3. Results and discussion3.1. Chara

3. Results and discussion
3.1. Characterization of bleached fish oils
Table 1presents the experimental values of free fatty acid content (FFA), peroxide (PV),p-anisidine (AV), totox, induction period
(IP), CIELAB color coordinates (L

, a

yb

), chroma and hue-angle of
the DNSO and of the 27 bleached oils produced.
The FFA content of the initial, non-bleached DNSO was of 0.17%,
greatly lower than the acceptable level in refined fish oil (1.8%) reported bySathivel et al. (2003). It is observed, in Table 1, that the
acidity of the DNSO was reduced in most cases during the bleaching process when a clay amount of 5 wt% was employed. On the
contrary, by utilizing adsorbent concentrations of 1 and 3 wt%,
the FFA percentage suffered a general increase. Exposure of the
oil to heat in the presence of traces of water caused the hydrolysis
of triglycerides, which lead to the formation of free fatty acids that
could not be adsorbed by the activated clay when the clay concentration used was lower than 5 wt%. Possible explanations include
the presence of other impurities such as minerals and protein in
the fish oil, or the high viscosity of the oil which slows down mass
transfer and hence, the final removal of FFA (Huang and Sathivel,
2010).
In terms of oxidation products, the peroxide value was determined in order to quantify the primary oxidation products presented in the oil. Moreover, thep-anisidine analysis was carried
out to measure the concentration of secondary oxidation products
such as aldehydes, ketones and alcohols produced by decomposition of hydroperoxides. Then, totox value was computed to evaluate the rancidity level of the oils, reflecting total oxidation to date.
InTable 1, DNSO presented an initial PV of 2.36 meq/kg and an AV
of 77, resulting in a totox of 81.72. Although the initial oil presented an acceptable PV, PV < 5 meq/kg for refined fish oil

Hasil (Bahasa Indonesia) 1:

3. hasil dan diskusi3.1. karakterisasi ikan yang dikelantang minyakMeja 1presents nilai-nilai eksperimental asam lemak bebas konten (FFA), peroksida (PV), p-anisidine (AV), totox, induksi periode(IP), CIELAB warna Koordinat (L, aYB), kroma dan hue-sudutDNSO dan 27 dikelantang minyak yang dihasilkan.Isi FFA awal, DNSO dikelantang non adalah 0,17%,sangat lebih rendah dari tingkat yang dapat diterima dalam halus ikan minyak (1,8%) melaporkan bySathivel et al. (2003). Hal ini mengamati, dalam tabel 1, yangkeasaman DNSO diturunkan dalam kebanyakan kasus selama proses pemutihan ketika sejumlah clay 5 wt % dipekerjakan. PadaSebaliknya, dengan memanfaatkan Adsorben konsentrasi 1 dan 3 wt %,persentase FFA mengalami kenaikan umum. Eksposurminyak panas hadapan jejak air disebabkan hidrolisistrigliserida, yang mengakibatkan pembentukan asam lemak bebas yangbisa tidak akan adsorbed oleh clay diaktifkan ketika konsentrasi tanah liat yang digunakan adalah lebih rendah daripada 5 wt %. Kemungkinan penjelasan mencakupkehadiran kotoran lainnya seperti mineral dan protein dalamminyak ikan, atau tinggi viskositas minyak yang memperlambat massatransfer dan karenanya, penghapusan akhir FFA (Huang dan Sathivel,2010).Dalam hal produk oksidasi, nilai peroksida bertekad untuk mengukur produk utama oksidasi yang disajikan dalam minyak. Selain itu, analisis thep-anisidine dibawauntuk mengukur konsentrasi sekunder oksidasi produkseperti Aldehida, keton dan alkohol yang diproduksi oleh dekomposisi hydroperoxides. Kemudian, totox nilai dihitung untuk mengevaluasi tingkat tengik minyak, mencerminkan total oksidasi to-date.InTable 1, DNSO disajikan PV awal 2,36 meq/kg dan AV77, mengakibatkan totox 81.72. Meskipun minyak awal disajikan PV yang dapat diterima, PV < 5 meq/kg untuk dimurnikan minyak ikan