| dc.description.abstract | Sardines (Sardinella sp.) was a by-product of flouring and canning industry where sardines are known contain more than 10% fat and most of the fat that was stored in the belly cavity (Moeljanto 2010). Purification is needed to get fish oil with food quality, so it is safe to be consumed. The purpose of this research were (1) characterize and determine the best fish oil taken from different locations; (2) determine the best purification treatment of centrifugation, adding synthetic adsorbent and combination; (3) determine optimization treatment of centrifugation and adding synthetic adsorbent using response surface method (RSM). Fish oil taken from different locations, Banyuwangi and Pekalongan. The best fish oil was taken from Pekalongan with composition of an unsaturated fatty acid 40.17% and saturated fatty acid 31.16%, with free fatty acids value 3.94 %, peroxide value 5 meq/kg, anisidin value 0.88 meq/kg and totox value 10.88 meq/kg. Purification by centrifugation best treatment was 10,500 rpm for 30 minutes. Purification by adsorbent synthetic best treatment was adding atapulgite 3% and bentonite 3%. Purification by combination centrifugation and adding synthetic adsorbent best treatment was centrifugation at 10,500 rpm for 30 minutes combined atapulgite 3% and bentonite 3%. The response surface method optimization best treatment was centrifugation at 9,494.89 rpm for 31.48 minute combined atapulgite 3% and bentonite 3% with free fatty acids value 4.07%, peroxide value 2.97 meq/kg, anisidin value 0.81 meq/kg and total oxidation value 6.32 meq/kg. An increase in percent of fish oil light transmission at different wave lengths by centrifugation and adding synthetic adsorbent. The best transmission values obtained at the combination synthetic adsorbent of bentonite and atapulgite on fish oil which is centrifuged first with 10,500 rpm for 30 minutes. | en |
