Karakteristik Dan Profil Asam Lemak Minyak Ikan Kembung (Rastrelliger Sp.) Ya…

ABSTRACT This study was aimed to determine the best time to extract mackerel fish oil by wet rendering method on the characteristics and profiles of fatty acids in mackerel fish oil. The design was used non factorial CRD (completely randomized design). The treatments had given consisted of different extraction times, namely W1 (20 minutes), W2 (30 minutes), and W3 (40 minutes) at 70oC. The…