Penentuan Suhu dan Waktu pada Ekstraksi Wet Rendering Minyak Ikan dari By-Product Ikan Nila (Oreochromis niloticus)

Abstract

Tilapia is a farmed commodity of freshwater fish that can be processed into refined products, one example is the tilapia fillets. The arising problem from the utilization of tilapia into many processed products is residual waste processed. The purpose of this research is to obtain fish oil from by-product with wet rendering extraction; to characterize fish oil from wet rendering extraction; to determine the best temperature and time wet rendering extraction; to determine the fatty acid profile of fish oil that be extracted with wet rendering method. Extraction temperatures and times that be used were 25, 50, 70, 90°C, and 15, 25, 35, and 45 min. Quality of extracted was tested with Free Fatty Acid Test, acid value, peroxide, p-anisidine, total oxidation, and fatty acid profiles. The best temperature and time of wet rendering extraction is 70°C for 35 minutes, with the highest value of fish oil yield is 6,44%. Fish oil yield that be obtained from Bligh and Dyer extraction amounted to 8,12%. The value of EPA and DHA that be contained of fish oil extracted wet rendering is 1,15% and 1,03%.