Pengaruh Ratio Dt/Di dan Kecepatan Pengadukan terhadap Hidrolisis Enzimatik Minyak Ikan Lemuru Menggunakan Lipase Aspergillus Niger untuk Produksi Asam Lemak Omega-3

Abstract

Lemuru is one of fish that found in Indonesia which can be processed into canned fish (sardine), cue, and fish meal. Fish oil is by- product of fish meal processing that is containing unsaturated fatty acid named omega-3, specially eicosapentanoic acid (EPA) and docosahexanoic acid (DHA). Research objectives are obtaining the optimum process conditions for enzymatic hydrolysis of lemuru fish oil using lipase from Aspergillus niger and determining the Dt/Di ratio and optimum stirring speed for enzymatic hydrolysis of fish oils produce omega-3 fatty acids.. Hexane added into 527,625ml of fish oil that have been rinsed by nitrogen and lipase enzyme that is dissolved with phosphat buffer 0,1 M and hydrolyzed at optimum condition for 48 hour. Product separated from water and analyzed with Gas Chromatography Mass Spectromerty. Scales that used in this research are 5, 10, 20, and 50, which each volumes are 52,7625 ml; 105,525 ml; 211,05 ml; and 527,625 ml. The product at last scale contain 1,16% EPA. DHA does not formed at this scale caused by non-ideal parameter. Stirring speed and ratio of stirrer diameter and container diameter are the parameters that influence production of omega-3. Ideal stirring speed using propeller with 3 blades calculated based on 250 rpm as initial stirring speed. Ideal ratio of container diameter and stirrer diameter is 1,1538.