Characterization of Fish Oil from Mackerel (Scomber japonicus) Canning By Product


  • Iklil Fuadi Bogor Agricultural University
  • Sugeng Heri Suseno Bogor Agricultural University
  • Bustami Ibrahim Bogor Agricultural University


by product, DHA, EPA, fish oil, mackerel


Fish oil of mackerel canning by product is a potential source of omega-3 but has not been fully utilized.  Mackerel oil had higher levels of EPA and DHA, respectively 7.31% and 19.22%. The value of free fatty acids (FFA) 4%, acid value (AV) 7.95 mg KOH/g, peroxide value (PV) 6.27 meq/kg, anisidine value (AnV) 11.12 meq/kg and total oxidation value (Totox) 23.65 meq/kg. Determination of heavy metals Cd, Pb, Ni, As and Hg obtained results of Ni and Pb levels above the limit of IFOS standard ≤ 0.1 ppm, respectively 0.926 ppm of Ni and 13.52 ppm of Pb.

Author Biographies

Iklil Fuadi, Bogor Agricultural University

Graduate Student in Department of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, Bogor Agricultural University

Sugeng Heri Suseno, Bogor Agricultural University

Lecturer in Department of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, Bogor Agricultural University

Bustami Ibrahim, Bogor Agricultural University

Lecturer in Department of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, Bogor Agricultural University


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How to Cite

Fuadi, I., Suseno, S. H., & Ibrahim, B. (2014). Characterization of Fish Oil from Mackerel (Scomber japonicus) Canning By Product. Asian Journal of Agriculture and Food Sciences, 2(3). Retrieved from




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