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Abstract
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Article Information:
Improving the Quality of Sardine Oil from Bali-Indonesia Using Passive Filter (Centrifugation)
Sugeng Heri Suseno, Yosephina M.J. Batafor, Nurjanah and Ayu Fitri Izaki
Corresponding Author: Sugeng Heri Suseno
Submitted: January 16, 2014
Accepted: January 25, 2014
Published: May 10, 2014 |
Abstract:
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Fish oil contains polyunsaturated fatty acids, especially omega-3. Fish oil industry by-product cannot be used because of the low quality so it needs to be purified by treatment with passive filters (centrifugation). The purpose of this study is to determine the best time and speed of passive filter treatment (centrifugation) to improve the quality of fish oil. Fish oil done purification with centrifugation treatments with the time and speed differences. Fish oil treatment has been done then analyzed yield, secondary primary oxidation parameters and clarity values. Treatment of 2500 rpm 45 min is characteristic of the best combination of speed centrifugation treatment and time, seen from the statistical analysis of secondary and primary oxidation parameters and also can meet the standards.
Key words: Centrifugation, passive filter, refining, sardine oil, secondary primary oxidation, ,
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Cite this Reference:
Sugeng Heri Suseno, Yosephina M.J. Batafor, Nurjanah and Ayu Fitri Izaki, . Improving the Quality of Sardine Oil from Bali-Indonesia Using Passive Filter (Centrifugation). Advance Journal of Food Science and Technology, (5): 609-615.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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