Enzymatic hydrolysis extraction and quality assessment of fish oil from Patin catfish (Pangasius hypophthalmus)

Abstract

Enzymatic hydrolysis refers to the process of hydrolysis where bonding in molecules are cleaved easily by enzymes with the aid of water elements. In this research, Alcalase was used as the source of enzyme to obtain the oil yield percent. The selected parameters were the concentration of enzyme (0.5%-1.5% v/v), the temperature (35˚C-55˚C) and the reaction time (1 hour-3 hours). The optimization of the recovery process of Patin catfish (Pangasius hypophthalmus) oil using enzymatic hydrolysis technique was done with the aid of a multifactor experiments software, Design of Experiments (DoE) giving an optimum condition for the oil yield percent at 55.3˚C with 1.2% enzyme concentration for 3 hours long. The percent of oil yield obtained was 10.90%. The fish oil were further characterized by FTIR spectroscopy analysis at 4000-700cm-1. The investigation of the quality of the oil were conducted based on analysis test. The acid value test gives 2.24 mg KOH/g, peroxide with 4 meq/kg, p-anisidine analysis leads to 0.895 and value for fatty acid composition was 0.81%.