Heat extraction of fish oil from Patin catfish (Pangasius Hypophthalmus) and its oil quality analysis

Abstract

This research is to study the oil quality of patin catfish, Pangasius Hypophthalmus fish oil by using conventional extraction technique. The conventional extraction technique that being used in this research is green extraction method. This method is heat extraction process under hot plate (Ivanovs, 2017). In order to characterize the patin catfish, Pangasius Hypophthalmus fish oil Fourier Transform Infrared Spectrometry (FTIR) will be used. All the resolution elements in patin catfish were being measured during the experiment in the FTIR and laser as radiation of sources, the detector for each resolution element that passed through it. This is a necessary step to characterize patin catfish, Pangasius Hypophthalmus fish oil. Besides that, parameter to optimise the condition of the recovery process of patin catfish,Pangasius Hypophthalmus also need to be considered. The effect of parameters such as temperature, oil extraction time and also size of patin catfish, Pangasius Hypophthalmus. Hence, oil yield will be studied and optimized as a response. The optimization process for extraction of fish oil will be using following parameters when conducting this experiment which are the temperature (80 ðC, 90 ðC and 100ðC), time for heat extraction (10 min, 20 min and 30 min) and the fish length (50cm and 100 cm) with the response to the percentage of oil yield (Jayasinghe, 2013). Next, the oil quality of patin catfish Pangasius Hypophthalmus been determined by measuring the acid-value, peroxide value, fatty acid composition, iodine value, and ρ-anisidine value. All of these five analysis mentioning above are the most common method that researcher use to evaluate quality of fish oil. The acid value is a measure of the free fatty acids (FFA) present in the fat or oil. While determination of peroxide value, the toxicity of fish can be known. The design of experiment (DOE) method will be used in order to find the optimum parameter of fish oil production.