EFFECTS OF NEUTRALIZATION PERIOD AND TEMPERATURE IN ALKALI REFINING ON THE QUALITY OF SARDINE OIL

Authors

  • Hari Eko lrianto Researcher the Slipi Research Station of Research lnstitute for Marrine Fisheries
  • Sri Ningrum Pudjiastuti Graduate Student of the Faculty of Fisheries, Bogor Agricultural lndonesia
  • Pipih Suptijah Lecturer at the Faculty of Fisheries, Bogor Agricultural University, Indonesia

DOI:

https://doi.org/10.15578/ifrj.1.1.1995.87-99

Keywords:

Alkali refining, neutralization period, neutralization temperature, sardine oil

Abstract

Most fish meal weste oil encountered in Indonesia has high free fatty acid (FFA)
value, dark colour end strong fishy odour. Thus, the oil needs refining process for the
quality improvement before-further uses, such as by alkali refining application.

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Published

2017-06-16

Issue

Vol. 1 No. 1 (1995): (1995)

Section

Articles

License

Creative Commons License
Indonesian Fisheries Research Journal is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.