The Effect of Addition Vitamin E on Catfish Oil Stability

Clara Maria Kusharto (1Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, Institut Pertanian Bogor, Bogor 16680)
Mia Srimiati
Ikeu Tanziha
Sugeng Heri Suseno (2Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Kelautan, Institut Pertanian Bogor jalan agatis lingkar kampus akademik IPB telepon 0251-8622915 faks. 0251-8622916, Bogor 16680)

Jurnal Pengolahan Hasil Perikanan Indonesia
Vol 18 No 3 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia

Unsaturated fatty acids contained oils which sensitive to oxidation caused by heat, light andoxygen. The oxidized oil known harmful to the body. One of the effort to prevent the oxidationprocess is by adding antioxidants stability of oil catfish and shelf life of the oil. The experimentalstudy was applied by adding vitamin E to the oil as much as 0.67 mg / g PUFA compared with thecontrol oil. Oil was stored with the Schaal Oven Test method, which are stored at a temperatureof 600C. The study showed that, based on the parameters of oxidation (free fatty acids, peroxidevalue, anisidin numbers, and the number of total oxidation), catfish oil were added vitamin Emore stabilized than the catfish oil without added vitamin E. The catfish fish oil in the form of softgell capsules added vitamin E could maintain stability in appropriate with IFOS up to 23 months.Keywords: Catfish oil, vitamin E, stability, Schaal Oven Test