Fortification of Sardine Fish Oil from By-product of Canning Processing into Beef Meatball and Chicken Nugget

Article Indonesian OPEN
Teti Estiasih; Endang Trowulan; Widya Dwi Rukmi;
(2017)
  • Publisher: Bogor Agricultural University
  • Journal: Jurnal Pengolahan Hasil Perikanan Indonesia (issn: 2303-2111, eissn: 2354-886X)
  • Related identifiers: doi: 10.17844/jphpi.v20i1.16504
  • Subject: extraction storey, flavonoids, IC50, free radicals | Aquaculture. Fisheries. Angling | SH1-691

One source of ω-3 fatty acids is a by-product of lemuru canning processing that can be used for fortification.  Generally, fortification uses fish oil microcapsule but it is more expensive than direct fortification.  In this study, fish oil from a by-product of lemuru c... View more
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