CHARACTERIZATION OF THE OIL FROM ABDOMEN PART OF CATFISH (PANGASIUS HYPOTALAMUS)

Abstract

Introduction: Indonesia occupies the fourth largest position in the world as a producer of catfish (Pangasius hypotalamus). The content of Polyunsaturated Fatty Acid (PUFA) in catfish oil has a good impact as an antioxidant, which can prevent hypertension, inhibit cancer growth, and play an important role in increasing the body's immune response. The process of obtaining oil is required first without using organic extraction so that fish oil can be consumed in general. Catfish processing industry produces solid waste and by-products, so by product of catfish processing fat abdomen potential to be a source of quality fish oil. Methodology: This study aimed to determine the rendering methode and extraction time, and determine the physico-chemical characteristic of fish oil from fat obdominal fat of catfish. Extraction of fat abdomen from catfish is carried out by rendering at a temperature of 700C for 3 hours. Research findings: The results showed viscosity 69cP, extraction yield 16,57%, acid value 1,49±0,01, peroxide value 4,32±0,07 and iodine value 70.12±0,07. Conclusions: Catfish oil has potential application in functional food oils. Physicochemical properties (acid value, peroxide, viscosity, and water content) of catfish oil were acceptable with standards for fish oil.