Karakterisasi dan Kestabilan Produk Kombinasi Minyak Ikan dan Minyak Habbatussauda

Abstract

Fish oil and habbatussauda are currently used to improving the quality of brain and preventing various diseases. The purpose of research is to specify characteristics and stability of product combination of fish oil and habbatussauda. The formulation of fish oil and habbatussauda are 1:1, 3:1, 5:1 and 7:1. The fatty acid profile test showed that most content found on the fish oil are EPA and DHA, while on habbatussauda are oleic and linoleic acid. Test of antioxidant activity showed that habbatussauda has higher antioxidant activity of 551.17 mM AEAC compared with fish oil of 61.15 mM AEAC. Based on free fatty acid test with 1.68%, peroxide value with 26.67 meq/kg, and anisidine value with 13.65 meq/kg, the best result is product combination formulation 1:1. The best results from stabilization test is product combination 3:1 with the lowest FFA value 5.94% in the 9th days, for organoleptic test, formulation 7:1 is the most favourite panelists because it has the brightest color.