Physicochemical Characterization and Fatty Acid Profile of Patin (Pangasius micronema) Fish Oil and Haruan (Channa striata) Fish Oil Cultivated in Samarinda

Fish oil is one of the nutrients of choice to overcome the prevalence of stunting. Made from Pangasius micronemes, Patin and Haruan fish oil functions as a source of omega-3 or omega-6 fatty acids, in overcoming stunting. Although commercial fish oil production is on the rise, not all products meet International Fish Oil Standards. The study of the chemical properties and fatty acid profile of catfish and Haruan fish oil used experimental methods involving the extraction of fish flesh based on the dry pressing method to produce crude oil and pure oil. Analysis parameters include chemical properties (free fatty acids, peroxide, iodine, and saponification), and linear fatty acid profile. The fish oil RSA activity test was carried out with DPPH. Catfish oil yield 7.80%±0.15%, free fatty acids 1.86±0.02%, peroxide 6.66±0.26meq/kg sample, iodine 82.97±1.85g/100 g sample, and saponification 199.81±3.86 mg KOH/g. Analysis of the total fatty acid concentration of catfish oil, including saturated fatty acids (14.65%), unsaturated fatty acids (85.31%), omega-3 (3.66%), omega-6 (16.18%), and omega-9 (5.82%) and haruan fish oil with a yield of 1.82±0.13%, complete free fatty acids 1.89±0.04%, peroxide 7.13±0.09 meq/kg sample, iodine 111.57±9.4 g/100 g sample, and saponification value 193.28±5.24 mg KOH/g. The results showed that the total fatty acid concentration of haruan fish oil showed saturated fatty acids (23.65%), unsaturated fatty acids (21.31%), and omega-3 (8.3%). The RSA DPPH results were 20.94 ± 1.52% for catfish oil and 23.08% ± 0.50% for haruan fish oil. Based on the results of research, haruan and catfish oil have the potential active ingredients in emulsion preparation to overcome stunting