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    Abstract
2014 (Vol. 6, Issue: 5)
Article Information:

Inventory and Characterization of Sardine (Sardinella Sp.) Oil from Java Island-Indonesia

Sugeng Heri Suseno, Jeny Ernawati Tambunan, Bustami Ibrahim and Saraswati
Corresponding Author:  Sugeng Heri Suseno 

Key words:  By products, chemical quality, omega-3, physical quality, sardine oil, Sardinella Sp,
Vol. 6 , (5): 588-592
Submitted Accepted Published
January 01, 2014 January 10, 2014 May 10, 2014
Abstract:

Parameter of fish oil quality could be observed from an omega-3 fatty acid content, antioxidant activity, Peroxide Value (PV), Free Fatty Acid (FFA) value, total oxidation (totox) value, density and viscosity, level of toxicity and its heavy metals content. This study aimed to determine the quality of sardine oils which was obtained as by product of fish meal and fish canning industry. Sardine A and B had different fatty acid composition. Based on toxicity test, it was known that sardine oil B (572.02 ppm) had higher toxicity than sardine oil A (726.03 ppm). Heavy metal analysis results showed that sardine oil A had Pb concentration at 0.118 ppm, it passed a standard limit (≤0.1 ppm) and it might be harmful for consumption. Peroxides value of sardine oil A and B was 13.33 meq/kg and 5.00 meq/kg, respectively. The highest FFA value was sardine oil B (3.948%) then followed by sardine oil A (0.423%). Value of p-anisidine of sardine oil A and B was 1.09 and 0.88 meq/kg. The highest totox value was sardine oil A (27.76 meq/kg) then followed by sardine oil B (10.88 meq/kg). Viscosity of sample B (270 cPs) was higher than A (69 cPs) and sample B (1.02 g/cm3) was denser than sample A (0.92 g/cm3).
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  Cite this Reference:
Sugeng Heri Suseno, Jeny Ernawati Tambunan, Bustami Ibrahim and Saraswati , 2014. Inventory and Characterization of Sardine (Sardinella Sp.) Oil from Java Island-Indonesia.  Advance Journal of Food Science and Technology, 6(5): 588-592.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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