Ramzy, Muhammad Fariz (2017) Karakterisasi Fisikokimia Minyak Ikan Hasil Samping dari Berbagai Industri Pengalengan dan Penepungan Ikan Tuna dan Lemuru Pasca Netralisasi. Sarjana thesis, Universitas Brawijaya.
Abstract
Indonesia memiliki kekayaan sumber daya perikanan yang berlimpah dengan luas lautan mencapai 70% dari total wilayah Indonesia. Ikan tuna dan lemuru merupakan ikan yang sering ditemui di perairan Indonesia dengan produksi kedua ikan pada tahun 2014 mencapai lebih dari 500.000 ton. Proses pengalengan dan penepungan ikan lemuru dan tuna menghasilkan limbah cair yang mengandung minyak ikan dengan ketersediaan yang tinggi. Kualitas minyak ikan yang dihasilkan masih rendah yang ditandai dengan tingginya kandungan asam lemak bebas, oleh karena itu perlu dilakukan proses pemurnian untuk meningkatkan karakteristik minyak ikan. Netralisasi atau pemurnian dengan alkali merupakan metode yang dapat digunakan untuk menurunkan kandungan asam lemak bebas. Netralisasi hampir secara sempurna menghilangkan asam lemak bebas yang diubah menjadi sabun yang tidak larut dalam minyak. Penelitian ini menggunakan sampel minyak hasil samping dari berbagai industri penepungan dan pengalengan ikan lemuru dan tuna dari daerah Banyuwangi dan Bali. Minyak ikan dinetralisasi dengan NaOH 14,36% kemudian diamati nilai asam lemak bebas, angka asam, kadar air, tingkat oksidasi minyak, profil asam lemak, viskositas, warna, dan jumlah rendemen yang dihasilkan. Kemudian dilakukan perbandingan sampel dengan standar minyak ikan untuk makanan serta uji One-way Analysis of Variance (ANOVA) dengan selang kepercayaan 95% untuk mengetahui karakteristik minyak ikan pasca netralisasi Hasil penelitian menunjukkan bahwa minyak ikan yang telah dinetralisasi mengalami penurunan nilai kadar air, asam lemak bebas, bilangan asam, serta cenderung meningkatkan kecerahan minyak. Netralisasi cenderung meningkatkankan kandungan asam lemak EPA pada minyak hasil samping (MHS) pengolahan ikan. Netralisasi mampu menurunkan kandungan asam lemak bebas sebesar 86.75% pada MHS pengalengan lemuru PT. Bali Maya Permai, 56.59% pada MHS pengalengan lemuru PT. Fish Indo, 81.75% pada MHS penepungan lemuru PT. Yalasamudra, 88.77% pada MHS penepungan lemuru PT. Bumi Bali Mina, 85.88% pada MHS pengalengan tuna PT. Avila Prima, dan 91.84% pada MHS penepungan tuna tradisional. Kandungan air, asam lemak bebas, bilangan asam, bilangan peroksida, bilangan anisidin, dan bilangan totoks seluruh minyak ikan hasil samping setelah dinetralisasi memenuhi standar mutu minyak ikan untuk makanan dari IFOMA. Hasil analisis ragam dengan selang kepercayaan 95% pada seluruh parameter kimia dan fisik minyak menunjukkan perbedaan signifikan sehingga dapat disimpulkan bahwa industri pengambilan sampel memberikan perbedaan yang signifikan terhadap karakteristik fisikokimia minyak ikan pasca netralisasi.
English Abstract
Indonesia has abundant amount of water resources with a vast ocean area reaching 70% of the total territory of Indonesia. Tuna and lemuru fish are commonly found in Indonesian sea with the production of both fish in 2014 reaching more than 500,000 tons. Tuna and Lemuru Canning and Meal Processing yield liquid waste containing fish oil with high availability. However, the quality of fish oil yield is considered low showed by its high content of free fatty acids. Therefore, purification process is necessary to reduce the content of free fatty acids. Neutralization or alkaline purification is often used to completely remove the free fatty acids by converting them into soap that is not soluble in fat. This research used samples of fish oil from by-products of various tuna and lemuru canning and meal processing industries located in Banyuwangi and Bali. These fish oil samples were neutralized with 14,36% NaOH then its physicochemical characteristics which are free fatty acid, acid value, moisture content, fat oxidation level, fatty acid profile, viscosity, colour profile, and fish oil yield are determined. The obtained physicochemical characteristics are then compared with food grade fish oil standard and One-Way ANOVA test is conducted with 95% of confidence level to determine whether the sample’s original industry had any effect on neutralized fish oil’s characteristics. The results showed that neutralization has the ability to reduce the moisture content, free fatty acid, acid value and was rather increasing the fish oil’s brightness. Neutralized fish oil also showed improvement towards EPA content. Neutralization decreased the fish oil by-products’ free fatty acid content by 86.75% on lemuru fish canning oil by-products from PT. Bali Maya Permai, 56.59% on lemuru fish canning oil by-products from PT. Fish Indo, 81.75% on lemuru fish meal oil by-products from PT. Yalasamudra, 88.77% on lemuru fish meal oil by-products from PT. Bumi Bali Mina, 85.88% on tuna canning oil by-products from PT. Avila Prima, and 91,84% on traditional tuna fish meal oil by-products. The moisture content, free fatty acid, acid value, peroxide value, anisidine value, and total oxidation value of neutralized fish oil are within the IFOMA standards. The result of analysis of variance with 95% confidence level on all chemical and physical characteristics of neutralized fish oil showed significant difference which can be concluded that the fish oil’s original industry gives significant difference to physicochemical characteristic neutralized fish oil.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/619/051710076 |
| Uncontrolled Keywords: | Asam lemak bebas, Ikan Lemuru, Ikan Tuna, Minyak Ikan, Netralisasi |
| 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: | Budi Wahyono Wahyono |
| Date Deposited: | 19 Oct 2017 02:12 |
| Last Modified: | 05 Dec 2020 03:03 |
| URI: | http://repository.ub.ac.id/id/eprint/4001 |
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