KRISTALISASI UREA PADA PEMBUATAN KONSENTRAT ASAM LEMAK ω-3: KAJIAN PUSTAKA
ABSTRACT: Some species of fish
are known to be potential source of w-3 fatty acid, one of the essential fatty
acids from human body. However, in many cases, the concentration of such fatty
acids in the fish oil is quite low, and therefore, a method is needed to make
it into a concentrate. One of the methods widely use is urea crystallization
technique. Principally, this method is based on the inability of urea to form a
complex with w-3 fatty acid, while other fractions are precipitated. This
method is claimed to be able to increase w-3 fatty acids content up to 80%.
Factors that influence the technique are temperature, crystallization time, and
urea to oil ratio. An optimation of processing parameters for particular type
of fish oil must be defined to obtain a high w-3 fatty acid concentrate.
Keywords: w-3 fatty acid,
concentrate, urea crystallization
Penulis: Teti Estiasih
Kode Jurnal: jppertaniandd060011
