OPTIMASI KONDISI PEMURNIAN ASAM LEMAK OMEGA-3 DARI MINYAK HASIL SAMPING PENEPUNGAN TUNA (Thunnus sp) DENGAN KRISTALISASI UREA [Optimizing Conditions for the Purification of Omega-3 Fatty Acids from By-product of Tuna (Thunnus sp) Meal Processing by Urea Crystallization
Omega-3 fatty acids (-3) are proven to have health beneficial effects. Some effort had been done to obtained oil high in -3 fatty acids. Among the methods developed, urea crystallization was preferred because it is simple, economic, and result in high purity of fatty acids. A source that had not...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2009-12-01
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Series: | Jurnal Teknologi dan Industri Pangan |
Subjects: | |
Online Access: | http://journal.ipb.ac.id/index.php/jtip/article/view/1974 |