Journal of Advances in Food Science & Technology

Pangas Catfish (Pangasius Hypophthalmus) is a freshwater fish species in Indonesia. The by-products of catfish processing offer potential for fish oil production due to their diverse fatty acid composition. However, fish oil is prone to oxidation, leading to deterioration of its quality. To address this issue, red ginger oleoresin (Zingiber Officinale Var. Rubrum), known for its antioxidant properties, is investigated as a possible solution to inhibit oxidation in the oil of Pangas Catfish offal. The objective of this study is to evaluate the impact of adding red ginger oleoresin at various concentrations to the oil of pangas catfish offal on its oxidation level. The research employed a Completely Randomized Design (CRD). Red ginger oleoresin was added to the oil of pangas catfish offal at concentrations of 0,2%, 0,4%, and 0,6%. The results indicated that the addition of 0,4% red ginger oleoresin was the most favorable treatment, as determined by sensory evaluations, which ranged from 7,57 to 7,85. The peroxide value (PV) of the oil was measured at 4,38 meq/kg, and the free fatty acid (FFA) was 1,25%. Furthermore, the oil of pangas catfish offal treated with 0,4% red ginger oleoresin exhibited significant levels of omega-3, omega-6, and omega-9 fatty acids at 1,02%, 16,26%, and 35,04%, respectively. The Saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) content were recorded at 43,22%, 37,04%, and 19,61%, respectively.