atau natrium klorida pada proses degumming. Bahan penelitian yang digunakan adalah dua jenis minyak ikan patin kasar yaitu hasil ekstraksi isi perut ikan patin dengan pengukusan dan hasil ekstraksi dengan pemanasan. Sebelum dan setelah dimurnikan, minyak ikan dianalisis bilangan asam lemak bebas, bilangan peroksida, bilangan iodin, warna, dan profil asam lemak. Hasil penelitian menunjukkan bahwa pada minyak ikan hasil ekstraksi dengan pengukusan yang dimurnikan menggunakan metode I, terjadi penurunan nilai asam lemak bebas sebesar 50,79%; peroksida sebesar 23,75%; dan peningkatan angka iodin 20,99%. Sedangkan pada minyak ikan hasil ekstraksi dengan pemanasan yang telah dimurnikan menggunakan metode II terjadi penurunan nilai asam lemak bebas sebesar 50,30%; peroksida 49,77%; dan peningkatan angka iodin 30,92% Pemurnian minyak ikan patin terbaik dihasilkan dari minyak hasil ekstraksi dengan pengukusan yang dimurnikan dengan metode I dan minyak hasil ekstraksi dengan pemanasan yang dimurnikan dengan metode II karena telah memenuhi standar yang ditetapkan oleh International Association of Fish Meal Manufactures, International Fish Oil Standard, dan standar farmakope Indonesia sebagai minyak ikan mutu pangan. KATA KUNCI : Pangasius hypophthalmus, pengasapan, isi perut, minyak ikan, pemurnian ABSTRACT Oval has been a major by-products of pangasius fish (Pangasius hypophthalmus) smoking industry, totaling of 5-6% of smoked fish. This huge amount of by-product must be properly utilized

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“…Fish oil purification aimed to obtain refined fish oil that was free from undesirable components or impurities that was carried out with 3 stages: degumming, neutralization, and bleaching 3 . Suseno et al 4 in the purification of fish oil by centrifugation and bleaching methods produced refined fish oil with free fatty acid and peroxide value above the maximum limit of International Fish Oil Standards (IFOS). It showed that the level of free fatty acids and peroxide value were necessary to be reduced by degumming stage.…”

Section: Introductionmentioning

confidence: 99%

Sardine Oil Purification with Winterization

Suseno¹,

Sintoko²,

Jacoeb³

et al. 2017

Orient. J. Chem

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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.

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Purification of <em>Sardinella</em> sp., Oil: Centrifugation and Bentonite Adsorbent

Cited by 16 publications

References 14 publications

Active and Passive Filter Combination in Scale up Purification of Sardine Fishmeal Oil by-Product

Active and Passive Filter Combination in Scale up Purification of Sardine Fishmeal Oil by-Product

Pemurnian Minyak Ikan Patin Dari Hasil Samping Pengasapan Ikan

Sardine Oil Purification with Winterization

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