Chemical Composition and Fatty Acid Profile of Small Pelagic Fish (Amblygaster sirm and Sardinella gibbosa) from Muara Angke, Indonesia

Suseno, Sugeng Heri; Syari, Chalida; Zakiyah, Enok Rika; Jacoeb, Agoes Mardiono; Izaki, Ayu Fitri; Saraswati, Saraswati; Hayati, Sri

doi:10.13005/ojc/300328

Cited by 15 publications

(8 citation statements)

References 9 publications

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“…Regarding ash, head and fishbone accumulated significant amounts of minerals in their composition, in accordance with other authors who claim that there are important depots of minerals in these discards [40]. However, the ash contents found in head were higher than those found in other fish processing wastes [29], and similar to those found by Suseno et al [41] in the head of small pelagic fish.…”

Section: Proximate Composition Of Gilthead Sea Bream By-productssupporting

confidence: 89%

Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (Sparus aurata)

et al. 2020

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Fish processing industries generate a large volume of discards. In order to fulfil with the principles of a sustainable circular economy, it is necessary to maintain aquaculture by-products in the food chain through the production of high-value biomolecules that can be used as novel ingredients. In this study, we try to give value to the gilthead sea bream by-products, evaluating the composition and the nutritional value of the muscle and six discards commonly obtained from the fish processing industry (fishbone, gills, guts, heads, liver, and skin), which represent ≈ 61% of the whole fish. Significant differences were detected among muscle and by-products for fatty acid and amino acid profile, as well as mineral content. The discards studied were rich in protein (10%–25%), showing skin and fishbone to have the highest contents. The amino acid profile reflected the high quality of its protein, with 41%–49% being essential amino acids—lysine, leucine, and arginine were the most abundant amino acids. Guts, liver, and skin were the fattiest by-products (25%–35%). High contents of polyunsaturated fatty acids (PUFAs) (31%–34%), n-3 fatty acids (12%–14%), and eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA) (6%–8%) characterized these discards. The head displayed by far the highest ash content (9.14%), which was reflected in the mineral content, especially in calcium and phosphorous. These results revealed that gilthead sea bream by-products can be used as source of value-added products such as protein, oils, and mineral supplements.

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Section: Proximate Composition Of Gilthead Sea Bream By-productssupporting

confidence: 89%

Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (Sparus aurata)

et al. 2020

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“…Bentuk tubuh ikan Siro yaitu badan compressed atau sub silindris, perut agak membulat. Menurut Suseno et al (2014), bahwa Spotted sardinella (Amblyagaster sirm) di Indonesia disebut ikan Siro. Ikan Siro termasuk ikan pelagik hidup pada kedalaman perairan 10-75 m. Distribusi ikan siro di Indonesia meliputi Jawa Barat, Jawa Tengah, dan Jawa Timur.…”

Section: Pendahuluanunclassified

ASPEK BIOLOGI IKAN SIRO (Amblygaster sirm) BERDASARKAN DATA DI PELABUHAN PERIKANAN PANTAI TASIKAGUNG, REMBANG

Sari

Saputra

Taufani

2021

JPT

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Spotted sardinella is one of small pelagic fish with high economic protein and it has been caught by mini purse seine. In fact, Spotted sardinella has a large number of catches which can endanger their sustainability in Java Sea. The purpose of the study was to find out the length of first caught, length and weight relationship, growth parameters, mortality rate, and exploitation rate of spotted sardinella. The method used was survey method. The data were collected once in every 1 month during August until November 2021 at Tasikagung Fishery Port. The primary data collected were fish total length (mmTL) and fish weight (g). The result of the study revealed that size structure of fish ranged from 120-205 mmTL and length first capture 170 mmTl. The length-weight relationship analysis was W = 0,00000571 L 3,54 with positive allometric growth pattern. The growth parameters by Von Bertanlanffy was Lt = 206,5(1-e-0,95(t+0,00266)) and it was categorized as fast growth. The fishing mortality and natural mortality were 1,71 year-1 and 1,01 year-1. The exploitation rate was 0,63 year-1, which means sardinella has been exploited.

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“…Penelitian sebelumnya dalam tahapan pemurnian belum melalui proses degumming. Pemurnian yang telah dilakukan oleh peneliti untuk memenuhi standar tersebut yaitu: pemurnian minyak ikan dengan netralisasi alkali (Feryana et al 2014;Fuadi 2014), adsorben (Suseno et al 2011;Suseno et al 2014 a ), sentrifugasi serta menggunakan berbagai filter atau penyaring (Suseno et al 2014 b ).…”

Section: Pendahuluanunclassified

Improving the Quality of Sardine Fish Oil by Degumming Using Sodium Cholride Solution

2017

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Cara sitasi: Hulu DPC, Suseno SH, Uju. 2017. Peningkatan minyak ikan sardin dengan degumming menggunakan larutan NaCl. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(1): 199-210. AbstrakKualitas minyak ikan ditentukan oleh parameter mutu kimia dan fisik, antara lain nilai oksidasi primer dan sekunder, profil asam lemak serta kualitas fisik yang meliputi viskositas, densitas, warna dan kejernihan. Minyak ikan sardin hasil samping penepungan dapat menjadi sumber asam lemak tak jenuh ganda (PUFA) terutama asam eikosapentaenoat (EPA) dan asam dokosaheksaenoat (DHA). Degumming merupakan salah satu tahapan dalam pemurnian minyak yang dapat meningkatkan kualitas minyak ikan sardin. Proses ini membantu menurunkan nilai oksidasi dan menghilangkan pengotor yang dapat mempengaruhi kualitas minyak ikan tersebut. Penelitian ini bertujuan untuk menentukan pengaruh proses degumming dengan larutan garam (NaCl) terhadap kualitas minyak ikan sardin yang mencapai International Fish Oil Standard (IFOS). Pemurnian minyak ikan dilakukan dengan degumming 5% H 2 O, degumming larutan NaCl dengan rasio minyak ikan dan larutan NaCl 1:1; 1:3, dan 1:5. Konsentrasi larutan NaCl 5% dan 8% dengan waktu 20, 30 dan 40 menit. Pemurnian dilanjutkan dengan netralisasi alkali dan bleaching. Perlakuan terbaik yakni degumming dengan rasio minyak dan larutan NaCl 1:1 (v/v), konsentrasi NaCl 5% (b/v), waktu degumming 20 menit, netralisasi alkali 22 o Be dan bleaching dengan 5% magnesol XL. Kualitas minyak ikan telah sesuai dengan IFOS yaitu asam lemak bebas 0,21±0,00%, nilai peroksida 0,43±0,06 meq/kg, AnV 2,22±0,04 meq/ kg, dan oksidasi total 3,11±0,14 meq/kg. Kata kunci: IFOS, minyak ikan by-product, omega-3, pemurnian AbstractThe quality of fish oil is determined by some parameters such as primary and secondary grade oxidation, fatty acid profile and physical qualities which include viscosity, density, color and clarity. Sardine fish oil by-products of fish meal processing can be a source of polyunsaturated fatty acids (PUFAs), particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Degumming is one of steps that can be carried out to improve the quality of sardine fish oil. The processing will help to reduce oxidation and eliminate the impurity of the oil that influence the quality of fish oil. The purpose of this study was to determine the effect of sodium chloride solution degumming on the quality of sardine fish oil to fulfill International Fish Oil Standard (IFOS). Fish oil purification was done by degumming of 5% H 2 O, followed by sodium chloride solution with ratio of fish oil and sodium chloride solution were 1:1; 1:3, and 1:5. The sodium chloride solution concentrations of 5% and 8% for 20, 30 and 40 minutes. The next steps after degumming process were followed by alkali neutralization and bleached by absorbent. The best treatment was at concentration of 5% sodium chloride solution, ratio fish oil with sodium chloride solution 1:1 on a long time degumming processed 20 minutes. The best quality of fish oil, according to IFO...

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Chemical Composition and Fatty Acid Profile of Small Pelagic Fish (Amblygaster sirm and Sardinella gibbosa) from Muara Angke, Indonesia

Cited by 15 publications

References 9 publications

Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (Sparus aurata)

Nutritional Profiling and the Value of Processing By-Products from Gilthead Sea Bream (Sparus aurata)

ASPEK BIOLOGI IKAN SIRO (Amblygaster sirm) BERDASARKAN DATA DI PELABUHAN PERIKANAN PANTAI TASIKAGUNG, REMBANG

Improving the Quality of Sardine Fish Oil by Degumming Using Sodium Cholride Solution

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