Journal of Food and Nutritional Disorders ISSN: 2324-9323

Research Article, J Food Nutr Disor Vol: 7 Issue: 1

Optimization of the Fish Oil Enzymatic Hydrolysis Degree to Produce Omega-3 Using Response Surface Method

Sapta Raharja*, Ono Suparno, Djumali Mangunwidjaja, Ida Nur Rakhmi and Ani Nuraisyah

Faculty of Agricultural Engineering and Technology, Department of Agroindustrial Technology, Bogor Agricultural University (IPB), Indonesia

*Corresponding Author : Sapta Raharja
Faculty of Agricultural Engineering and Technology, Department of Agroindustrial Technology, Bogor Agricultural University (IPB), Second Floor, Fateta Building, Darmaga Campus
Bogor Agricultural University, Bogor 16680, West Java, Indonesia
Tel:
+62 81317010506
E-mail: [email protected]

Received: December 04, 2017 Accepted: January 02, 2018 Published: January 05, 2018

Citation: Raharja S, Suparno O, Mangunwidjaja D, Rakhmi IN, Nuraisyah A. (2018) Optimization of the Fish Oil Enzymatic Hydrolysis Degree to Produce Omega-3 Using Response Surface Method. J Food Nutr Disor 7:1. doi: 10.4172/2324-9323.1000241

Abstract

Lemuru fish oil is source of unsaturated fatty acids omega-3 which is good for health. Many studies have been carried out to enriche omega-3 fatty acids as food additives. In order to maximize production of omega-3, optimization of the effect factors in producing omega-3 need to be done. Response surface method (RSM) is a preferred method for developing and analyzing the response influenced by those factors so that it can optimize the response. The research was conducted with the aim of optimizing the enzymatic hydrolysis of fish oil using lipase from Aspergillus niger by varying the reaction factors such as: temperature, pH, addition of water, and stirring speed by RSM as the research design. Optimal results were found when the temperature was 44.7ºC, pH was 5.01, water added was as much as 5.04% v/v, and stirring speed was 210.48 rpm. Design expert 7 was used in calculating the optimum responses. It was predicted that the value of hydrolysis rate was 51.74%, but the verification result showed 50.93%. The difference beetwen the predicted result and the verification result was less than 5%, indicating that the model is feasibly predictable to calculate the precentage of hydrolysis of lemuru fish oil.

Keywords: Hydrolysis; Lemuru fish oil; Lipase; Omega-3; Response surface method

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