Sains Malaysiana 50(8)(2021): 2271-2282

http://doi.org/10.17576/jsm-2021-5008-11

Production of Omega-3 Fatty Acids by Enzymatic Hydrolysis from Lemuru Fish By-Products

(Penghasilan Asid Lemak Omega-3 melalui Hidrolisis Enzim daripada Produk Sampingan Ikan Lemuru)

WAWAN KOSASIH^1,2*, R. TINA ROSMALINA¹, CHANDRA RISDIAN¹, ENDANG SAEPUDIN² & SRI PRIATNI¹

¹Research Unit for Clean Technology, Indonesian Institute of Sciences, Jl. Sangkuriang Bandung, 40135, Indonesia

²Department of Chemistry, Faculty of Mathematics and Natural Sciences, University of Indonesia, Depok 16424, Indonesia

Received: 28 September 2020/Accepted: 10 December 2020

ABSTRACT

Production of omega-3 fatty acids from lemuru fish by-products was studied by enzymatic hydrolysis using a lipase enzyme in one liter of the batch reactor. The hydrolysis temperature of fish oil was set at 45 to 55 ℃ for 0 to 24 h, whereas agitation from 50 to 150 rpm. RSM-Box Bhenken was used to study the effect of these parameters on omega-3 (EPA, docosahexaenoic acid (DHA), and α-linolenic acid (ALA)) content. The % free fatty acid (FFA), acid index, peroxide index, iodine index, and saponification index of lemuru fish oil was 0.925, 2.52, 42.5, 97.28, and 160.11%, respectively. GC-MS analysis results showed that unsaturated fatty acids content (62.34%), which are consisted of omega-3 (EPA, DHA, and ALA), omega-6 and omega-9, was much higher than saturated acids (12.97%). The experiment data showed that the highest EPA (1.221%) and DHA (0.312%) content were reached at 50 ℃ and 24 h with 150 rpm of agitation. However, through the RSM-Box Bhenken analysis and 3D surface plot, it was suggested that the optimum condition was obtained at 45 ℃ and 24 h with 150 rpm of agitation with the content of EPA, DHA, and ALA were 1.709, 0.49, and 1.237%, respectively.

Keywords: By-product; lemuru fish oil; lipase; omega-3; response surface method

ABSTRAK

Pengeluaran asid lemak omega-3 daripada produk sampingan ikan lemuru dikaji dengan hidrolisis enzimatik menggunakan enzim lipase dalam reaktor kelompok satu liter. Suhu hidrolisis minyak ikan ditetapkan pada suhu 45 hingga 55 ℃ selama 0 hingga 24 jam, kemudian diadukkan dengan kelajuan pengadukan 50 hingga 150 rpm. RSM-Box Bhenken digunakan untuk mengkaji pengaruh parameter ini terhadap kandungan omega-3 (EPA, DHA dan ALA). Peratus asid lemak bebas (FFA), indeks asid, indeks peroksida, indeks iodin dan indeks saponifikasi minyak ikan lemuru masing-masing 0.925, 2.52, 42.5, 97.28 dan 160.11%. Hasil analisis GC-MS menunjukkan bahawa kandungan asid lemak tak tepu (62.34%), yang terdiri daripada omega-3 (EPA, DHA dan ALA), omega-6 dan omega-9, jauh lebih tinggi daripada asid tepu (12.97%). Data uji kaji menunjukkan bahawa kandungan EPA tertinggi (1.221%) dan DHA (0.312%) dicapai pada suhu 50 ℃ dan 24 jam dengan penggoncangan 150 rpm. Walau bagaimanapun, melalui analisis RSM-Box Bhenken dan plot permukaan 3D, dicadangkan bahawa keadaan optimum diperoleh pada suhu 45 ℃ dan 24 jam dengan penggoncangan 150 rpm dengan kandungan EPA, DHA dan ALA masing-masing adalah 1.709, 0.49 dan 1.237%.

Kata kunci: Kaedah permukaan; lipase; minyak ikan lemuru; omega-3; produk sampingan; tindak balas

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*Corresponding author; email: wawan.kosasih7@gmail.com