Poster

Quality of Catfish Oil After The Addition of Antioxidants

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Catfish oil is the waste product of catfish flour. The addition of vitamin E can increase the life of this oil. The aim of the study was to study whether the addition of vitamin E could improve the quality of oil. The method for assessing the quality was carried out by assessing changes in the chemical content of the oil (free fatty acid values, peroxide values,
anisidin values and total oxidation values). The amount of vitamin E added is 0.6 mg alpha-tocopherol / g PUFA. The results showed that there was a decrease in saturated fatty acid content and an increase in unsaturated fatty acid content as well as improved oil quality as indicated by a decrease in free fatty acids, anisidin value, peroxide value
and total oxidation value)

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Publisher

: ., 2019

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Language

Indonesia

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Classification

NONE

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Edition

2019

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Specific Detail Info

Poster dalam acara The First International Conference on Human Health Professional ResourceToward a Sustainability Global Health Future

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