Improvement of Omega-3 in Lemuru (Sardinella sp) Fish Oil by Using Enzymatic Reaction

This study aims to scale-up the production of the omega-3 enrichment generated from Lemuru fish oil using a 1 L reactor without experimental design through enzymatic reactions that might have increased the economic value of lemuru fish oil. The enrichment of omega 3 fish oil was carried using a 1 L reactor through hydrolysis with commercial lipase enzymes' help. Enzymatic reactions were carried out with variations in temperature (40,45,50 and 55°C), time of reaction (0, 6, 12, 18, 24, 30, and 36 hours), the enzyme concentration of 1000 units, and agitation (50, 100, and 150 rpm). The fatty acid content of fish oil before and after the enzymatic reaction was analyzed using GC-MS. At the same time, the omega-3 fatty acid content of fish oil that had been hydrolyzed with lipase was determined using Gas Chromatography (GC). The results show that the optimum conditions for enzymatic reactions were 24 hours reaction time, 50°C temperature, and 150 rpm agitation. Enzymatic reactions using commercial lipases can increase the omega-3 levels of Lemuru fish oil consisting of the content of ALA, EPA, and DHA, 10, 18, and 35-fold, respectively.