Research Article Open Access

Physicochemical Characteristics and Quality Parameters of Alkali-Refined Lemuru Oil from Banyuwangi, Indonesia

Authors

CORRESPONDING AUTHOR
Sugeng Heri Suseno
Department of Aquatic Product Technology, Faculty of Fisheries and Marine Science, Bogor Agricultural University, Jl. Agatis, Kampus IPB Dramaga, Bogor 16680, West Java, Indonesia
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Tajul Aris Yang
School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
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Wan Nadiah bt Wan Abdullah
School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
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Saraswati
Department of Aquatic Product Technology, Faculty of Fisheries and Marine Science, Bogor Agricultural University, Jl. Agatis, Kampus IPB Dramaga, Bogor 16680, West Java, Indonesia
Published on: January 15, 2015
DOI 10.3923/pjn.2015.107.111
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Abstract

Lemuru oil which is a by-product of fish meal industry is potential to be developed in various fields, such as the pharmaceutical, food and feed industry. Characterization of lemuru oil needs to be done to obtain basic information about crude fish oil. This study aimed to determine fatty acid composition, soapstock content, tocopherols, chemical and physical quality parameters, heavy metal and PCB content of alkali-refined lemuru oil. The content of omega-3 in lemuru oil was 29.09%. The content of soapstock and vitamin E in lemuru oil was 20% and 1.742 mg/100 g. Free fatty acid level, acid value, peroxide value, p-anisidine value and the total oxidation of this oil were 1.25%, 2.49 mg KOH/g, 4.40, 31.79 and 40.59 meq/kg, respectively. Viscosity and density value were 51.73 pas (pascal second) and 22.75 g/cm3. Result of atomic absorption spectrometry (AAS) test of lemuru oil showed that heavy metals and PCB content in alkali-refined lemuru oil were not detected.

Keywords:

Alkali-refined lemuru oil, characterization, omega-3, quality, soapstock

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Suseno, S. H., Yang, T. A., Abdullah, W. N. bt W., & Saraswati. (2015). Physicochemical Characteristics and Quality Parameters of Alkali-Refined Lemuru Oil from Banyuwangi, Indonesia. Pakistan Journal of Nutrition, 14(2), 107–111. https://doi.org/10.3923/pjn.2015.107.111
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