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    Abstract
2017 (Vol. 13, Issue: 6)
Research Article

Improving the Quality of Fish Oil from Fat Viscera of Striped Catfish (Pangasiushypopthalmus) Processing By-Product with Neutralization and Bleaching

SugengHeriSuseno, Kamini, Agoes M. Jacoeb, PipihSuptijah, Nadia Fitriana and NilamPuspaRuspatti
Departement of Aquatic Products Technology, Faculty of Fisheries and Marine Science, Bogor Agricultural University, JalanAgatisKampus IPB Dramaga Bogor 16680, Indonesia
 

DOI: 10.19026/ajfst.13.5159
Submitted Accepted Published
October 6, 2016 February 14, 2017 September 25, 2017

  How to Cite this Article:

SugengHeriSuseno, Kamini, Agoes M. Jacoeb, PipihSuptijah, Nadia Fitriana and NilamPuspaRuspatti, 2017. Improving the Quality of Fish Oil from Fat Viscera of Striped Catfish (Pangasiushypopthalmus) Processing By-Product with Neutralization and Bleaching.  Advance Journal of Food Science and Technology, 13(6): 218-223.

DOI: 10.19026/ajfst.13.5159

URL: http://www.maxwellsci.com/jp/mspabstract.php?jid=AJFST&doi=ajfst.13.5159

Abstract:


This study aimed to obtain refined catfish oilbypurification with neutralization and bleaching. NaOH alkaline purification treatment used 12, 14 and 16Be. The best semi-refined oil then purified using adsorbents magnesol XL in various concentrations as many as 0, 1, 3 and 5% then stirred using a magnetic stirrer for 10, 20 and 30 min. The oil analyzed by several parameters such as yield, free fatty acids, acid value, peroxide value, p-anisidine value, total oxidation value and clarity test. The results showed that the best semi-refined oil was conducted by treatment 16Be NaOH and refined oil was conducted by combination treatment 1% Magnesol XL and 10 minutes stirring. The whole parameters result in this combination were under International Fish Oil Standard (IFOS).

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    Competing interests

The authors have no competing interests.
    Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

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© The Author(s) 2017

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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