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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Biologi Tropis Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Jurnal Ekobis : Ekonomi Bisnis & Manajemen ACROPORA: Jurnal Ilmu Kelautan dan Perikanan Papua Jurnal Pengabdian Masyarakat Bidang Sains dan Teknologi Indonesian Journal of Community Empowerment and Service JURNAL BIOLOGI PAPUA Sipakaraya : Jurnal Pengabdian Masyarakat Jurnal Perikanan
Haryati, Kristina
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Journal : Jurnal Perikanan

 1 
Profil Asam Lemak Minyak Ikan Sardine sebagai Sumber Omega 3 Kristina Haryati
Jurnal Perikanan Unram Vol 14 No 4 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i4.1227

Abstract

Sardines, or lemurs fish, is a type of pelagic fish commonly found in the waters of the Bali Strait, with high oil content but low quality, although it still contains important elements for health such as omega 3. This research aims to identify the fatty acid profile of sardine fish oil as a source of omega 3 before and after purification. The method used in this research is divided into two parts: purification and testing of fatty acid profiles. The purification process is divided into 3 stages: degumming with citric acid, neutralizing sodium hydroxide (NaOH), and whitening using 5% magnesol XL. Fatty acid profile testing is divided into 3 stages: fatty acid extraction, methyl ester formation, and fatty acid identification. The results showed that the percentage of Saturated Fatty Acids (SFA) in crude oil and pure oil was 30.06% and 22.85%, respectively; for Monounsaturated Fatty Acids (MUFA), it was 11.84% and 8.83%, while multi-chain unsaturated fatty acids (PUFA) were 24.46% and 21.52%. The percentage of omega 3 in crude fish oil and pure oil is 20.89% and 14.87%, respectively; omega 6 is 3.35% and 6.53%; and omega 9 is 6.15% and 5.24%. These findings show that PUFA has a significant percentage after SFA, and the highest PUFA content is omega 3, especially Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA). Thus, this research shows that pure fish oil has the potential to be further developed into products rich in omega 3.
CHARACTERISTICS OF SARDINE FISH OIL EMULSION (Sardinella sp.) FLOUR BY-PRODUCT DURING STORAGE Haryati, Kristina
Jurnal Perikanan Unram Vol 15 No 3 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i3.1545

Abstract

Sardine fish oil, which is mostly considered useless, is actually very beneficial because itcontains various omega-3 fatty acids, especially EPA and DHA so that fish oil is made into anemulsion product. Emulsion is a two-phase system in which small droplets of one liquid aredispersed into another liquid. The purpose of this study was to determine the characteristics ofthe best emulsion formula for 30 days of storage. The methods in this study include the stageof determining the emulsion formula, and the emulsion testing stage. In making the emulsionformula, the types of emulsifiers used were Carboxymethyl Cellulose (CMC) and lecithin witha ratio of 1: 1; 1: 2; 3: 1; and 3: 2. The tests carried out included viscosity, pH, and percentstability. The results showed that the highest viscosity, pH, and percent stability tests during 30days of storage were in formula 3: 1 and the lowest in formula 1: 2. During 30 days of storage,there was a decrease in the viscosity, pH, and emulsion stability values for all formulas. Thisfinding shows that the best emulsion formula uses CMC and lecithin emulsifiers, namely 3:1.Thus, this study shows that sardine fish oil emulsion has the potential to be developed into anemulsion product using the existing formula
Co-Authors Albertina Nasri Lobo Ayub Sahala Gultom Caecilia Bintang Girik Allo Halomoan Hutajulu Hamzah, Hardi Imam Misbach Irja Sepriyanto Jenmau Jenmau, Irja Sepriyanto Kainama, Tamara Louraine Jeanette Khristhoper Aris Arianto Manalu Liyatin Gea Lolita Tuhumena Manalu, Janviter Marlianingrum, Peggy Ratna Muhamad Hariono Muhammad Hisyam Nicea Roona Paranoan Nurjanah Nurjanah Nurlita Dianingsih, Nurlita Sinaga, Yohana Yana Sugeng Heri Suseno Sumardi, Sitti Rosnafi'an Tommi Tommi, Tommi Umbekna, Sara Wandikbo, Irfan