Peningkatan kualitas minyak ikan hasil samping Industri pengalengan ikan menggunakan Karbon Aktif Polong Buah Kelor (Moringa Oliefera Lamk.)

ABSTRAK

Peningkatan kualitas minyak ikan hasil samping industri pengalengan ikan dapat dilakukan melalui proses degumming, netralisasi dan bleaching menggunakan karbon aktif polong buah kelor (Moringa oliefera Lamk.). Tujuan penelitian ini adalah (1) Mengetahui perubahan kadar air pada minyak ikan hasil penjernihan menggunakan karbon aktif polong buah kelor (2) Mengetahui perubahan warna pada minyak ikan hasil penjernihan menggunakan karbon aktif polong buah kelor (3) Mengetahui perubahan kadar logam besi pada minyak ikan hasil penjernihan menggunakan karbon aktif polong buah kelor (4) Mengetahui perubahan kadar logam arsen pada minyak ikan hasil penjernihan menggunakan karbon aktif polong buah kelor.

Penelitian ini meliputi: (1) Analisis kadar air polong buah kelor, (2) Pembuatan karbon aktif polong buah kelor terdiri dari tiga tahap yaitu dehidrasi, aktivasi kimia dengan larutan NaCl 30 % dan karbonisasi dalam fluida bed reactor pada suhu 800 0C selama 30 menit dalam medium gas N2 dengan kecepatan alir 200 mL/menit, (3) Pemurnian minyak hasil samping pengalengan ikan meliputi: proses degumming menggunakan NaCl 8 %, netralisasi dengan NaOH 16 %, dan bleaching dengan karbon aktif polong buah kelor, (4) Analisis warna, kadar air, kadar logam besi (Fe), dan kadar logam arsen (As) minyak hasil samping pengalengan ikan.

Hasil penelitian menunjukkan bahwa nilai rata-rata warna, kadar air, kadar logam besi (Fe) dan logam arsen (As) minyak hasil samping pengalengan ikan berturut-turut sebesar L* = 20,3; a* = 10,4; b* = 9,8; 0,93 %; 13,12 ppm; tidak terdeteksi, sedangkan nilai rata-rata warna, kadar air, kadar logam besi (Fe) dan logam arsen (As) hasil penjernihan menggunakan karbon aktif polong buah kelor masing-masing sebesar L*= 22,9; a*= 8,6; b*= 12,6; 0,4 %; 0,5 ppm; tidak terdeteksi.

ABSTRACT

Increasing of fish oil which is side results of canning fish quality of process degumming, neutralization and bleaching using activated carbon from moringa oliefera pods (Moringa oliefera Lamk.). The aims of this research (1) To know change water content of purified fish oil using activated carbon from moringa oliefera pods (2) To know change color of purified fish oil using activated carbon from moringa oliefera pods (3) To know change iron content of purified fish oil using activated carbon from moringa oliefera pods (4) To know change arsenic content of purified fish oil using activated carbon from moringa oliefera pods.

The research includes: (1) Analysis of water content of moringa oliefera pods, (2) Carbon activating from moringa olifera pods consist of three steps includes: dehydration, chemical activation by using 30 % NaCl and the carbonization of fluidazed bed reactor in the temperature 8000 C for 30 minutes in N2 medium gas with flowrate 200 mL/min, (3) Purification of fish oil which is side results of canning fish includes: degumming, neutralization and bleaching, (4) Analysis of color, water content, iron content (Fe), arsenic content (As) of fish oil which is side results of canning fish.

The result of research show that the average value fish oil which is side results of canning fish color, water content, iron content (Fe), arsenic content (As) were L* = 20,3; a* = 10,4; b* = 9,8; 0,93 %; 13,12 ppm; no detection, respectively, while the average value of color, water content, iron content (Fe), arsenic content (As) of purified fish oil which is side results of canning fish using activated carbon from moringa oliefera pods were L* = 22,9; a* = 8,6; b* = 12,6; 0,4 %; 0,5 ppm; no detection.