Variasi Waktu Bleaching dan Jenis Adsorben untuk Meningkatkan Kualitas Minyak Ikan Silase Bandeng
Bleaching Time Variations and Adsorbent Types to Improve Oil Quality of Milkfish Silage
Abstract
Milkfish is often processed into various products due to its nutritious and delicious taste. However, these production activities inevitably generate waste in the form of heads, bones, and offal, which are underutilized and contribute to environmental problems. Milkfish waste, which still contains a high-fat content, can be utilized to produce fish oil using the silage method. The pale and clear color of fish oil is one of the factors affecting consumer acceptance. This study aimed to determine the quality of fish oil derived from milkfish silage. Two factors were applied: bleaching time (10, 15, and 20 minutes) and various adsorbents (bentonite, activated carbon, and zeolite), treated as experimental variables. The results showed that the type of adsorbent and the duration of bleaching significantly affected (p<0.05) the quality characteristics of fish oil. The best results in this study were observed in samples subjected to a bleaching time of 20 minutes treatment with zeolite adsorbent, with a yield value of 95.91±0.25%. The color (L) was observed at 34.25±0.40; clarity at 98,35±0,50 %T; specific gravity at 0,833±0,00 g/mL; acid number at 0,28±0,00 mgKOH/g, free fatty acids at 0,13±0,00%, peroxide number at 0,60±0,14 mEq/kg. Overall, all treatments' physical and chemical characteristics, on average, have met the standard quality criteria established by SNI, IFOS, IFOMA, Draft CAC, and Farmakope.
Downloads
References
Alkaff, H., & Nurlela, N. (2020). Analisa bilangan peroksida terhadap kualitas minyak goreng sebelum dan sesudah dipakai berulang. Jurnal Redoks, 5(1), 65. https://doi.org/10.31851/redoks.v5i1.4129
Aminah, S. (2010). Bilangan peroksida minyak goreng curah dan sifat organolaptik tempe pada pengulangan penggorengan. Jurnal Pangan Dan Gizi, 01(01), 7–14.
Andhiarto, Y., & Wijaya, S. (2018). Perbandingan kualitas suplemen minyak ikan layang (Decapterus ruselli) menggunakan bentonit dengan berbagai konsentrasi pada tahap bleaching. Jurnal Farmasi Indonesia, 15(02), 209–217.
Andhikawati, A. (2020). Karakteristik minyak ikan tongkol (Euthynnus affinis) selama penyimpanan di freezer. Jurnal Perikanan dan Kelautan, 10(1), 76–86.
Anugroh, E. B. (2017). Optimasi Proses Pemucatan (Bleaching) Pada Minyak Hasil Samping Penepungan Tuna (Thunnus sp.) Dengan Adsorben Bentonit, Zeolit, Dan Arang Aktif. Skripsi. Universitas Brawijaya.
Apituley, D. A. N., Bonan, R., Sormin, D., & Nanlohy, E. E. E. M. (2020). Karakteristik dan profil asam lemak minyak ikan dari kepala dan tulang ikan tuna (Thunnus albacares). Agritekno: Jurnal Teknologi Pertanian, 9(1), 10–19. https://doi.org/10.30598/jagritekno.2020.9.1.10
Aprillia, A. C., Suseno, S. H., & Ibrahim, B. (2023). Peningkatan volume pemurnian minyak ikan tuna (Thunnus sp.) dari hasil samping pengalengan. Jurnal Pengolahan Hasil Perikanan Indonesia, 26(1), 39–53. https://doi.org/10.17844/jphpi.v26i1.43786
Ayu, B. I., Soni, H., & Gofar, I. E. (2020). Characteristics of fish oil produced trhough madidihang fishmeal industry waste treatment (Thunnus albacares) using adsorbents. RJOAS, 3(99), 69–76. https://doi.org/10.18551/rjoas.2020-03.08
Bija, S., Suseno, S. H., & Uju, U. (2017). Purification of sardine fish oil through degumming and neutralization. Jurnal Pengolahan Hasil Perikanan Indonesia, 20(1), 143. https://doi.org/10.17844/jphpi.v20i1.16501
Dari, D. W., Astawan, M., Wulandari, N., & Suseno, S. H. (2017). Characteristics of sardin fish oil (Sardinella sp.) resulted from stratified purification. JPHPI, 20(3), 456–467.
Ernes, P. P. (2017). Optimasi Pemucatan (Bleaching) Minyak Hasil Samping Ikan Lemuru (Sardinella sp.) Menggunakan Adsorben Bentonit, Zeolit Dan Karbon Aktif. Skripsi. Universitas Brawijaya.
Estiasih, T. (2009). Minyak Ikan Teknologi & Penerapannya untuk Pangan dan Kesehatan (1st ed.). Graha Ilmu.
Farizah, K., & Hasan, F. (2021). Pendapatan dan nilai tambah pengolahan bandeng pada Home Industri La Primarasa Di Desa Balun Kecamatan Turi Kabupaten Lamongan. Agriscience, 1(3), 728–740. https://doi.org/10.21107/agriscience.v1i3.11180
Fatimah, F., & Sangi, M. E. C. (2018). Kualitas Pemurnian virgin coconut oil (VCO) menggunakan beberapa adsorben. Chemistry Progress, 3(2), 65–69. https://doi.org/10.35799/cp.3.2.2010.18981
Feryana, I. W. K., Suseno, S. H., & Nurjannah. (2014). Pemurnian minyak ikan makarel hasil samping penepungan dengan netralisasi alkali. JPHPI, 17(3), 207–214.
Fitri, A., Anandito, R. B. K., & Siswanti. (2016). Penggunaan daging dan tulang ikan bandeng (Chanos chanos) pada stik ikan sebagai makanan ringan berkalsium dan berprotein tinggi. Jurnal Teknologi Hasil Pertanian, 9(2), 65–77.
Hafiludin. (2015). Analisis kandungan gizi pada ikan bandeng yang berasal dari habitat yang berbeda. Kelautan, 8(1), 37–43.
Indarto, C., & Fakhry, M. (2022). Efektivitas jenis adsorben dalam pemurnian cooking oil dari jagung varietas lokal Madura. Desember, 16(4), 629–636. https://doi.org/10.21107/agrointek.v16i4.16641
Ismaili, S. A., Rochdi, R., Satrallah, A., Belgharza, M., Chimie, L. De, Générale, P., Chimie, D. De, V-, U. M., Sciences, F., & Batouta, A. I. (2015). Research Article Study of the viscosity and density of rapeseed oil before and after heating. Journal of Chemical and Pharmaceutical Research, 7(1), 611–614.
KKP. (2018). Produktivitas Perikanan Indonesia. Kementerian Kelautan Dan Perikanan.
Mamuja, C. F. (2017). Lipida (1st ed.). Unsrat Press.
Mbatia, B., Adlercreutz, D., Adlercreutz, P., Mahadhy, A., Mulaa, F., & Mattiasson, B. (2010). Enzymatic oil extraction and positional analysis of omega-3 fatty acids in nile perch and salmon heads. Process Biochemistry, 45(5), 815–819. https://doi.org/10.1016/j.procbio.2010.02.010
Menegazzo, M. L., Petenuci, M. E., & Fonseca, G. G. (2014). Production and characterization of crude and refined oils obtained from the co-products of nile tilapia and hybrid sorubim processing. FOOD CHEMISTRY, 157, 100–104. https://doi.org/10.1016/j.foodchem.2014.01.121
Morales-Medina, R., Garcia-Moreno, P. J., Perez-Galvez, R., Munio, M. M., Guadix, A., & Guadix, E. M. (2016). Nutritional indexes, fatty acids profile, and regiodistribution of oil extracted from four discarded species of the alboran sea: Seasonal effects. European Journal of Lipid Science and Technology, 118(9), 1–7. https://doi.org/10.1002/ejlt.201500486
Mulyawan, I., Zamroni, A., & Priyatna, F. N. (2017). Kajian keberlanjutan pengelolaan budidaya ikan bandeng di Gresik. Jurnal Kebijakan Sosial Ekonomi Kelautan dan Perikanan, 6(1), 25. https://doi.org/10.15578/jksekp.v6i1.2607
Nadia, A., Subekti, S., & Wahyudin, A. M. P. (2020). The effectiveness of activated carbon as adsorbent in the oil purification process fish by-product of the cish canning industry. 2nd International Conference on Fisheries and Marine Science, 1–7. https://doi.org/10.1088/1755-1315/441/1/012151
Panagan, A., Yohandini, H., & Gultom, J. (2011). Analisis kualitatif dan kuantitatif asam lemak tak jenuh omega-3 dari minyak ikan patin (Pangasius pangasius) dengan metoda kromatografi gas. Jurnal Penelitian Sains, 14(4), 168366.
Prasetiowati, Y., & Koestiari, T. (2014). Kapasitas adsorpsi bentonit teknis sebagai adsorben ion Cd2+. UNESA Journal of Chemistry, 3(3), 194–200.
Qi-Yuan, L., Jun-qing, Q., & Xiao-ge, W. (2016). Optimization of enzymatic fish oil extraction from mackerel viscera by response surface methodology. International Food Research Journal, 23(3), 992–997.
Raharjo, S. (2006). Kerusakan Oksidatif Pada Makanan (T. U. Press (ed.); 1st ed.). Gadjah Mada University Press.
Rio, D., Dwiputra, H., Sudaryanto, Y., & Indraswati, N. (2009). Bleaching vacuum minyak biji kapuk. Jurnal Widya Teknik, 8(1), 12–22. https://doi.org/10.3989/gya.108408
Rosita, A. fradiani, & Widasari, W. A. (2009). Peningkatan Kualitas Minyak Goreng Bekas Dari Kfc Dengan Menggunakan Adsorben Karbon Aktif. “Seminar Tugas Akhir S1 Jurusan Teknik Kimia UNDIP 2009” Goreng, 7.
Rustad, T. (2003). Utilization of marine by-products. Electron. J. Environ. Agric. Food Chem, 2(4), 458–463.
Sari, R. N., Utomo, B. S. B., Basmal, J., & Hastarini, E. (2016). Pemurnian minyak ikan patin dari hasil samping pengasapan ikan. JPBKP, 11(2), 171–182. https://doi.org/10.15578/jpbkp.v11i2.224
Sembiring, L., Ilza, M., & Diharmi, A. (2018). Karakteristik minyak murni dari lemak perut ikan patin (Pangasius hypophthalmus) dan dipurifikasi dengan bentonite. JPHPI, 21(3), 549–555.
Seviyanto, K., Suharto, S., & Anggo, A. D. (2022). Karakteristik minyak ikan mas (Cyprinus carpio) dari hasil dry rendering dengan suhu dan waktu yang berbeda. Jurnal Ilmu Dan Teknologi Perikanan, 4(1), 49–58. https://doi.org/10.14710/jitpi.2022.13236
SNI. (2018). Cara Uji Minyak Dan Lemak. In Standar Nasional Indonesia.
Suryani, E., Susanto, W. H., & Wijayanti, N. (2016). Karakteristik fisik kimia minyak kacang tanah (Arachis hypogaea) hasil pemucatan (Kajian kombinasi asdorben dan waktu proses). Jurnal Pangan dan Agroindustri, 4(1), 120–126.
Suseno, S. H., Jacoeb, A. M., Yocinta, H. P., & Kamini. (2018). Kualitas minyak ikan komersial (Softgel) impor di wilayah Jawa Tengah. JPHPI, 21(3), 556–564.
Suseno, S. H., Tajul, A. Y., & Nadiah, W. (2011). The use of passive filtration for optimization of magnesol XL function for improving the quality of sardinella lemuru oil. International Research Journal of Biochemistry and Bioinformatics, 1(5), 103–113.
Suwarno, Ratnani, R. D., & Hartati, I. (2015). Pengaruh suhu dan waktu adsorpsi terhadap sifat kimia-fisika minyak goreng bekas hasil pemurnian menggunakan adsorben ampas pati aren dan bentonit. Inovasi Teknik Kimia, 11(2), 99–103.
Tambunan, J. E., Suseno, S. H., & Ibrahim, B. (2013). Improved quality of sardines oil (Sardinella sp.) using centrifugation. Global Journal of Boilogy Agriculture & Health Sciences, 2(4), 196–202.
Tanaya, C. A. J., & Astuti, N. M. W. (2022). Review pemilihan adsorben pada proses bleaching dalam metode pemurnian minyak ikan. Journal Scientific Of Mandalika 3(12), 39–45. https://doi.org/10.36312/10.36312/vol3iss12pp39-45
Ukhty, N., & Rozi, A. (2016). Netralisasi minyak hati ikan cucut pisang (Charcarinus falciformis) menggunakan NaOH. Jurnal Perikanan Tropis, 3(2), 139–152.
Widiyatun, F., Selvia, N., & Dwitiyanti, N. (2019). Analisis viskositas, massa jenis, dan kekeruhan minyak goreng curah bekas pakai. STRING (Satuan Tulisan Riset Dan Inovasi Teknologi), 4(1), 25. https://doi.org/10.30998/string.v4i1.3348
Wijayanti, I., Romadho, & Rianingsih, L. (2016). Karakteristik hidrolisat protein ikan bandeng (Chanos chanos Forsk) dengan konsentrasi enzim bromelin yang berbeda. Jurnal Saintek Perikanan, 11(2), 129–133. https://doi.org/10.14710/ijfst.11.2.129-133
Copyright (c) 2024 The Author(s)
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal the right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
