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All Journal AGRISAINS Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Iktiologi Indonesia (Indonesian Journal of Ichthyology) Jurnal Ilmiah AgriSains Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Jurnal TROFISH Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Mitra Sains
Jusri Nilawati
Program Studi Akuakultur, Fakultas Peternakan Dan Perikanan, Universitas Tadulako, Jl. Soekarno Hatta KM. 9, Tondo, Kec. Mantikulore, Kota Palu, Indonesia, 94148
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Materials Science & Nanotechnology Physics Social Sciences

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The Effect of Adsorbents on the Quality of Refined Eel Fish (Anguilla marmorata [Q.] Gaimard) Oil as a Raw Material for Pharmaceutical Preparations Jamaluddin; Yuliet; Wa Ode S. Musnina; Yonelian Yuyun; Syahna Shaldan; S. Malasugi; Putri A. Arta; Gina N. Putri; Adetya Maryani; Muhammad F. Haq; Syamsul Lakahoro; Nurul Awwaliyah P. Firman; Siti B. Al-Amri; Sinta Amelia; Asriani Hasanuddin; Novalina Serdiati; Jusri Nilawati
Jurnal Penelitian Pendidikan IPA Vol 10 No 12 (2024): December
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i12.9806

Abstract

Eel fish (Anguilla marmorata (Q.) Gaimard) oil is a valuable source of health-promoting unsaturated fatty acids. Adsorbent selection during the bleaching stage of fish oil purification can significantly impact the final product quality.  This study aimed to evaluate the impact of different adsorbents on the quality of refined eel fish (Anguilla marmorata (Q.) Gaimard) oil. Eel fish oil was extracted using Soxhlet extraction with diethyl ether and purified through degumming, neutralization, and bleaching stages. Various adsorbents (bentonite, magnesol XL, and zeolite) were employed at different concentrations (1% bentonite, 3% magnesol XL, and 5% & 10% zeolite activated by acid and base) to remove impurities. The refined oils were analyzed for physical, chemical, and microbiological properties. Results showed that all adsorbents effectively improved the quality of eel fish oil, meeting most International Fish Oil Standard (IFOS) and Indonesian National Standard (SNI - 8467:2018) criteria. However, density and iodine values were below the specified limits. Microbiological analysis confirmed the absence of contamination, but lead levels exceeded the permissible standard.
Amino acid profile and chemical characteristics by-product process wet rendering of fish lele (Clarias Sp.) and tuna (Euthynnus Spp.) Minarny Gobel; Jusri Nilawati; Prisma Wiryanti; Roni Hermawan; Muhamad Musbah
Depik Vol 13, No 1 (2024): APRIL 2024
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.13.1.34534

Abstract

This study was conducted to determine the amino acids profile and chemicals content (moisture content, protein, and fat) catfish and tuna products. Wet rendering process, each sample is steamed at 1500C for 30 minutes, after the sample is pressed with the aim of removing fluid from the fish's body. The liquid is centrifuged to separate the layers of oil and air. After obtaining fish oil, the byproducts are liquid / broth and solids (fish dregs). The byproducts (fish pulp and broth) were analyzed for amino acid profiles using High Performance Liquid Chromatography (HPLC) (AOAC, 2005) Chemical characteristics (air content, protein, fat) were analyzed using the AOAC (2005). The results showed that glutamic acid was higher in tuna pulp which was 11.83% and catfish 8.85%, while tuna broth contained amino acid histidine which was quite high at 10.49%, and 11.53% glycine in fish broth catfish. Furthermore, the levels of pulp and fish stock are 12.63% and 78.28% respectively, catfish 11.58%; and 83.45%. The fat content of catfish is higher that is 1.84% and 3.26% compared to tuna which is 1.57% and 2.74% tuna protein is 81.16% higher than catfish which is 75.46%, but the protein content of tuna broth is 56.84% lower than that of catfish broth which is 69.16%.Keywords: amino acid profiletuna fishcatfishwet renderingby-product
Amino acid profile and chemical characteristics by-product process wet rendering of fish lele (Clarias Sp.) and tuna (Euthynnus Spp.) Minarny Gobel; Jusri Nilawati; Prisma Wiryanti; Roni Hermawan; Muhamad Musbah
Depik Vol 13, No 1 (2024): APRIL 2024
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.13.1.34534

Abstract

This study was conducted to determine the amino acids profile and chemicals content (moisture content, protein, and fat) catfish and tuna products. Wet rendering process, each sample is steamed at 1500C for 30 minutes, after the sample is pressed with the aim of removing fluid from the fish's body. The liquid is centrifuged to separate the layers of oil and air. After obtaining fish oil, the byproducts are liquid / broth and solids (fish dregs). The byproducts (fish pulp and broth) were analyzed for amino acid profiles using High Performance Liquid Chromatography (HPLC) (AOAC, 2005) Chemical characteristics (air content, protein, fat) were analyzed using the AOAC (2005). The results showed that glutamic acid was higher in tuna pulp which was 11.83% and catfish 8.85%, while tuna broth contained amino acid histidine which was quite high at 10.49%, and 11.53% glycine in fish broth catfish. Furthermore, the levels of pulp and fish stock are 12.63% and 78.28% respectively, catfish 11.58%; and 83.45%. The fat content of catfish is higher that is 1.84% and 3.26% compared to tuna which is 1.57% and 2.74% tuna protein is 81.16% higher than catfish which is 75.46%, but the protein content of tuna broth is 56.84% lower than that of catfish broth which is 69.16%.Keywords: amino acid profiletuna fishcatfishwet renderingby-product
Co-Authors A.A. Ketut Agung Cahyawan W Abd. Rasyid Syamsuri Adetya Maryani Asriani Hasanuddin Djadja S. Sjafei Eka Rosyida Fadly Y Tantu Fadly Y. Tantu Gina N. Putri Ismudi Muchsin Jalalludin Moh Ikram Jamaluddin M. F. Rahardjo Mappiratu Mappiratu Minarny Gobel Minarny Gobel Moh. Fadli Muhamad Musbah Muhammad F. Haq Musayyadah Tis’in Novalina Serdiati Nurfitrih Nurfitrih Nurul Awwaliyah P. Firman Pramesty, Nur Ifada Prisma Wiryanti Putri A. Arta Rahaditiya, Mochammad Viekha Rasmina, Rasmina Renol, Renol Roni Hermawan Rosmawati Salasah S. Malasugi Sinta Amelia Siti B. Al-Amri Sulistiono Sulistiono Syahna Shaldan Syamsul Lakahoro Wa Ode S. Musnina Yen Todolo Yonelian Yuyun Yuliet