Home           Contact us           FAQs           
    
     Journal Home     |     Aim & Scope    |    Author(s) Information      |     Editorial Board     |     MSP Download Statistics
    Abstract
2014 (Vol. 6, Issue: 5)
Article Information:

Improving the Quality of Sardine Oil from Bali-Indonesia Using Passive Filter (Centrifugation)

Sugeng Heri Suseno, Yosephina M.J. Batafor, Nurjanah and Ayu Fitri Izaki
Corresponding Author:  Sugeng Heri Suseno 

Key words:  Centrifugation, passive filter, refining, sardine oil, secondary primary oxidation, ,
Vol. 6 , (5): 609-615
Submitted Accepted Published
January 16, 2014 January 25, 2014 May 10, 2014
Abstract:

Fish oil contains polyunsaturated fatty acids, especially omega-3. Fish oil industry by-product cannot be used because of the low quality so it needs to be purified by treatment with passive filters (centrifugation). The purpose of this study is to determine the best time and speed of passive filter treatment (centrifugation) to improve the quality of fish oil. Fish oil done purification with centrifugation treatments with the time and speed differences. Fish oil treatment has been done then analyzed yield, secondary primary oxidation parameters and clarity values. Treatment of 2500 rpm 45 min is characteristic of the best combination of speed centrifugation treatment and time, seen from the statistical analysis of secondary and primary oxidation parameters and also can meet the standards.
Abstract PDF HTML
  Cite this Reference:
Sugeng Heri Suseno, Yosephina M.J. Batafor, Nurjanah and Ayu Fitri Izaki, 2014. Improving the Quality of Sardine Oil from Bali-Indonesia Using Passive Filter (Centrifugation).  Advance Journal of Food Science and Technology, 6(5): 609-615.
    Advertise with us
 
ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
Submit Manuscript
   Current Information
   Sales & Services
Home  |  Contact us  |  About us  |  Privacy Policy
Copyright © 2015. MAXWELL Scientific Publication Corp., All rights reserved