CHARACTERISTICS OF FISH OIL PRODUCED THROUGH MADIDIHANG FISHMEAL INDUSTRY WASTE TREATMENT (THUNNUS ALBACARES) USING ADSORBENTS

• Main Authors: Budiadnyani I G.A., Harsanto S., Ismail E.G.
• Format: Article
• Language: English
• Published: Russian Journal of Agricultural and Socio-Economic Sciences 2020-03-01
• Series: Russian Journal of Agricultural and Socio-Economic Sciences
• Subjects: treatment; adsorbent; tuna oil; epa; dha
• Online Access: https://rjoas.com/issue-2020-03/article_08.pdf

Tuna fishmeal industrial waste is largely fish oil. Tuna oil is a source of polyunsaturated acid (PUFA), especially omega-3 fatty acids namely docosahexaenoic acid (DHA, C22: 6 Ω-3) and eicosapentaenoic acid (EPA, C20: 5 Ω-3). This study examined the administration of different types and concentrations of adsorbents utilized in the tuna fishmeal industry waste treatment. The study was designed utilizing 2 factorial complete random designs, namely adsorbent types (bentonite, zeolite and activated charcoal) and adsorbent concentrations (5%, 10%, and 15%). Parameters analyzed were clarity (L value), free fatty acids (ALB) and peroxide value. Analysis of fatty acids composition was carried out on fish oil with the best treatment. The analysis results exhibited that the interaction between adsorbent type and concentrations had a significant effect on the level of clarity (L value) and the amount of peroxide oil in the bleached fish, and had no significant effect on free fatty acid levels (ALB). The calculation result of the best treatment of tuna byproducts is the 10% zeolite concentration. It exhibited a clarity value of 36.50, acid value 0.25 mg KOH / g, ALB content 0.17% (oleic), and peroxide value 2.12 meq / kg . Zeolite has a highly structured pore, and the composition of Si/Al represents an active surface capable to be in contact with degradation compounds in fish oil. The composition of fatty acids from the byproducts oils of the post-treatment tuna fishmeal exhibits increased EPA by 12.03% and DHA by 18.25%. However, unsaturated fatty acids exhibited a decrease. SFA decreased by 36.19%, MUFA by 29.73%, and PUFA by 34.08%. The total unsaturated fatty acids (MUFA + PUFA) were 63.81%.