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 KOSASIH1,2*, 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

 

Diserahkan: 28 September 2020/Diterima: 10 Disember 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; kipase; minyak ikan lemuru; omega-3; produk sampingan; tindak balas

 

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*Pengarang untuk surat-menyurat; email: wawan.kosasih7@gmail.com

 

         

 

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