CD Skripsi

Karakteristik Minyak Kepala Ikan Tuna (Thunnus Albacares) Yang Di Ekstraksi Menggunakan Metode Wet Rendering

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ABSTRACT
The purpose of study was aimed to determine the best temperature of tuna fish
head oil extraction using the wet rendering method. This study was used a nonfactorial
Completely Randomized Design (CRD) using different of treatment
extraction temperatures, namely 0, 70 and 80℃). Analysis parameters consisted
was fat content, yield, free fatty acids, perioxide number, iodine, saponification,
and fatty acid profile. The results showed that the head of tuna (T. albacares) was
a fat content of 8.29%. The yield of fish oil extracted at temperatures of 60, 70
and 80°C was 1.65 ± 0.04, 3.25 ± 0.12, and 4.01 ± 0.10 (%). The results of the
analysis of the quality characteristics of consisted of the peroxide number of tuna
fish head oil extracted at a temperature of 60, 70, 80°C had 50.67 ± 0.22, 63.54 ±
0.07, and 73.68 ± 0.03 (meq/kg), respectively. Fish oil extracted at a temperature
of 60 ,70 and 80℃, the resulting free fatty acids were 1.22 ± 0.01, 1.47 ± 0.02, and
1.45 ± 0.01 (%), and iodine numbers 16.73 ± 0.16, 17.20 ± 0.10, and 17.16 ± 0.11
(mg/100g). The results of the analysis showed that the saponification numbers of
fish oil extracted at different temperatures (50, 60, and 80℃) were 266.76 ± 0.49,
222.86 ± 0.84, and 208.40 ± 0.65 (mg KOH/g). The fatty acid profile of tuna fish
head oil extracted at a temperature of 70℃ produced saturated fatty acids (SFA),
monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA)
were 18.68%, 16.29%, and 28.91%. The extraction temperature of 70℃ was the
best treatment because it produces the highest omega 3 fatty acids than other
treatments. The chemical quality characteristics of fish oil tuna head was in
accordance with IFOS standards except for the peroxide number in all treatments.
Keywords: characteristic of quality, fatty acid, omega 3, temperature

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 121 (0013)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan - Teknologi Hasil Perikanan., 2021

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 121 (0013)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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