Characteristics of Oil Mixed Red Palm Oil with Catfish Oil (Pangasius hypothalmus)

Riau Province is the region that has the largest plantation area in Indonesia with 2.4 million hectares of land in 2017 and production contributes 6 million tons per year and contributes 28.2 percent of Indonesia’s total CPO exports. On the other hand, the Kampar and Pelalawan districts are centers for the production of special freshwater fish for catfish (Pangasius hypoptalmus), where from year to year they have increased rapidly. This study aimed to charaterized oil mixed of red palm oil and catfish oil byproduct of catfish fillet. This research was conducted using a one-factor factorial experimental method, namely the difference in the ratio of the mixture between red palm oil and catfish oil. Red palm oil and catfish are stirred in a ratio of 70: 30 (B1), 60: 40 (B2), and 50:50 (B3). A serial of organoleptic and chemical test (saponification rate, iodine number, number acid, and fatty acid profile) were carried out. The results showed saponification rate was - 295.36, iodine concentration was 80.33 and acid number was 0.05. Furthermore, the fat content of each ratio B1 (14.28%, B2 (16.21% and B3 (17.11%), while the types of fatty acids obtained are saturated fatty acids (SAFA), unsaturated fatty acids single (MUFA) and polyunsaturated fatty acids (PUFA). The quality of the mixture of red oil and catfish oil produced in this study meets the FDA (Food and Drug Administration) standards, in which the best one was B3 (50: 50). It can be interpreted that the mixture can be used as a source of fatty acids needed by the body which contains omega-9 fatty acids, omega-6 and omega-3.

acids. Omega-9 fatty acids (oleic acid) are part of monounsaturated fatty acids (MUFA), which recently attracted the attention of scientists [4]. Recent research has shown that omega-9 plays a very important role in human health [5]. Processing fish oil rich in omega-9 from the byproducts of fillet processing is one of the efforts to increase the economic added value of catfish. Given its easily oxidized nature, the omega-9 rich catfish oil needs to be stabilized by encapsulation techniques and blended with red palm oil. Encapsulate catfish oil rich in omega-9 and red palm oil can be applied to various food products to improve public health.
Given that Riau Province is a potential producer of catfish and palm oil, special research is needed in order to exploit this potential. Therefore this study was designed to extract omega-9 fatty acids from the byproducts of the fillet processing industry and smoked fish industry then mixed with red palm oil by encapsulation. The objective of this study was to utilize the byproduct of the processing of catfish fillets and the specific objectives doing extraction of fish oil rich in omega-9 of byproducts derived from the industrial processing of fillets and catfish smoke, blending red palm oil and fish oil pangasius as encapsulation, and chemical, and sensory quality tests, and profiles of fatty acid blending of red palm oil and catfish oil.

Material
The main material used in this study was catfish obtained from the businessman of catfish and red palm oil in Riau province. The by-products used are part of belly fat and stomach contents.

Research Procedure
This research was conducted by experimental methods in

Chemical Analysis
Analysis of the chemical properties of fish oil rich in omega-9 extracted from catfish byproducts including saponification rates, iodine numbers, and acid numbers and fatty acid profiles carried out [6].

Analysis of catfish oil encapsulation
The recovery of encapsulated oil of catfish is rich in omega-9 calculated by the formula X = [weight of oil encapsulate (g) / weight of by-product (g)] x 100%.

Rendement
The percentage of catfish oil is calculated by comparing fish oil produced with the initial weight of fish byproducts so that the percentage of fish oil yield is obtained. The yield of catfish oil is carried out using extraction temperature 80 -100 ° C for 60 minutes. The results showed that the yield of catfish oil was 12.1%

Characteristics of catfish oil
The physical characteristics of Siamese catfish oil produced are brownish yellow and less thick; while the chemical characteristics of the analysis of the quality of fish oil were carried out, the following results were obtained:  Table 2 above, it can be seen that Siamese catfish oil has an oil content of 121.05 gr, saponification rate of -295,361, iodine number 80.3344 and acid number 0.05. The saponification rate is defined as a reaction that occurs due to the boiling process of oil / fat with alkyl compounds and then acidification of the resulting solution is then obtained by glycerol and a mixture of fatty acids. The saponification number or the number of mg KOH needed to soap 1 g of fat obtained from the results of this study is 295.36 mg/gr.
Determination of rate of sapling is done to determine the nature of oil and fat. Testing these properties can be used to distinguish between one fat and another. In addition to knowing the level of rancidity, it's easy to experience rancidity or not. The higher the saponification number means the higher the fatty acid so that the oil is easily rancid.
The iodine number can indicate the degree of unsaturation of oil or fat and can also be used to classify "drying" oils and "non-drying" oils. Type of oil dries (drying oil) is oil that has the properties that can dry out if exposed to oxidation, and will turn into a thick layer, thick and form a type of membrane if left in the open air. The term "half-drying oil" is oil that has slower drying power [7].
Determination of iodine numbers in this study aims to determine the number of double bonds contained in fish oil. The results showed that iodine content in Siamese catfish was 88.41 mg / gr, this content was still far below the FDA standard iodine quality standard, which was a maximum of 210 mg/gr. The iodine number can indicate the degree of unsaturation of oil or fat and can also be used to classify "drying" oils and "non-drying" oils. Type of oil dries (drying oil) is oil that has the properties that can dry out if exposed to oxidation, and will turn into a thick layer, in the open air. The term "half-drying oil" is oil that has slower drying power [7].
Acid numbers are used to measure the amount of free fatty acids contained in oil due to hydrolysis reactions such as chemical reactions, heating, physical processes or enzymatic reactions. The amount of acid depends on the purity and age of oil or fat. The acid number obtained from the results of research on Siamese catfish oil is 0.46 mg / gr; means that it is still below the maximum limit for FDA free fatty acids which is 1.5 mg / gr.
Large numbers of fatty acids indicate the formation of large free fatty acids from oil hydrolysis or due to poor processing. In addition, the presence of free fatty acids is usually used as an initial indicator of fat damage, because free fatty acids are more easily oxidized when compared to their esters. The quality of an oil is influenced by the free fatty acids contained in the oil. The higher the free fatty acid, the lower the quality of the oil, because free fatty acids produce unpleasant flavor in the oil.

Encapsulation of oils
Microencapsulation process using a spray dryer. The process condition uses the inlet 180C temperature parameter and 90C outlet temperature. The air flow velocity is 20 minutes and the emulsion flow rate is 5 mL / minute. The encapsulation formulation used is the filling material is maltodectrin and twin with a ratio of 1: 1. The composition is as follows: The desired volume of solution is 500 mL one time process. Comparison of the material to be overlaid is filled with fillers 1: 1, the remaining distilled water as a solvent.
In this study the composition of the material to be coated was 66.66 grams of oil, 30 grams of malto decterine and 30 grams of protein isolates, distilled water as a solvent was added until the emulsion volume became 500 mL. The results of microencapsulation on samples used in fish oil are fine grain forms with particle sizes of 0.3 -0.2 um.
The results of this encapsulation process are expected to reach 75%, but in the process there is a loss of encapsulation results because of the attachment to the surface of the drying tube and also wasted through the air flow. The results of the encapsulation of catfish oil using a combination of maltodextrin coating and soybean protein isolates produced a yield of about 60%.

Profile of Fatty Acids
The profile of blending fatty acids of red palm oil and catfish oil with various ratios can be seen in Table 3 below.  In Table 3, it can be seen that the most saturated fatty acids are found in the blending ratio of 50: 50, which is 31.02% and the lowest in the 60: 40 ratio of 18.56%. Based on the length of the chain, saturated fatty acids found in the blending of fish oil and palm oil are included in the long chain saturated fatty acid group; where one of the most dominant types of saturated fatty acids is palmitic acid. Palmitic acid in the blending of fish oil and palm oil ranges from 14.46 -27.09%. In terms of nutrition, palmitic acid is an important source of calories but has a low antioxidant power.
Furthermore, unsaturated fatty acids from blending fish oil and palm oil are more than saturated fatty acids. The degree of unsaturation of unsaturated fatty acids is divided into 3 groups, namely monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) [4]. In Table 2 monounsaturated fatty acids (MUFA) blending of fish oil and palm oil ranges from 30.39 -40.14%; whereas polyunsaturated fatty acids (PUFA) range from 9.29 -19.15%. Unsaturated fatty acids are considered better nutritional value because they are more reactive and are antioxidants in the body. Unsaturated fatty acids are also very useful for maintaining body health and maintaining cholesterol levels.