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

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...

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Bibliographic Details
Main Authors: Teti Estiasih1)*, Kgs. Ahmadi2), Fithri Choirun Nisa1), Fitriyah Kusumastuti1)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2009-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
w-3 fatty acids
concentrate
urea crystallization
optimization
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/1974

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