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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Natur Indonesia Jurnal Perikanan dan Kelautan Berkala Perikanan Terubuk Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Sinergitas PkM & CSR Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Ilmu Kefarmasian Indonesia Sarwahita : Jurnal Pengabdian Kepada Masyarakat Unri Conference Series: Community Engagement Journal of Rural and Urban Community Empowerment Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Engagement: Jurnal Pengabdian Kepada Masyarakat Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Jurnal Perikanan dan Kelautan
Mery Sukmiwati
Departemen Teknologi Hasil Perikanan, Fakultas Perikanan Dan Kelautan Universitas Riau
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Physics Public Health Social Sciences Other

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Journal : Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan

 1 
Characteristics of catfish oil, red palm oil and shark liver oil as functional foods Ulil Amri; Andarini Diharmi; Mery Sukmiwati
Depik Vol 10, No 2 (2021): August 2021
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (407.077 KB) | DOI: 10.13170/depik.10.2.19131

Abstract

Functional food is a food ingredient in addition to basic needs as nutrients that can also play a functional role in health. This research aimed to determine the physicochemical characteristics and fatty acid composition of catfish oil, red palm oil, and shark liver oil as functional food ingredients. The research method was to extract fish oil from belly flap, purify catfish oil, and process red palm oil (RPO) from crude palm oil (CPO). The analysis parameters consisted of sensory analysis, oil chemical characteristics (free fatty acid analysis, peroxide, iodine, saponification, and acid numbers), total carotene, tocopherol, and analysis of fatty acid composition. The results showed that the catfish oil after being purified had sensory characteristics, smelled slightly fishy and semi-solid, and had a bright yellow color. The results of the analysis of chemical characteristics showed that the free fatty acid numbers of catfish oil and shark liver oil were following IFOS standards (1.33 and 0.62%), and the RPO numbers for peroxide and free fatty acids according to the SNI standards (9.56 meq kg and 1.44%). The highest ω-3 and ω- 6 fatty acids were in shark liver oil (3.56 and 35.35%), followed by catfish oil (1.72 and 19.9%). and RPO does not contain ω-3 and ω-6. Catfish oil, RPO, and shark liver oil act as functional foods. The fatty acid composition of catfish, shark liver and red palm oil contains saturated and the fatty acid composition of catfish, shark liver and red palm oil contains saturated and unsaturated fatty acids. Mono and poly unsaturated fatty acid (FUFA anf MUFA) in crude catfish oil, pure catfish oil, shark liver oil, and red palm oils were 56.71, 58.12, 63.81 and 47.39% respectively. The result of analysis showed composition of in catfish oil 1.72 and 19.9 %. The content of and of shark liver oil was 3.5 and 35.5%.  Whereas in red palm oil does not Ω 3 and Ω 6. The content of EPA and DHA in shark liver oil was 0.08, 0.09 but not in catfish and red palm oil. The total content of carotene and tocopherol in red palm oil was 513.86 and 925.80 mg/kg, respectively. The nutritional composition of catfish oil, red palm oil, and shark liver oil has the potential to be used as functional food. Keywords:Characteristic physicochemicalCaroteneTocopherolω-3ω-6
Characteristics of catfish oil, red palm oil and shark liver oil as functional foods Ulil Amri; Andarini Diharmi; Mery Sukmiwati
Depik Vol 10, No 2 (2021): August 2021
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.10.2.19131

Abstract

Functional food is a food ingredient in addition to basic needs as nutrients that can also play a functional role in health. This research aimed to determine the physicochemical characteristics and fatty acid composition of catfish oil, red palm oil, and shark liver oil as functional food ingredients. The research method was to extract fish oil from belly flap, purify catfish oil, and process red palm oil (RPO) from crude palm oil (CPO). The analysis parameters consisted of sensory analysis, oil chemical characteristics (free fatty acid analysis, peroxide, iodine, saponification, and acid numbers), total carotene, tocopherol, and analysis of fatty acid composition. The results showed that the catfish oil after being purified had sensory characteristics, smelled slightly fishy and semi-solid, and had a bright yellow color. The results of the analysis of chemical characteristics showed that the free fatty acid numbers of catfish oil and shark liver oil were following IFOS standards (1.33 and 0.62%), and the RPO numbers for peroxide and free fatty acids according to the SNI standards (9.56 meq kg and 1.44%). The highest ω-3 and ω- 6 fatty acids were in shark liver oil (3.56 and 35.35%), followed by catfish oil (1.72 and 19.9%). and RPO does not contain ω-3 and ω-6. Catfish oil, RPO, and shark liver oil act as functional foods. The fatty acid composition of catfish, shark liver and red palm oil contains saturated and the fatty acid composition of catfish, shark liver and red palm oil contains saturated and unsaturated fatty acids. Mono and poly unsaturated fatty acid (FUFA anf MUFA) in crude catfish oil, pure catfish oil, shark liver oil, and red palm oils were 56.71, 58.12, 63.81 and 47.39% respectively. The result of analysis showed composition of in catfish oil 1.72 and 19.9 %. The content of and of shark liver oil was 3.5 and 35.5%.  Whereas in red palm oil does not Ω 3 and Ω 6. The content of EPA and DHA in shark liver oil was 0.08, 0.09 but not in catfish and red palm oil. The total content of carotene and tocopherol in red palm oil was 513.86 and 925.80 mg/kg, respectively. The nutritional composition of catfish oil, red palm oil, and shark liver oil has the potential to be used as functional food. Keywords:Characteristic physicochemicalCaroteneTocopherolω-3ω-6
Co-Authors ', Dahlia ', Desmelati ', Febriandi ', Megawati Ade Olga Dinayah June Adlita Eska Putri Afra Azizah Afriadi Sinaga Alik, Agustinus Tato’ Andarini Diharmi Andi Almer Farrand Noor Angki Angelo Delevio Anita Roza Antonius Zulqaiman Anugrah, Rio Persal Arlika Pebri, Arlika Ayu Agustina Azizah, Afra Bintang, M. Irwan Sapta Purna Bunga M.W Bunga M.W Bustari Hasan Catur Wirawan Chairul Chairul Coki Randi Natama, Coki Randi Dahlia ' Dahlia Dahlia Depri Gusriadi Desi Heltina Desmelati ' Dewita Buchari dhumoli_tampubolon dhumoli_tampubolon Dian Handayani Dimas Prasetia Drastinawati Drastinawati Edison Edison Edison Edison Emma Susanti Enda Mora Faira Yovanie Farkhan, Mochammad Farrand Noor, Andi Almer Fazira, Meisya Amanda Febi Nabila Febriani Melisa Sinurat Febrigusni, Audia Fionasari, Dwi Fryathama, Ilham Ganda Aliem Pakarsya Lubis H Herdini Henni Syawal Heriansyah, Ivan Hotmeriah Padang Ika Darmila Siregar Imam Gusdika Rahman Imam Kristof Octaviaman. H Ira N Sari Ira Sari Irvan Ibrahim Islami, Deri Jan Stepfely Simanjuntak Karnila, Rahman Karnila Kembaren, Bella Billiant J Ananta Lily Afriyanti Liza Mulya Sari M. Alhadid M. Alhadid Mardianto Hidayat Martahan Gabema S Meisya Amanda Fazira Mhd. Ridho Putra Mhd. Taufik Harahap Mirna Ilza Mochammad Farkhan Mohamad Irvan Ibrahim Mohd. Ramadhani MST Siagian, Roy Muhammad Raihan Muhammad Zakiyul Fikri Munisatul Haq N Ira Sari N. Ira Sari N. Ira Sari N. Ira Sari, N. Ira Sari N. Nurjanah Nabellia Nabellia Nabellia, Nabellia Nabila, Febi Nadia Adilla Nefri Nefri Nita Grecia Damanik Nofri Sandria NURHAYATI ' Paradise, Nadia Pendi Parsiholan Gultom Pradina Purwati Putri Noviayu Salsabila Hendri Putri, Dea Arsifah Putri, Indah Prasetya PUTRIANA SARI SIRAIT Rafika Monaliza Reinhard Nuary M. Ambarita Rio Persal Anugrah Rizkha Yana Pratiwi, Rizkha Yana Roy Susanto Salsabila Hendri, Putri Noviayu Salsabila, Unik Hanifah Santhy Wisuda Sidauruk Santika, Jesi Sanusi Ibrahim Sari, Noor Ira Sayyidina Ahmad Zhariif Selpiana Sihombing Septin Alvin Mendrofa Shafa Tasya Rinanda Sherrin Sherrin Silaban, Deni Saputra Simanjuntak, Jan Stepfely Siregar, Riri Andriani Siregar, Rizky Febriansyah Siti Kholijah Siti Nurjanah Siti Salmah Suhardiyanto Suhardiyanto Sumarto Sumarto ' Sumarto Sumarto Sumarto Sumarto Sumarto, Sumarto Suparmi Suparmi Suparmi Suparmi Suparmi Susilawati, Susilawati Syahputri, Erlina Windi tari, Yurina Teddi Seftiadi Azfan Titieu Keumala Sukandar Tjipto Leksono Tjipto Leksono Tjipto Leksono Ulil Amri Vabellina Nuzul Wahyu Oloan Sagala Willy Novfrendy Damanik Winona Oktania Abriestina Wisda Samosir P Yoanes Namora Sembiring Yovanie, Faira Yuliana Yuliana Yusuf Eko Syafti