TY - JOUR
T1 - Improvement of Omega-3 in Lemuru (Sardinella sp) Fish Oil by Using Enzymatic Reaction
AU - Kosasih, W.
AU - Saepudin, E.
AU - Priatni, S.
N1 - Publisher Copyright:
© Published under licence by IOP Publishing Ltd.
PY - 2021/6/28
Y1 - 2021/6/28
N2 - This study aims to scale-up the production of the omega-3 enrichment generated from Lemuru fish oil using a 1 L reactor without experimental design through enzymatic reactions that might have increased the economic value of lemuru fish oil. The enrichment of omega 3 fish oil was carried using a 1 L reactor through hydrolysis with commercial lipase enzymes' help. Enzymatic reactions were carried out with variations in temperature (40,45,50 and 55 C), time of reaction (0, 6, 12, 18, 24, 30, and 36 hours), the enzyme concentration of 1000 units, and agitation (50, 100, and 150 rpm). The fatty acid content of fish oil before and after the enzymatic reaction was analyzed using GC-MS. At the same time, the omega-3 fatty acid content of fish oil that had been hydrolyzed with lipase was determined using Gas Chromatography (GC). The results show that the optimum conditions for enzymatic reactions were 24 hours reaction time, 50 C temperature, and 150 rpm agitation. Enzymatic reactions using commercial lipases can increase the omega-3 levels of Lemuru fish oil consisting of the content of ALA, EPA, and DHA, 10, 18, and 35-fold, respectively.
AB - This study aims to scale-up the production of the omega-3 enrichment generated from Lemuru fish oil using a 1 L reactor without experimental design through enzymatic reactions that might have increased the economic value of lemuru fish oil. The enrichment of omega 3 fish oil was carried using a 1 L reactor through hydrolysis with commercial lipase enzymes' help. Enzymatic reactions were carried out with variations in temperature (40,45,50 and 55 C), time of reaction (0, 6, 12, 18, 24, 30, and 36 hours), the enzyme concentration of 1000 units, and agitation (50, 100, and 150 rpm). The fatty acid content of fish oil before and after the enzymatic reaction was analyzed using GC-MS. At the same time, the omega-3 fatty acid content of fish oil that had been hydrolyzed with lipase was determined using Gas Chromatography (GC). The results show that the optimum conditions for enzymatic reactions were 24 hours reaction time, 50 C temperature, and 150 rpm agitation. Enzymatic reactions using commercial lipases can increase the omega-3 levels of Lemuru fish oil consisting of the content of ALA, EPA, and DHA, 10, 18, and 35-fold, respectively.
UR - http://www.scopus.com/inward/record.url?scp=85109876262&partnerID=8YFLogxK
U2 - 10.1088/1755-1315/789/1/012019
DO - 10.1088/1755-1315/789/1/012019
M3 - Conference article
AN - SCOPUS:85109876262
SN - 1755-1307
VL - 789
JO - IOP Conference Series: Earth and Environmental Science
JF - IOP Conference Series: Earth and Environmental Science
IS - 1
M1 - 012019
T2 - 2020 International Conference on Ocean and Earth Science, ICOES 2020
Y2 - 18 November 2020 through 20 November 2020
ER -