IMPROVED QUALITY OF SARDINES OIL (Sardinella sp.) USING CENTRIFUGATION

Abstract

Centrifugation is a separation method of crude oil with a dizzying treatment so the heavier component will be thrown even further due to the centrifugal force. This study aimed to provide an alternative purification technology to improve the sardines (Sardinella sp.) oil quality by product of fish processing industry by using a centrifugation method. Highest fish oil yield of centrifugation from each time and speeds were, at 10.500 rpm for 15 minute (70%), at 10.500 rpm for 30 minute (60%) and at 10.500 rpm for 45 minute (56.2%5) respectively. The best treatment to got the best quality of fish oil which had low value in primary oxidation and secondary oxidation was centrifugation at 10.000 rpm for 30 minute. Peroxide value of centrifugation at 10.000 rpm for 30 minute about 5 meq/kg, panisidine value of centifugation at 10.000 rpm for 30 minutes about 0.325 meq/kg, total oxidation of centrifugation at 10.000rpm 30 minutes about 10.325 meq/kg, and free fatty acids value of centrifugation at10.000 rpm for 30 minute about 7.802 meq/kg. Percent light transmission increased at various wave lengths tested, in line with the treatment time and speed of centrifugation.