Ahmadi, Kgs (2009) PEMURNIAN MINYAK IKAN BASIL SAMPING PENEPUNGAN lKAN LEMURU (Sardinella longiceps) MENGGUNAKAN ZEOLIT ALAM TERAKTIVASI. Rekapangan : Jurnal Teknologi Pangan, 3 (2). pp. 93-102. ISSN 1978-4163

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    Lemuru oil is a product of the flour byproduct lemuru flour that has potential as a source ofoo-3fatty acids. The downside of this oil is a dark color, highfreefatty acid (4.92%), and high peroxide numbers (82.8 meq I kg). Quality fish oils can be improved by using a zeolite so that it can achieve the quality requirements are permissible. Before the use of zeolite must first be activated by acid (HCI). This study aimed to obtain normality of HCI in the activation and the percentage of the natural zeolite to purify fish oil byproduct lemuru flour. The design used in this study is completely randomized factorial design with two factors. The first factor is the normality of HCI; without soaking HCI (HO), soaked in HCI 2 N (H1), soaked in 4 N HCl (H2), and soaked in 6 N HCI (H4). The second factor is the percentage of the zeolite, 5% (P1), 10% (P2), 15% (P3), and 20% (P4). The parameters used were color, free fatty acid, peroxide number, and total 00-3 fatty acids. The results showed that the normality of HCI and the percentage of the zeolite significantly affect all the parameters of observation. The best treatment is the normality of HCI 6 N and the percentage of 20% zeolite capable of purifying the byproduct of fish oil flour lemuru with each parameter of the color with absorbance 0.223, free fatty acids 1.12%, 21.05% peroxide number, and increasing concentrations of 00-3 fatty acids into% 20.81

    Item Type: Article
    Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
    Divisions: UPN Jatim Journal > Rekapangan : Jurnal Teknologi Pangan
    Depositing User: Users 2 not found.
    Date Deposited: 30 Mar 2011 14:43
    Last Modified: 30 Mar 2011 14:43

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