CD Skripsi

Karakteristik Minyak Ikan Red Devil (Amphilophus Labiatus) Yang Diekstraksi Dengan Metode Wet Rendering Pada Suhu Berbeda

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The presence of red devil fish (Amphilophus labiatus) in Lake Toba has led to a reduction in the number of other fish species. Red devil fish contains fat between 3-5%. The purpose of the study was to determine the effect of temperature differences on the quality of red devil fish oil and get the best extraction temperature. The research method is an experimental method with a non-factorial Completely Randomized Design (CRD) using different extraction temperature treatments, namely 60°C, 70°C, and 80°C. The test parameters were fat content, yield, free fatty acids, perioxide number, saponification number, and iodine number. The results showed that red devil fish can reach a length of 15 inches, or 38 cm, when mature, making it much larger than freshwater fish in general. The fat content of red devil fish obtained was 4.77±0.09 %. The yield of red devil fish oil at 60°C, 70°C, and 80°C were 3.15±0.05 %, 3.53±0.01 %, 4.37±0.01 %, respectively. The results of the analysis of quality characteristics consisting of free fatty acid numbers extracted at 60°C, 70°C, and 80°C were 1.25±0.05 %, 2.15±0.04 %, 3.20±0.05 %, respectively. The peroxide number analysis results at 60°C, 70°C, and 80°C were 4.14±0.02 meq/kg, 4.33±0.02 meq/kg, 5.06±0.04 meq/kg and iodine number were 6.36±0.13 mg/100g, 5.90±0.14 mg/100g, 5.29±0.13 mg/100g, respectively. The analysis showed that the saponification number of fish oil extracted at 60°C, 70°C were 173.47±0.53 mg KOH/g, 161.19±0.79 mg KOH/g, 153.16±0.19 mg KOH/g. The best extraction temperature is 70°C because it produces a fairly high yield. In general, the test parameters at 70°C are in accordance with national and international (except free fatty acid ≤ 1.50 %).

Keywords: Amphilophus labiatus, Extraction, Fish Oil, Temperature, Yield,

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2004112365

Penerbit

Pekanbaru : Universitas Riau FAPERIKA Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2004112365

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

AL

Versi lain/terkait

Lampiran Berkas

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