Kurniawan, Feri Ardi (2017) Karakterisasi Sifat Fisikokimia Minyak Hasil Degumming Dari Hasil Samping Pengalengan Dan Penepungan Ikan Lemuru Dan Tuna. Sarjana thesis, Universitas Brawijaya.
Abstract
Minyak ikan merupakan hasil samping dari pengolahan pengalengan dan penepungan berupa komponen lemak dari ikan yang di ekstrak dalam bentuk minyak. Menurut Food and Agriculture Organization, Indonesia menjadi negara terbesar kedua produksi perikanan tangkap sebesar 6 juta ton pada tahun 2014. Berkembangnya industri menghasilkan limbah buangan berupa limbah cair. Limbah cair tersebut memiliki kandungan minyak ikan yang dapat dimanfaatkan kembali yaitu komponen asam lemak tak jenuh. Akan tetapi limbah minyak ikan memiliki kualitas yang rendah Karena mengandung senyawa peroksida dan asam lemak bebas yang tinggi. Oleh karena itu limbah minyak ikan masih harus dimurnikan sebelum di konsumsi. Tahap awal dari proses pemurnian adalah degumming.Tujuan penelitian ini yaitu untuk mengetahui pengaruh degumming terhadap sifat fisik kimia minyak ikan hasil samping pengalengan dan penepungan ikan. Penelitian dilakukan dengan membandingkan antara karakterisasi minyak ikan kasar dengan minyak ikan hasil degumming. Degumming dilakukan dengan menambahkan air sebanyak 75% dari kadar fosfatida dalam minyak yang umumnya berkisar 1-1,5%. Suhu yang digunakan pada proses degumming tidak terlalu tinggi, sekitar 50-80 0C agar fosfatida terhidrasi. Setelah proses hidrasi selesai, fosfatida dan gum yang terhidrasi dipisahkan dari minyak dengan cara sentrifugasi. Analisa yang dilakukan pada minyak kasar dan minyak hasil degumming meliputi warna, viskositas, rendemen, asam lemak bebas, kadar air, bilangan peroksida, bilangan anisidin, bilangan totoks, angka asam, kadar phospat dan Analisa komposisi asam lemak. Hasil penelitian menunjukkan hampir semua karakteristik minyak setelah degumming telah memenuhi standar IFOMA. Minyak dengan persentase perbandingan karakteristik terbaik untuk nilai rendemen adalah PT. Avila Prima Intra Makmur 96,49%, nilai kecerahan warna PT. Yala Samudera naik 36,57%, nilai viskositas PT. Bumi Bali Mina naik 53,45%, kadar asam lemak bebas PT. Bumi Bali Mina turun 87,64%, nilai bilangan asam PT. Bumi Bali Mina turun 43.84%, nilai bilangan peroksida turun 29,44%, nilai bilangan p-anisidin PT. Avila Prima Intra Makmur turun 58,29%, nilai bilangan totoks PT. Visindo turun 11.18%, kadar air PT. Bumi Bali Mina dan PT. Avila Prima Intra Makmur turun 100%, kadar fosfor PT. Yala Samudera turun 94,97%, kadar EPA PT. Yala Samudera naik 273,34% dan kadar DHA tidak terdeteksi untuk semua sampel.
English Abstract
Fish oil, a product of lipid extraction in oil form, is a by-product of fish canning or flouring process. Based on Food and Agriculture Organization, Indonesia is a second largest fishery producer, which produce 6 million tons fishery product in 2014. The development of fishery industry results in increasing of the liquid waste production. This waste contains unsaturated fatty acids of fish oil which further can be processed. Unfortunately, fish oil waste has low grade of quality due to its high content of peroxide and free fatty acids. Thus, this waste should be purified. The initial process of purification starts with degumming process.The objective of this study was to observe the effect of degumming process to the physicochemical properties of the fish oil. This study was conducted by comparing the properties of crude fish oil and the degummed oil. Degumming process was carried ot by adding water up to 75% of the phosphatide content of the oil that commonly ranged from 1-1.5% of total fish oil volume. The temprature used was relatively low between 50-80% in order to avoid the phosphatide hydration. After hydration process was accomplished, the phosphatide will be separated from the gum by centrifugation process. The crude and degummed oil were then analyzed for color, viscosity, yield, free fatty acids, water content, peroxide, anisidine, totox and acid value, phosphate content and fatty acids composition (EPA and DHA). The data then been analyzed using quantitative descriptive method. The result showed that entire properties of the fish oil after degumming process had met the IFOMA standard. The oil with best properties was as follow : the highest amount of yield comes from the byproduct of PT. Avila Prima Intra Makmur as many as 96.49%, the highest brightness value from PT. Yala Samudera increased to 36,57%, best viscosity value by PT. Bumi Bali Mina increased to 53,45%, best value of free fatty acid content from PT. Bumi Bali Mina which decreased to 87,64%, best acid value from PT. Bumi Bali Mina decreased to 43.84%, peroxide value decresed to 29,44%, best p-anisidine value from PT. Avila Prima Intra Makmur decreased to 58,29%, best totox value comes from PT. Visindo which decreased to 11.18%, best water content from PT. Bumi Bali Mina and PT. Avila Prima Intra Makmur which decreased to 100%, best phospor content comes from PT. Yala Samudera which decerased to 94,97%, EPA content from PT. Yala Samudera increased to 273,34% and DHA content was not detected in all samples.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/207/051704071 |
| Uncontrolled Keywords: | Minyak Ikan, Degumming, Fisikokimia |
| Subjects: | 600 Technology (Applied sciences) > 658 General management > 658.5 Management of production > 658.56 Product control, packaging; waste control and utilization |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Sugiantoro |
| Date Deposited: | 13 Jul 2017 09:35 |
| Last Modified: | 17 Jun 2022 01:55 |
| URI: | http://repository.ub.ac.id/id/eprint/104 |
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