DETERMINATION OF EXTRACTION TEMPERATURE AND PERIOD OF FISH OIL FROM TILAPIA (OREOCHROMIS NILOTICUS) BY PRODUCT USING WET RENDERING METHOD
Abstract
Tilapia is a farmed commodity of freshwater fish that can be processed into refined products, e.g. the tilapia fillets. The arising problem in the utilization of tilapia into processed products is its residual waste. The purpose of study is to obtain fish oil from tilapia by-products by wet rendering extraction; to characterize fish oil; to determine the optimum temperature and period of wet rendering extraction; and to determine the fatty acid composition of fish oil. Extraction temperatures were varied i.e. 25, 50, 70, and 90 °C. Extraction periods observed were 15, 25, 35, and 45 min. Quality parameters to evaluate the performance of fish oil were free fatty acid, acid value, peroxide, p-anisidine, total oxidation, and fatty acid composition analysis. The optimum temperature and period of wet rendering extraction were 70 °C for 35 minutes, with the highest yield of 6.44%. Fish oil yield which was obtained using Bligh and Dyer method was 8.12%. Fish oil extracted from wet rendering method contained 1.15% of EPA and 1.03% of DHA.
Keywords: by-product of tilapia (Oreochromis niloticus), extraction, fish oil, temperature, time
References
Ahren TJ, Klibanow AM. 1985. The mechanism of irreversible enzyme inactivation at 100°C. J Science, 228: 1280-1284.
AOAC. 1995. Official Method of Analysis. Virginia (US): Association of Analytical Chemist, Inc.
AOAC. 2005. Official Method of Analysis. Virginia (US): Association of Analytical Chemist, Inc.
Bligh EG, Dyer WJ. 1959. A rapid method of total lipid extraction and purification. J Biochemistry and Physiology, 37:911-917.
Chantachun S, Benjakul S, Sriwirat N. 2000. Separation and quality of fish oil from precooked and non-precooked tuna heads. J Food Chemistry 69: 289-294.
Damongilala L. 2008. Kandungan asam lemak tak jenuh minyak hati ikan cucut botol (Cenctrophorus sp) yang diekstraksi dengan cara pemanasan. J Ilmiah Sains 8(20):249-253.
Dewi EN, Ibrahim R. 2008. Mutu dan daya simpan fillet dendeng ikan nila merah yang dikemas hampa udara dengan vacuum sealer skala rumah tangga. J Saintek Perikanan 4(1):15-17.
Estiasih T. 2009. Minyak Ikan, Teknologi dan Penerapannya untuk Pangan dan Kesehatan. Yogyakarta: Graha Ilmu.
IFOMA. 1981. Method of Analysis for Chemistry Value of Fish Oil. England: Hoval Lane, Orchad Parade, Mutton Lane PN6 3AR.
IFOS. 2011. Fish oil purity standars. http://omegavia.com (Accesed August, 30, 2013).
IUPAC. 1987. Standart Method for The Analysis Of Oils Arld Fats and Derivatives. 7th Edn. Paquot C., A. Hautfebbe (Eds). Oxford: Blackwell Scientific Publishing Ltd.
Khoddami A, Arifin A, Bakar J, Ghazali HM. 2009. Fatty acid profile of the oil extracted from fish waste (head, intestine and liver) (Sardinella lemuru). J World Applied Sciences 7(1):127-131.
Ministry of Marine Affairs and Fisheries, Republic of Indonesia, 2013. Tilapia production in Indonesia. http://kkp.go.id (Accesed August, 30, 2013).
Osibona A, Kusemiju K, Akande GR, 2009. Fatty acid compotition and acid profile of two freshwater species, African catfish (Clarias gariepinus) and tilapia (Tilapia zilli). J Food Agriculture Nutrition and Development 9(1):608-621.
Panagan A, Heni Y, Jojor UG. 2011. Analisis kualitatif dan kuantitatif asam lemak tak jenuh omega-3 dari minyak ikan patin (Pangasius pangasius) dengan metoda kromatografi gas. J Penelitian Sains 14(4):38-42.
Weber J, Bochi VC, Ribeiro CP, Victorio AM, Emanuelli T. 2007. Effect of different cooking methods on oxidation. J Food Chemistry 106:140-146.
Wu TH, Peter JB. 2008. Salmon by-product storage and oil extraction. J Food Chem 111(08):868-871.
Yee TH. 2007. Influence of extraction temperature and time on yield and quality of oil recovered from Tilapia (Oreochromis niloticus) by product [Thesis]. Malaysia: University Sains Malaysia.