Analysis Quality Fish Oil (Decapterus sp.) Containing Omega-3 Using Extraction Method (Steam Press) and (Bligh and Dyer)

Fat or oil contained in some types of fish can be used as a source of fatty acids for the
human body if the component has been separated from other elements such as water or
extracted from fish meat. Ways that can be used to produce oil or fat of materials
suspected to contain oil or fat is by way of extraction. This study was conducted to
analyze the quality of fish oil, yield and fatty acid composition of fish oil kite using two
different extraction methods, namely the method (Bligh and Dyer) and method (Steam
and Press). The material used is fresh fish kite. This research is an experimental
laboratory. Parameters observed that the composition of omega-3 fatty acids, peroxide
analysis, avidin numbers, the total yield of oxidation and extracts. Data were analyzed
descriptively and presented in the form of tables and figures. The results of the analysis
of peroxide, avidin numbers, total oxidation at elevated fish oil using the method (Bligh
and Dyer and) and method (Steam and Press) IFOMA still meet standards (International
Fishmeal and Oil Manufactures Association). The yield of the extract value Bligh and
Dyer method was 4.05% while the yield of extract value using Steam and Press is
3.70%. The composition of fatty acids omega-3 fish kites are analyzed, namely EPA
and DHA. The composition of fatty acids omega-3 fish kite by using the method of
Bligh and Dyer: EPA 26.98% and DHA 16.10%, while the results of the analysis using
the Steam and Press: EPA 4.77% and DHA 15.29%.