OPTIMASI KRISTALISASI UREA PADA PEMBUATAN KONSENTRAT ASAM LEMAK ω-3 DARI MINYAK HASIL SAMPING PENEPUNGAN IKAN LEMURU (Sardinella longiceps)
ABSTRACT: Oil from lemuru meal
processing by product is a potential and an abundant source of ω-3 fatty acids.
This oil can be processed to be ω-3 fatty acids concentrate. Urea
crystallization is a method for producing high content of ω-3 fatty acids
concentrate. Production of ω-3 fatty acids concentrate from lemuru oil was
optimized. Central composite design of response surface method was employed as
experimental design with two variables, urea-to-fatty acids ratio and
crystallization time toward response of EPA+DHA content. The result showed that quadratic regression
model was suitable to explain the interaction between both variables toward
response of EPA+DHA content whereas urea-to-fatty acids ratio was optimum at
2.59:1 and crystallization time was optimum at 24 hours 18 minute. EPA+DHA content of ω-3 fatty acids
concentrate in optimum condition was verified and showed the value was 57.90%,
recovery yield was 34.7%, which was increased 2.51 times compared to original
lemuru fish oil. Optimum ω-3 fatty acids
concentrate quality met the International Association of Fish Meal Manufacturer
(IFOMA) standard except for copper concentration.
Keywords: optimization, oil
from lemuru meal processing by product, urea crystallization, EPA+ DHA content
Penulis: Teti Estiasih
Kode Jurnal: jppertaniandd100010
