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All Journal Jurnal Penelitian Pertanian Terapan JURNAL PENGABDIAN KEPADA MASYARAKAT Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Pasundan Food Technology Journal (PFTJ) Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Indonesian Journal of Life Sciences
Jaka Rukmana
Universitas Pasundan
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Journal : Jurnal Penelitian Pertanian Terapan

 1 
Optimization of the Refining Process for a Fraction Rich in Crude Common Pony Fish (Leiognathus equulus) Oil as a By-product of Fish Protein Hydrolysate Processing Using The Response Surface Method Rukmana, Jaka; Hariyadi, Purwiyatno; Hari Purnomo, Eko; Nur Faridah, Didah; Darniadi , Sandi
Jurnal Penelitian Pertanian Terapan Vol 24 No 1 (2024)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v24i1.3404

Abstract

The production of fish protein hydrolysate from common pony fish yields a fraction rich crude fish oil as a by-product. To utilize this by-product, refining is necessary to obtain common pony fish oil. This research aims to use a fraction rich crude fish oil from fish protein hydrolysate by-products to obtain fish oil and to determine the optimal conditions for the refining process using the response surface method (RSM) in the degumming, neutralization, and bleaching processes. The experimental design used was the Box–Behnken design, with the responses used to determine the optimum conditions at the degumming stage were water content and total dissolved solids. The response used to determine the optimum conditions at the neutralization stage was the refining factor, and at the bleaching stage was color (L, a*, b*). Parameters studied for each purification process include heating temperature (50-80°C), contact time between fraction rich crude fish oil with auxiliary materials (10-20 minutes) and the length of time for centrifugation (5-15 minutes) with a rotation speed of 10,062 G. The optimal conditions obtained in the degumming, neutralization, and bleaching processes for heating temperature, contact time between fraction rich crude fish oil with auxiliary materials, and centrifugation time, respectively,  were 50°C, 10 min, 5 min; 50°C, 20 min, 5 min; and 80°C, 10 min, 15 min. Verification of the optimum conditions resulted in a free fatty acid value of 8.25% ± 0.01%, an acid value of 1.87 ± 0.02 mg KOH/g oil, a peroxide value of 1.04 ± 0.01 meq/Kg, an anisidine value of 11.11 ± 0.01 meq/Kg, a total oxidation value of 13.21 ± 0.01 meq/Kg and water content 6.052 ± 0.02 %. These results indicate a reduction in free fatty acids, acid number, peroxide number, anisidine number and water content by 66%, 90%, 73.5%, 61%, 63%, and 92% respectively. Our results showed that the purified fraction rich crude fish oil has met the SNI standards in parameter acid number, peroxide number, iodine number, anisidine number, and total oxidation value. The purification process that has been carried out can improve the quality fraction rich crude fish oil, but further processing still needs to be carried out to reduce water content and free fatty acid value
Comparison of Filtration Processes Using Microfiltration, Ultrafiltration, Nanofiltration and Reverse Osmosis Methods on The Characteristics of Lemon Juice Functional Beverages At Pilot Scale ikrawan, yusep; Rukmana, Jaka; Gozaly, Thomas; Triani, Rini; Qoharisma Salam, Wildan; Hariadi, Hari
Jurnal Penelitian Pertanian Terapan Vol 24 No 4 (2024)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v24i4.3759

Abstract

This study aims to determine the comparison of filtration processes using filtration membranes which include Microfiltration, Ultrafiltration, Nanofiltration and Reverse Osmosis on the characteristics of lemon juice functional drinks on a pilot scale, so that the stability of product results from the four different methods can be known. The best product quality parameters in this study include vitamin C content, total acid content, total soluble solids content, antioxidant activity, pH value, viscosity value, *b value (yellowish color), total microbial reduction, and hedonic quality test (aroma, taste, and aftertaste). So that a comparison of product characteristics can be obtained. The research conducted will go through three stages including the manufacture of control juice products as a comparison, the characteristics of products processed using membrane filtration machines and data processing using t tests conducted to find a comparison of the results of these products.The results of this study are the manufacture of lemon juice functional beverages using the filtration membrane method affects the vitamin C content, total acid content, total dissolved solids and antioxidant activity because the pore size of the membrane will decrease and the particles contained in the sample will be increasingly filtered and after being compared between each method, the highest results are obtained in the microfiltration method and the lowest is reverse osmosis. The manufacture of lemon juice functional beverages using the filtration membrane method affects the pH value, viscosity and color because the pore size of the microfiltration membrane to reverse osmosis is getting smaller so that it will decrease the pH value, viscosity and color. The manufacture of lemon juice functional beverages using the filtration membrane method affects the quality of the product, where in organoleptic testing the color attributes of the MF method produce lemon yellow beverage products. At the aroma attribute, the UF method produces a typical lemon-scented beverage product. At the taste attribute, the RO method produces a very sour beverage product typical of lemon. At the aftertaste attribute, the MF method produces very bitter beverage products.
Co-Authors Abdurohim, Dindin Al-Githrif, Muhammad Syamaidzar Asep Dedi Sutrisno Darniadi , Sandi Eko Hari Purnomo Fitriyanti, Asti gozaly, thomas Hari Hariadi, Hari Harjanto, Fariz Hutama Putra Ikrawan, Yusep Intan Nurrachmi Lasmanah, Lasmanah Luwandi, Revo Marthia, Nabila Mulia, Rizqan Karima Nur Faizah Latuconsina Pramanda, Ihsan Tria Purwiyatno Hariyadi Qhaleed, Shahnaz Naurelia Idhna Qoharisma Salam, Wildan Rahayu, Gita Rizki, Fathia Triani, Rini Wildan Qoharisma Salam Wildan Qoharisma Salam Yazid Bindar Yusman Taufik, Yusman Zaeni, Mutiara Refanisa