Sutrisno, Laurent Oktaviana, Husni Wahyu Wijaya
Sea fish is one potential resource for foodstuff to complete the essential fatty acids needed by our body. The investigation of local potential has to be done more intensively, especially during the local otonomy policy. Providing scientific information supported by research is very important, as well as research itself, development, and exploration of local resources. The purpose of this research was identified fatty acids in sea fish oil at East Java waters, which can result in fatty acid content map from many fish species at this territory. Fish oil was isolated from fish meat by the Soxhlet extraction method using petroleum ether as the solvent, while fatty acids identification was carried out by forming their methyl ester fatty acid by the trans-esterification method. The result of fatty acid methyl ester from the trans-esterification reaction was directly analyzed by gas chromatograph-mass spectrometry (GC-MS). The research was carried out for three species of sea fishes which was captured by fisherman from three locations of Fish auction are Sardinella longiceps (TPI Situbondo), Katsuwonus pelamis (TPI Lamongan), and Scomberomorus linocuts (TPI Malang). The yield of oil fish isolation from Sardinella longiceps was 11.96% (from the dry weight), and the identification of fatty acids content showed palmitoleic acid (12.06%), myristic acid (12.43%), stearic acid (14.14%), oleic acid (15.37%), palmitic acid (31.64%), omega-3 fatty acid as eicosapentaenoic acid, EPA (1.28%). The yield of oil fish isolation from Katsuwonus pelamis was 5.60% (from the dry weight). The identification of fatty acids content was found palmitic acid (42.34%), stearic acid (14.14%), oleic acid (4.65%), vaccenic acid (2.89%), omega-6 fatty acid as eicosadienoic acid, EDA (1.78%), and arachidonic acid (3.13%). The yield of oil fish isolation from Scomberomorus linocuts was 8.36% (from the dry weight). The identification of fatty acids content found palmitoleic acid (10.22%), stearic acid (19.07%), palmitic acid (40.13%), myristic acid (4.61%), omega-3 fatty acid as eicosapentaenoic acid, EPA (7.88%), and vaccenic acid (9.75%). © 2023 American Institute of Physics Inc.. All rights reserved.
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang, Jl. Semarang No 5, Malang, 65142, Indonesia