| dc.description.abstract | Fish and habbatussauda oil are currently used to improve the quality of brain performance and may prevent various diseases. Th e purpose of this research was characterize and to determine the stability of product formulation of fi sh and habbatussauda oils. Th e formulation of fi sh oil and habbatussauda were 1:1, 3:1, 5:1, and 7:1. Th e fatty acid profi le’s test showed that fi sh oil contained more EPA and DHA, while in habbatussauda were oleic and linoleic acid. Antioxidant activity’s test showed that habbatussauda had higher antioxidant activity value with 551.17 mM AEAC, than fi sh oil with 61.15 mM AEAC. Th e results showed the product contained free fatty acid 1.68%, peroxide value 26.67 meq/kg, and anisidine value 13.65 meq/kg. Th e best formulation was product combination of 1:1. Th e best result of stabilization test was product combination of 3:1 with the lowest FFA value 5.94% in the 9th days and the best result of organoleptic test was product combination 7:1, which had the brightest color. | id |
