REVIEW METODE DEODORISASI PADA MINYAK IKAN

Rhinard Valery Goethe Randang; Pande Made Nova Armita Sari

doi:10.36312/10.36312/vol4iss2pp23-27

Rhinard Valery Goethe Randang Program Studi Farmasi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Udayana
Pande Made Nova Armita Sari Program Studi Farmasi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Udayana

DOI: https://doi.org/10.36312/10.36312/vol4iss2pp23-27

Abstract

Fish oil has a lot of potential for humans. However, this potential is obstructed by the fishy smell. Therefore, deodorization is carried out to overcome this problem. This article is a literature review that aims to review several methods that are commonly used in fish oil deodorization. The method in preparing this article was carried out by searching the Google Scholar and PubChem databases. The search results show that in general there are three types of methods in fish oil deodorization namely physical methods, chemical methods, and biological methods. The three methods have their own advantages and disadvantages, so before deodorizing it is necessary to know the purpose of the deodorization being carried out. Optimization of the combination method is needed to increase the value of fish oil and its processed products.