Pengujian Kualitas Oksidasi Primer dan Sekunder Minyak ikan Komersial Produk Dalam Negeri dan Impor

Abstract

Fish oils in Indonesian market come from domestic and import in capsule form. The purpose of this study was to analyze the fatty acid content, the primary and secondary oxidations of fish oil in domestic and import product, and to compare its quality. The highest FFA in import fish oil was type B (1,56 ± 0.01) and the lowest was type D (0,72 ± 0,07). The result of peroxide value, anisidin value, and the total oxide value of import fish oil had a lower value than domestic one. The highest peroxide value in import fish oil was type C (19,91 ± 0,71) and the lowest was type A (9.53 ± 0.95). The highest anisidin value in import fish oil was D (6,37 ± 0,25) and the lowest found in type B (2.00 ± 2.5). The highest total oxidation of import fish oil was C (46,93 ± 9,07) and the lowest was A (27,54 ± 9,41). Import fish oil contained more fatty acids compared than the domestic fish oil.