Quality Characteristics of Massage Oil Produced from Tuna Skin Waste (Thunnus sp.) Enriched with Lemongrass and Bajakah Wood

Lisnawati; Syahriati; Adilham; Mursida

doi:10.55927/ksaped11

Authors

Lisnawati Study Program of Fishery Product Processing and Storage, Department of Agricultural Technology, State Agricultural Polytechnic of Pangkajene Islands Author
Syahriati Study Program of Fishery Product Processing and Storage, Department of Agricultural Technology, State Agricultural Polytechnic of Pangkajene Islands Author
Adilham Study Program of Fishery Product Processing and Storage, Department of Agricultural Technology, State Agricultural Polytechnic of Pangkajene Islands Author
Mursida Study Program of Fishery Product Processing and Storage, Department of Agricultural Technology, State Agricultural Polytechnic of Pangkajene Islands Author

DOI:

https://doi.org/10.55927/ksaped11

Keywords:

Bajakah Wood, Lemongrass, Massage Oil, Tuna Skin Waste, Oil Quality

Abstract

Tuna skin waste is an underutilized by-product of tuna processing, although it contains lipid and collagen-rich fractions that may be transformed into value-added topical products. This study evaluated the sensory acceptance and chemical quality of massage oil produced from tuna skin waste (Thunnus sp.) with the addition of lemongrass and bajakah wood extracts. The research was conducted from 11 March to 15 April 2025 at the Biochemical Testing Laboratory for Fishery Product Processing and Storage, State Agricultural Polytechnic of Pangkajene Islands. Tuna skin oil was extracted by maceration, purified by heating, alkaline treatment, washing, bleaching, and centrifugation, and then formulated with lemongrass and bajakah extract at a 70:15:15 ratio. Product quality was assessed using a 30-panelist organoleptic test and chemical analyses of free fatty acids, peroxide value, and iodine value in duplicate. The product achieved mean sensory scores of 3.90 for color, 4.15 for aroma, and 4.10 for texture, indicating neutral-to-liked acceptance. The mean free fatty acid content was 1.14%, equivalent to approximately 2.27 mg KOH/g when expressed as acid value assuming oleic acid conversion. The peroxide value was 3.24 mEq O₂/kg, while the iodine value was 33.03 g I₂/100 g. These results indicate that the formulated oil had acceptable sensory quality and moderate chemical stability, although its low iodine value suggests limited unsaturation compared with highly unsaturated fish oils

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