Improving the Quality and Value‐Added Potential of Crude Pangasius Oil Extracted From Belly Byproducts via Rendering Methods

The high demand for Pangasius fillets in Indonesia has resulted in substantial byproduct waste, contributing to environmental concerns. To overcome this problem, it is necessary to utilize waste to create economically viable products, such as Pangasius fish byproduct oil. This study aimed to evaluate the quality of crude Pangasius oil extracted from fillet processing byproducts (belly and trimming) using dry and wet rendering techniques and to assess its business potential with a value-added approach using the Hayami method. The oil extraction methods used include dry and wet rendering. The study examined two main treatment categories: extraction method (A), which included dry rendering (A1) and wet rendering (A2), and the types of Pangasius fillet industry byproducts (B), which comprised trimming (B1) and belly (B2). The best oil, extracted from the belly via dry rendering, showed favorable physicochemical properties: free fatty acids (0.88%), peroxide value (5.85 mEq/100 g), iodine value (65.55 g I₂/100 g), and saponification value (211.84 mg KOH/g). The oil was found to have considerable quantities of vitamins A (161.65 IU/g), D (192.40 IU/g), and K (3.20 IU/g), along with elevated levels of palmitic (40.70%), oleic (21.20%), and linoleic acid (10.60%). An economic assessment indicated that 1 kg of byproducts could produce 0.25 L of crude oil, which has a value-added of U.S.$ 1.62/L. These results emphasize the potential of Pangasius belly oil as a value-added product, offering promising functional and commercial opportunities in the food and nutraceutical sectors. by dry extraction has the potential to be developed into a future commercial food product.