| Abstrak/Abstract |
This study aims to determine fish oil's physical and chemical quality from the flesh ofPangasius microcinema. The quality of extracted fish oil can be improved through a refining process. Before and after the refiningprocess, the quality of crude fish oil was analyzed, including acid value (AV), saponification value (SV), iodine value (IV), peroxide value (PV), and p-anisidine value (An-V). The results of the characterization of patin fish oil (PFO) in meat were carried out with 3 refinings, namely refiningwithout activated carbon refiningtreatment with bentonite, the value of susceptibility to acid value, peroxide value, saponification value, iodine value, and p-anisidinevalue, which ranged from 1.92-2.64 mg KOH/g,peroxide value 3.76-4.87 meq O2/kg, iodine value 80.46-81.39 g I2/100g, saponification value 189,48-196.75 mg KOH/g, and p-anisidinee value 5.95-8.93 meq/kg. The best refining process is the oil extracted from patin fish oil meat oil and distilled using bentonite from dry rendering because the processed fish oil isfulfill standardin the standards set by theInternational Association of Fish Flour Producers, IndonesianFishOil Standards,and as food fish oil grades. |
