Catfish (Clarias gariepinus) oil contains a high amount of unsaturated fatty acids, however process of refining will damage the double bond of unsaturated fatty acids. This study was aimed at develop a better refining process of catfish oil. The material used in this research were crude catfish oil as a by product from flouring industry, and magnesol XL as its adsorbent. Oil was purified by two-step, neutralization and bleaching. The various bleaching temperatures (25 0 C; 70 0 C; 100 0 C) were applied. The study showed that refined oil at temperature of 25 0 C resulted in a best value of FFA, PV, anisidin numbers, and the lowest number of total oxidation.
The world is facing a pandemic of COVID-19. Multivitamin and other supplement is already known can improve immunity and prevent infected by the virus. The purpose of this study was to determine the relationship of multivitamin/supplement intake with the appearance of COVID-19 symptoms. The method of this study was analytic surveys with cross-sectional designs. The questionnaire was distributed twice, the first distribution phase involved 423 respondents to determine the consumption habits of supplements and the appearance of COVID-19 symptoms. Then, from the respondents who consumed supplements, the second questionnaire was sent again, to find out the type of supplements consumed, and only 127 respondents returned completely. As a respondent, we involved students of Binawan University, Jakarta, Indonesia. We used Pearson Chi-Square and Fischer exact test for statistical analysis. The results of this study noted that 67.7% of respondents consumed supplements/multivitamin, 94.8% of respondents did not show symptoms of COVID-19. The type of supplement consumed by most respondents was vitamin C (51.2%), while multivitamins / other vitamins were 20.1%. In conclusion, based on statistical analysis, there was no significant relationship between supplement consumption with the appearance of COVID-19 and conditions in carrying out daily activities on respondents who show COVID-19 symptoms
<p>Unsaturated fatty acids contained oils which sensitive to oxidation caused by heat, light and<br />oxygen. The oxidized oil known harmful to the body. One of the effort to prevent the oxidation<br />process is by adding antioxidants stability of oil catfish and shelf life of the oil. The experimental<br />study was applied by adding vitamin E to the oil as much as 0.67 mg / g PUFA compared with the<br />control oil. Oil was stored with the Schaal Oven Test method, which are stored at a temperature<br />of 600C. The study showed that, based on the parameters of oxidation (free fatty acids, peroxide<br />value, anisidin numbers, and the number of total oxidation), catfish oil were added vitamin E<br />more stabilized than the catfish oil without added vitamin E. The catfish fish oil in the form of soft<br />gell capsules added vitamin E could maintain stability in appropriate with IFOS up to 23 months.<br />Keywords: Catfish oil, vitamin E, stability, Schaal Oven Test</p>
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