Stability of Imported Commercial Fish Oils (Soft Gel) in East Java

Abstract

Commercial fish oils (soft gel) have been widely traded in Indonesia, especially in East Java.The aimof this research was to determine the quality and stability of fish oils (soft gel) in East Java examined bySchaal oven method and to determine the amount of fatty acids in the commercial fish oil. The stabilityof the commercial fish oil was determined based on peroxide value, anisidine value, and total oxidationafter the oils were stored at 40oC for 6 days. The experimental design used in this research was completelyRandomized Design (CRD) with a treatment time of storage (H-0, H-2, H-4 and H-6). The quality of thecommercial fish oils was in accordance with IFOS on the parameters of the FFA, peroxide value, anisidin,and the total oxidation.The stability test results showed the fish oil quality decreased over time and onlyanisidine value was still met the IFOS standards. Sample S4 was found containing the highest amount ofomega 3 ada EPA, while S3 contained the highest amount of DHA.

Efficacy of Catfish (Pangasius Hypophthalmus) Oil to Overcome Stunting by Reducing Inflammatory Condition

“…Catfish (Pangasius hypophthalmus) is a source of unsaturated fatty acids, including omega-3 fatty acids, which have positive benefits for human health [12,13]. A previous study has shown that EPA and DHA content in catfish (Pangasius hypophthalmus) is higher than other freshwater fish [14][15][16][17]. EPA and DHA are known to have anti-inflammatory effects [18].…”