Abstract

Sugeng Heri Suseno*, Agoes M. Jacoeb, Stephanie Bija, Dian Prima Christiani Hulu and Nadia Fitriana

DOI : http://dx.doi.org/10.13005/ojc/320441

Sardine fishmeal oil by-product contains a high omega-3, but the quality is still low. The available quality of sardine oil is still limited for animal feed with a low price. Improvement the quality of fish oil can be conducted by active and passive filter combination method. The purpose of this study is to produce fish oil in according to International Fish Oil Standards in scale up production. Neutralization was conducted with the addition of NaOH 22°Be at 50°C for 10 minutes. Bleaching was conducted by using 5% Magnesol as adsorbents at 50°C, and then filtrated with various sizes of filtration, there are 5 μm, 3 μm and 1 μm. Results showed that the level of primary and secondary oxidation tend to decrease with the continuous purification and it was in the range of IFOS (free fatty acid 0.67%, peroxide value 0.87 meq/kg, p-anisidine value 3.66 meq/kg, and totox value 5.48).

Bleaching; filtration; neutralization; sardine oil

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