EFFECTS OF NEUTRALIZATION PERIOD AND TEMPERATURE IN ALKALI REFINING ON THE QUALITY OF SARDINE OIL

Hari Eko lrianto, Sri Ningrum Pudjiastuti, Pipih Suptijah

Abstract


Most fish meal weste oil encountered in Indonesia has high free fatty acid (FFA)
value, dark colour end strong fishy odour. Thus, the oil needs refining process for the
quality improvement before-further uses, such as by alkali refining application.

Keywords


Alkali refining; neutralization period; neutralization temperature; sardine oil

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DOI: http://dx.doi.org/10.15578/ifrj.1.1.1995.87-99

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e-ISSN 2502-6569

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