Optimization of Sardine Oil Neutralization Process from Fish Meal Industry By-product

Sugeng Suseno, Nadia Fitriana, Agoes Jacoeb, Saraswati Saraswati
2015 Oriental Journal of Chemistry  
Abstact: Sardine oil obtained from by-product meal processing industry is an abundant source of -3 fatty acids. Utilization of oil from fish meal by-products is very limited, due to its less attractive color and high FFA level. In order to optimalize its utilization, this fish oil needs to be purified. Bleaching technique was conducted in this study. Miracle Filter Powder (MFP) was used as adsorbent. Central composite design of response surface method was employed as experimental design with
more » ... ee variables, i.e. adsorbent concentration, temperature and period toward response of peroxide value (PV) and Free Fatty Acid (FFA). The results showed that quadratic regression model was suitable to explain the interaction of all variables toward response of PV and FFA. Optimum condition was obtained at a treatment of MFP 3% addition, with temperature and contact period were 50°C and 15 min, respectively. Results of validation showed that optimum condition resulted the 21.68% reduction of PV and 30.68% reduction of FFA.
doi:10.13005/ojc/310487 fatcat:vzt672rn4zboxebwe4nmxqzrui