CD Skripsi

Pengaruh Pelarut Pada Ekstraksi Minyak Kepala Ikan Toman (Channa micropeltes)

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This study aims to determine the effect of physical characteristics and the

effect of using different solvents from the extraction of toman fish head oil. This research method is experimental using a non-factorial Completely Randomized Design (CRD) consisting of 3 treatment levels, namely Ethanol, Methanol and Nhexane solvents. The analysis parameters consisted of the calculation of the proportion of toman fish, free fatty acids, peroxide number, saponification number and iodine number. The results showed that the results of toman fish oil extracted using different solvents (Ethanol, Methanol and N-hexane) produced a yellowish brown color and the results of the proportion of toman fish produced were 56.2% meat, 13.25%skin and viscera, and 30.55% head and gills. Chemical characteristics showed free fatty acid values of 1.09%, 1.75% and 2.02%, peroxide numbers of 1.88 meq/kg, 2.87 meq/kg, and 3.20 meq/kg, saponification numbers of 169.21 mg KOH/g, 171.23 mg KOH/g, and 174.88 mg KOH/g, iodine numbers of 45.76 mg/100g, 46.14 mg/100g, and 46.44 mg/100g. The best use of different solvents was obtained in methanol solvent with characteristics of free fatty acid value of 2.02%, peroxide number of 1.88 meq/kg, saponification number of 174.88 mg KOH/g, iodine number of 45.76 mg/100g.


Keywords: extraction, oil, toman fish, head.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2004111479

Penerbit

Pekanbaru : Universitas Riau FAPERIKA Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2004111479

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

Jaka

Versi lain/terkait

Lampiran Berkas

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