Ikan Lemuru (Sardinella sp) adalah salah satu kelompok ikan yang memiliki kandunganprotein tinggi dan kandungan minyak ikan yang banyak, tersebar luas di perairan JawaTimur, terutama di Banyuwangi. Penelitian ini bertujuan untuk pengayaan omega-3minyak ikan Lemuru melalui reaksi enzimatik, sehingga akan meningkatkan nilaiekonomi dari minyak ikan lemuru yang selama ini di Muncar (sentra produksi minyakikan) dimanfaatkan sebagai campuran pakan ternak dan ikan. Minyak ikan Lemurudilakukan pemurnian dengan menggunakan bentonit dan karbon aktif. Minyak ikansebelum pemurnian dan sesudah pemurnian ditentukan kualitasnya dengan cara analisaangka asam lemak bebas, angka asam, angka peroksida dan angka iodnyamenggunakan metode titrimetri, sedangkan pemucatan warna (bleaching) ditentukanmenggunakan nilai absorbansinya menggunakan spektofotometer. Pengayaan omega 3minyak ikan cara hidrolisis dengan bantuan enzim lipase komersial dilakukan sebanyak1 gram minyak ikan menggunakan tabung reaksi dan 160 gram menggunakan reaktor 1L. Reaksi enzimatis dilakukan dengan variasi suhu (45-55), waktu (6-24 jam),konsentrasi enzim (500, 1000, 1500 dan 2000 unit) dan agitasi (50-150 rpm).Kandungan asam lemak omega 3 dari minyak ikan yang telah dihidrolisis dengan enzimlipase ditentukan menggunakan Gas Chromatography (GC). Hasil pemurnianmenggunakan karbon 3% dapat menurunkan angka peroksida sampai nol danmenurunkan nilai absorbansi yang sebelumnya 0,883 menjadi 0,559 pada λ 440 nm.Hasil GC menunjukkan bahwa kondisi optimum untuk reaksi enzimatis adalah waktureaksi 24 jam, konsentrasi enzim 1000 unit dan temperatur optimum 50oC. Reaksienzimatik menggunakan lipase komersial dapat meningkatkan kadar omega-3 minyakikan Lemuru yang sebelum reaksi enzimatis ALA 0,110, EPA 0.089 dan DHA 0.01 %setelah reaksi enzimatis berturut turut menjadi menjadi 1,059 (12 kali), 1,61 (18 kalilebih) dan 0.352 % (35 kali lebih). Reaksi enzimtais minyak ikan Lemuru dengan cararancangan RSM-Box Behnken mendekati sebenarnya sampai lebih dari 95%, dengankondisi optimum rancangan temperature, waktu dan agitasi berturut-turut 45oC, 24 jamdan 150 rpm.

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Lemuru fish (Sardinella sp.) is a group of fish that has a high protein and oil content. It

is widespread in East Java waters, especially in Banyuwangi. The present study was

aimed to enrich the omega-3 lemuru fish oil through enzymatic reactions so that it

would increase the economic value of lemuru fish oil, which has been used as the

mixture of animal and fish feed in Muncar (fish oil production center). Lemuru fish oil

was refined using bentonite and activated carbon. The quality of fish oil before and after

purification was determined by analyzing the free fatty acid number, acid value,

peroxide value and iodine value using the titrimetric method, while bleaching analysis

was determined by absorbance value using a spectrophotometer. The enrichment of

omega-3 from fish oil by enzymatic hydrolysis using commercial lipase enzymes was

carried out in the amount of 1 gram of fish oil using a test tube and 160 grams using a 1

L reactor. Enzymatic reactions were carried out with variations in temperature (45-

55°C), time (6-24 hours), concentration enzymes (500, 1000, 1500, and 2000 units),

and agitation (50-150 rpm). The omega-3 fatty acid content of fish oil that has been

hydrolyzed with lipase was determined using gas chromatography (GC). The result of

purification using 3% carbon could reduce the peroxide value to zero and the

absorbance value from 0.883 to 0.559 at λ 440 nm. The GC result showed that the

optimum conditions for the enzymatic reaction were 24 hours, 1000 units of enzyme

concentration, and 50°C. The enzymatic reaction using commercial lipases could

increase the omega-3 levels of lemuru fish oil. It was found that before enzymatic

hydrolysis, the concentration of ALA, EPA, and DHA were 0.110%, 0.089%, and

0.01%, respectively. After the enzymatic reaction, the level of ALA, EPA, and DHA

became 1.059% (12 fold), 1.61% (18 fold), and 0.352% (35 fold), respectively. The

enzymatic hydrolysis of lemuru fish oil by using Behnken RSM-Box design approach

was true to more than 95%, with the optimum design conditions of temperature, time,

and agitation were 45°C, 24 hours and 150 rpm, respectively.