Peningkatan Kualitas Minyak Ikan Sardin (Sardinella sp.) dengan Adsorben Alami
Fish oil as by product of sardine canning process was a potential source of ω-3 fatty acids. One method of improving the quality of sardine fish oil is by purification using adsorbens. Type of the adsorben which used in this research was natural adsorbens, such as chitosan, fish scales, and eggshells. The purpose of this study was to determine the quality of fish oil before and after addition of natural adsorben. Several fish oil analysis which used were gas chomatography (GC), free fatty acids (FFA), acid value (AV), and peroxide value (PV). The result of GC showed that ω-3 is the highest fatty acids content in fish oil, which is EPA 13,31% and DHA 11,99%. Then, after addition of natural adsorbens, quality of sardine fish oil was improved. The result showed FFA, AV, PV levels decreased. The best natural adsoben to decrease FFA and AV levels is eggshells 3% which can reduce FFA levels by 35,82% and AV by 36,10%. In the peroxide analysis, the best treatment is the addition of fish scales and eggshells 7% which can reduce AV levels by (21-23)%. FFA and AV levels of fish oil still on International Fish Oil standards (IFOS), whereas the PV levels is exceed from standards.