Fitriani, Food

et. al.ScienTech Journal Vol. 3 (2) 2021 ISSN : 2685-4279 DOI:10.33512/fsj.v3i2.12906

PRELIMINARY STUDY OF FISH OIL FROM MILKFISH SATAY BY PRODUCT

USING DRY RENDERING EXTRACTION
Hanifah Fitriani, Aris Munandar, Dini Surilayani, Sakinah Haryati, Ginanjar Pratama,
Bhatara Ayi Meata, Afifah Nurazizatul Hasanah, and Rifki Prayoga Aditia*

Fisheries Science Study Program, Sultan Ageng Tirtayasa University, Indonesia

*E-mail: [email protected]

ABSTRACT

Milkfish satay processing has been left viscera waste that may causes environmental
pollution. The viscera waste has contained omega-3 which can be extracted as fish oil.
Dry rendering is a method of fish oil extracting using temperature without water
addition. The temperature of extraction greatly affects to quality of fish oil. The purpose
of this study was to determine the optimal temperature of extraction and characterized
fish oil quality extracted from milkfish viscera. This study used dry rendering extraction
methode with three different temperatures (40ºC, 50ºC, and 60ºC) and tested the yield,
free fatty acids, peroxide value, p-anisidine and total oxidation, for the best fish oil will
be tested for its fatty acid profile. The best treatment for extracting fish oil from milkfish
viscera used extraction temperature of 50ºC with yield (6.88%), free fatty acid (4.89%)
peroxide value (29.35 mEq/kg), anisidine value (4.61 mEq/kg), and total oxidation
(63.53 mEq/kg). The fatty acid profile of fish oil was dominated by palmitic acid
(31.17%) and also contains omega-3 such as linoleic acid, docosahexaenoate acid
(DHA), and eicosapentaenoate acid (EPA).

Keywords: dry rendering extraction, milkfish visceral, temperature

INTRODUCTION 3 such as Eicosapentaenoic Acid (EPA) and

Serang City, Banten is one of the Docosahexaenoic Acid (DHA).
centers for milkfish product precessing with Fish oil is a fat component in fish body
milkfish raw material that needs 133.14 tissue and produced by extraction, one of the
tons/year (DKP 2017). One of the populer fish oil extraction methods is the dry
products is milkfish satay. The milkfish satay rendering method which uses temperature
processing produced viscera waste. treatment without the addition of water
According to DKP (2017) the amount of (Estiasih 2009). According to Putra (2018),
viscera waste that produced in milkfish satay temperature greatly affects the fish oil
processing in Serang were of 49.6 kg/day. extraction process and the use of high
Milkfish satay processing waste has not temperatures (>70ºC) can cause quality
used optimally, if not managed properly will degradation that affects the quality of fish oil
have a negative impact on the environment. that does not comply with the International
The most effective and efficient alternative to Fish Oil Standard (IFOS (2011). The purpose
solve this problem is optimizing the of this study was to determine the optimal
utilization of viscera waste to be fish oil. temperature and characterize the quality of
Suseno (2014) viscera of fish contain omega- fish oil extraction from milkfish viscera.

101
Food Scientech Journal 3(2) 2021
 Preliminary study of fish oil ..

MATERIALS AND METHODS Fish oil weight (g)

% Yield= × 100%
Materials Viscera weight (g)
Viscera of milkfish collected from the
processing industry of milkfish satay, located Determination of Peroxide Value (BSN,
at Serang, Banten. The chemical material 2018)
used in this study are ethanol 96%, n-heksan Peroxide value was calculated based on
(Merck), phenolphthalein indicator, aquades, the following equation:
NaOH (Merck) 0.1 N, chloroform (Merck), S × M × 1000
Peroxide value (mEq/kg) =
acetic acid glacial (Merck), anisidine reagent Sample weight (g)
(Aldrich chemistry), Bromine Cresol Green-
Methyl Red indicator, KOH (Merck) 0.1 N, S = Amount of sodium thiosulfate (mL)
KI, starch 1%. The tools used in this study are M = Sodium thiosulfate concentration (0,01
oven, sieve, blender, knife, measuring cup, N)
tray, alumunium foil and others.
Determination of Free Fatty Acid (AOAC,
Sample Preparation 2005)
The viscera of milkfish were taken Free fatty acid was calculated based on
from the milkfish satay processing industry. the following equation:
The viscera transported to the laboratory by A×N×M
% Free fatty acid =
being put into a cool box with the addition of 10G
ice (1:1 w/w). The sample washed with water
and crushed using blender, then weighed. A = Amount of KOH titration (mL)
N = Normality of KOH (0,1 N)
Extraction Methods G = Sample weight (g)
This extraction used dry rendering M = Dominant fatty acid molecular weight
extraction method according to Rozi et al.
(2016). Viscera milk fish was heated in an Determination of p-anisidine value
oven with a temperature variation of 40°C, (Watson, 1994)
50°C and 60°C for 8 hours and then pressed Determination of anisidine value was
for collected the fish oil. The extract of fish calculated based on the following equation:
oil was stored in the refrigerator for 5 minutes
25 x (1,2 A2 - A1)
at 15 °C, then the fish oil was centrifuged at Anisidine value (mEq/kg) =
weight of sample
4.000 rpm for 15 minutes. After that, the fish
oil was weighed and put into a dark glass
A1 = Absorbance of test solution 1
bottle that had been coated with aluminum
A2 = Absorbance of test solution 2
foil, then stored at low temperature. The
optimum extraction temperature was
Determination of Total Oxidation Value
determined from the results of the yield test,
(AOCS, 1998)
peroxide value (PV), free fatty acid (FFA),
The total oxidation value was obtained
anisidine value (p-AV) and total oxidation.
by adding twice the peroxide number plus the
The best temperature treatment would be
anisidine value. The total oxidation value is
characterized by the fatty acid profile.
calculated based on the following equation:
Total oxidation = 2PV + p-AV
Determination of Yield
PV = Peroxide value (mEq/kg)
The fish oil yield was calculated based
p-AV = Anisidine value (mEq/kg)
on the following equation:

102
Fitriani, et. al.

Determination of Fatty Acid profile on the value of free fatty acids in the fish oil
(AOAC, 2005) produced (Table 2). The value of free fatty
Analysis of the fatty acid profile using acids of fish oil in this study does not meet
a gas chromatograph. This tool uses the the standard of free fatty acids in
principle of converting fatty acids into consumption fish oil set by IFOS (2011),
methyl esters which are more volatile. The which is <1.13%. Free fatty acids are
transformation of this research sample was produced due to hydrolysis of triglycerides so
carried out through methylation to obtain that fatty acids are released from bonds with
Fatty Acid Methyl Ester (FAME) which was glycerol and also caused by splitting and
then analyzed by gas chromatography. oxidation of fatty acid double bonds (Crexi et
al. 2010; Deepika et al. 2014). Increased
Data Analysis hydrolysis can increase the potential for
The experiment was run in triplicate damage oil so that the oil smells rancid
with a completely randomized design. Fish (Kamini et al. 2016).
oil data from dry rendering extraction (yield,
PV, FFA, p-anisidine, total oxidation value) Table 1. Yield of viscera fish oil
were subjected to analysis of variance Temperature (oC) Yield (%)
(ANOVA). The differences among the data 40 2,88 ± 0,35a
were determined using Duncan's multiple 50 6,88 ± 0,32b
range test (DMRT). 60 7,54 ± 0,81b
*Different superscript letters in the same column indicate a
significant difference (p<0,05)
RESULTS AND DISCUSSION
Yield
Table 2. Free fatty acid value of viscera fish oil
The results showed that the difference
Temperature (oC) Free Fatty Acid
in extraction temperature had a significant
Value (FFA) (%)
effect (p<0.05) on the percentage of fish oil
40 10,47 ± 0,36c
yield (Table 1). The higher of extraction
50 4,89 ± 0,36a
temperature would increase the yield of fish
60 5,86 ± 0,18b
oil produced. This is presumably because the *Different superscript letters in the same column indicate a
temperature in the heating process affects the significant difference (p<0,05)
protein denaturation of the raw material.
According to Nugroho et al. (2014) high Table 3. Peroxide value of vicera fish oil
temperature heating can damage protein and Temperature (oC) Peroxide Value
cell membranes, making it easier for
(mEq/kg)
deposited fat to come out more easily.
According to Triyono (2010) protein 40 25,58 ± 0,26a
denaturation will occur in the heating process 50 29,35 ± 0,76b
at a temperature of 50ºC-80ºC and every 60 46,50 ± 0,88c
10ºC increase in temperature the protein *Different superscript letters in the same column indicate a
significant difference (p<0,05)
denaturation rate can reach 600 times, so the
higher the temperature in the extraction
process the greater the yield of oil produced. Peroxide Value
The results showed that the extraction
Free Fatty Acid Value (FFA) temperature had a significant effect (p<0.05)
The results showed that the extraction on the the peroxide value of the fish oil
temperature had a significant effect (p<0.05) produced (Table 3). The higher of extraction
temperature will affect increasing peroxide

103
Food Scientech Journal 3(2) 2021
 Preliminary study of fish oil ..

value. The fish oil peroxide value from IFOS (2011) standard, which is 15 mEq/kg.
milkfish satay waste does not meet the The anisidine value is an indicator of
consumption fish oil standard set by IFOS secondary oxidation, so the higher the
(2011), which is 3.75 mEq/kg. peroxide value produced from the primary
According to Aidos et al. (2002) and oxidation process, the faster it decomposes
Suseno et al. (2015) temperature is one of the into secondary oxidation products. (Panagan
supporting factors that can accelerate the et al. 2012, Deepika et al. 2014).
oxidation process in fish oil. The value of
peroxide is very dependent on the extraction Total Oxidation Value
temperature, the higher the temperature used, The results showed that the extraction
the faster the oxidation process occurs. The temperature had a significant effect (p<0,05)
higher peroxide value indicates the level of on the total oxidation value of fish oil (Table
damage to fish oil. Peroxide levels are closely 5). The higher of extraction temperature
related to the quantity of hydroperoxides. causes increasing of total oxidation value.
Hydroperoxides can occur due to the The total oxidation value in this study did not
presence of double bonds (unsaturated fatty meet the consumption fish oil standard set by
acids) in the oil that binds oxygen from the IFOS (2011), which is 20 mEq/kg. According
surrounding air. Other factors that affect the to Kamini et al. (2016), the total oxidation
peroxide value are the type and freshness of value was used to estimate lipid oxidative
the raw materials used, the length of storage damage. The total oxidation value is
and the extraction method used. influenced by the primary oxidation value
(peroxide number) and secondary oxidation
Table 4. Anisidine value of viscera fish oil value (anisidine). The higher of peroxide
Temperature (°C) Anisidine Value value and anisidine value causes increasing
(mEq/kg) of total oxidation value.
40 10,67 ± 0,87b
50 4,61 ± 0,04a Fatty Acid Profile
60 13,68 ± 0,94c The fish oil selected for the fatty acid
*Different superscript letters in the same column indicate a profile test was fish oil extracted using a
significant difference (p<0,05)
temperature of 50 oC. This selection was
based on the fact that extraction at 50 oC
Table 5. Total oxidation value of fish oil
produced the best yield, free fatty acids and
Temperature (°C) Total oxidation
anisidine values. The fatty acid profile of
value (mEq/kg)
viscera fish oil showed in Table 6. The fatty
40 61,90 ± 0,48a
acid composition of milkfish viscera fish oil
50 63,53 ± 0,96b
consists of saturated fatty acids (SFA),
60 107,36 ± 0,83c
*Different superscript letters in the same column indicate a
monounsaturated fatty acids (MUFA) and
significant difference (p<0,05) polyunsaturated fatty acids (PUFA). The
fatty acid composition of viscera fish oil was
Anisidine Value dominated by SFA>MUFA>PUFA.
The results showed that temperature SFA are dominated by palmitic acid
had a significant effect (p<0.05) on the with the highest percentage of 31.17%.
anisidine value (Table 4). The lowest Estiasih (2009) stated that palmitic acid is
anisidine value was obtained at the extraction one of the two dominant fatty acids and is
temperature of 50 oC. The anisidine value in most easily obtained in fish bodies with high
all fish oil produced in this study met the

104
Fitriani, et. al.

enough levels, exceeding 30% or more in all Table 6. Fatty acid profile of viscera fish oil
types of fish.

Fatty acid Percentage (%)

Capric Acid, C10:0 0,04
Lauric Acid, C12:0 1,60
Myristic Acid, C14:0 2,55
Pentadecanoic Acid, C15:0 0,27
Palmitic Acid, C16:0 31,17
Heptadecanoic acid, C17:0 0,20
Stearic Acid, C18:0 6,59
Arachidic Acid, C20:0 0,20
Heneichocylic Acid, C21:0 0,02
Behenic Acid, C22:0 0,08
Tricosanoic Acid, C23:0 0,02
Total SFA 42,74
Myristolic Acid, C14:1 0,05
Palmitoleic Acid, C16:1 5,42
Cis-10-Heptadecanoic Acid, C17:1 0,23
Elaidic Acid, C18:1n9t 1,14
Oleic Acid, C18:1n9c 23,56
Cis-11-Eicocenoic Acid, C20:1 2,08
Erucic Acid, C22:1n9 0,13
Nervonic Acid, C24:1 0,04
Total MUFA 32,65
Linoleic Acid, C18:2n6c 6,38
Ƴ-Linolenic Acid, C18:3n6 0,15
Linolenic Acid, C18:3n3 0,83
Cis-11,14- Eicosedienoate Acid, C20:2 0,57
Cis-8,11,14- Eikocetrienoate Acid, C20:3n6 1,12
Arachidonic Acid, C20:4n6 0,52
Cis-13,16- Docosadienoate Acid, C22:2 0,03
Cis-5,8,11,14,17- Eicosapentaenoate Acid, C20:5n3 0,74
Cis-4,7,10,13,16,19- Docosahexaenoate Acid, C22:6n3 0,32
Total PUFA 10,66
Total identified fatty acids 86,04
Total unidentified fatty acids 13,96
Total omega-3 1,89
Total omega -6 8,17
Total omega -9 24,83

MUFA are dominated by oleic acid lowering LDL blood cholesterol and
(23.56%) which is included in omega 9 fatty increasing HDL blood cholesterol (Sartika
acids. Oleic acid (MUFA) has a better role 2008).
than omega 3 and omega 6 in lowering blood Omega 3 and omega 6 are included in
cholesterol levels. Oleic acid plays a role in PUFA fatty acids. Omega 6 is dominated by

105
Food Scientech Journal 3(2) 2021
 Preliminary study of fish oil ..

linoleic acid with a percentage of 6.38%. AOCS [American Oil Chemists Society].
Omega 6 plays an important role in fat 1998. Official Methods and
transport and metabolism, immune function, Recommended Practices of the
maintaining the function and integrity of cell American Oil Chemists’ Society Vol
membranes (Sartika 2008). Omega 3 is 5a.5th ed. AOAC Press. Champaign
dominated by linolenic acid by 0.83%. (US).
Omega 3 plays an important role for AOAC [Association of Official Analytical
intellectual development (Suseno and Chemist]. 2005. Official Method of
Saraswati 2015). Analysis of the Association of
Omega fatty acids in fish oil from Official Analytical of Chemist
milkfish viscera consist of omega 9 International 18th edition . The
(24.83%), omega 6 (8.17%) and omega 3 Association of Analytical Chemist,
(1.89%). Based on these results, the highest Inc. Arlington. 26 hal.
percentage is omega 9 fatty acid. In BSN [Badan Standarisasi Nasional]. 2018.
accordance with Hafiludin's research (2015) Standar Nasional Indonesia Nomor
the composition of omega fatty acids in 8392-2: 2018. Cara Uji Kimia
milkfish is dominated by omega 9 fatty acids. Minyak Ikan Bagian 2 Penentuan
Factors that affect the fatty acid content of Bilangan Peroksida pada Minyak
milkfish are the type of food and fish habitat. Ikan dengan Metode Titrasi
Iodometri. BSN. Jakarta. 15 hal.
CONCLUSION Crexi VT, Maurucio LM, Leonor AdZS, Luiz
The best treatment for extracting fish AAP. 2010. Production and
oil from milkfish viscera used extraction refinement of oil from carp (Cyprinus
temperature of 50 ºC. This was because the carpio) viscera. Food Chemistry
extraction using a temperature 50 oC 119(3): 945-950.
produced the best yield, free fatty acids and Deepika D, Vegneshwaran VR, Julia P,
anisidine values. Fish oil from milkfish Sukhinder KC, Sheila T, Heather M
viscera was dominated by palmitic acid and and Wade M. 2014 Investigation on
still contains relatively small amounts of oil extraction methods and its
omega-3 such as linoleic acid, influence on omega-3 content from
docosahexaenoate acid (DHA) and cultured salmon. J Food Process
eicosapentaenoate acid (EPA). Technol 5: 401.
DKP [Dinas Kelautan dan Perikanan]
The fish oil in this study needs to be Provinsi Banten. 2017. Data Binaan
further purified, so that its quality can be Poklahsar Hasil Perikanan Tahun
improved and meet the fish oil standards set 2017. DKP. Banten. 1 hal.
by IFOS. Estiasih, T. 2009. Minyak Ikan: Teknologi
dan Penerapannya untuk Pangan dan
REFERENCES Kesehatan. Graha Ilmu. Yogyakarta.
Aidos, I., van-der-Padt, A., Boom, R.M., 279 hal.
Luten, J.B. 2002. Seasonal changes in Hafiludin. 2015. Analisis Kandungan Gizi
crude and lipid composition of pada Ikan Bandeng yang Berasal dari
herring fillets, by-products and Habitat yang Berbeda. Jurnal
respective produced oils. Journal of Kelautan. 8(1): 37-43.
Agricultural and Food Chemistry. 50: IFOS. 2011. [International Fish Oils
4589-4599. Standard]. 2011.

106
Fitriani, et. al.

https://omegavia.com/best-fishoil- Rozi, A., Suseno, S.H., Jacoeb, A.M. 2016.

supplement-3/. Fish Oils Purity Ekstraksi dan Karakteristik Minyak
Standards. [10 Desember 2019]. Hati Cucut Pisang. Jurnal Pengolahan
Kamini, Suptijah P, Santoso J, Suseno SH. Hasil Perikanan Indonesia. 19(2):
2016. Ektraksi dry rendering dan 100-109.
karakterisasi minyak ikan dari lemak Sartika, R.A.D. 2008. Pengaruh Asam
jeroan hasil samping pengolahan salai Lemak Jenuh, Tidak Jenuh dan Asam
patin siam (Pangasius hypothalmus). Lemak Trans terhadap Kesehatan.
Jurnal Pengolahan Hasil Perikanan Jurnal Kesehatan Masyarakat
Indonesia 19(3): 196-205. Nasional. 2(4): 154-160.
Nugroho, A.J., Ibrahim, R., Riyadi, P.H. Suseno, S.H. 2014. Fatty Acid Profiles of
2014. Pengaruh Perbedaan Suhu Tropical Eel (Anguilla sp.,) By
Pengukusan (Steam Jacket) Terhadap products Advance Journal of Food
Kualitas Minyak dari Limbah Usus Science and Technology. 6(6): 802-
Ikan Nila (Oreochromis niloticus). 806.
Jurnal Pengolahan dan Bioteknologi Suseno, S.H., dan Saraswati. 2015.
Hasil Perikanan. 3(1): 21-29. Teknologi Industri Minyak Ikan. IPB
Panagan AT, Heni Y, Mila W. 2012. Analisis Press. Bogor. 260 hal.
kualitatif dan kuantitatif asam lemak Triyono, A. 2010. Mempelajari Pengaruh
takjenuh omega-3, omega-6 dan Penambahan Beberapa Asam pada
karakterisasi minyak ikan patin Proses Isolasi Protein Terhadap
(Pangasius Pangasius). Jurnal Tepung Protein Isolat Kacang Hijau
Penelitian Sains 15(3): 102-106. (Phaseolus radiatus L.). Seminar
Putra, R.S.T. 2018. Ekstraksi Bersih dan Rekayasa Kimia dan Proses. 1-9.
Karakterisasi Virgin Fish Oil Mata Watson CA. 1994. Official and Standardized
Tuna Kaya DHA. Skripsi. Institut Methods of Analysis (Third Ed.). The
Pertanian Bogor. Bogor. 37 hal. Royal Society of Chemistry.
Cambridge UK. 778 p.

107
Food Scientech Journal 3(2) 2021